Butternut Squash & Tahini Salad Recipe

Serves 2
Prep Time: 50 minutes


1 mini butternut squash (or half a large one)
2 tablespoons extra virgin olive oil (divided)
1 cup par boiled chickpeas
1 cup baby spinach leaves, washed
1/4 cup Greek yogurt tahini sauce (recipe follows)
1 teaspoon za’atar seasoning
Salt (to taste)
8-10 Pine nuts
Microgreens for garnish


For the Greek Yogurt Tahini Sauce:

1 clove garlic (peeled)
3 tablespoons Foodhall’s fresh tahini
1/4 cup Greek-style yogurt
2 tablespoons lemon juice
Salt (to taste)
black pepper (to taste)


Steps to Make It

1. Preheat the oven to 400 F.

2. Split the squash in half lengthwise, scoop out the seeds, and rub with 1 tablespoon of EVOO

3. Place on a baking sheet lined with parchment paper and roast for 45 minutes or until the squash is tender.

4. Toss the chickpeas with the remaining tablespoon of olive oil.

5. When the squash has cooked for 25 minutes, add the chickpeas to the baking sheet for the remaining 20 minutes.

6. Make the tahini sauce by adding the garlic clove, tahini, Greek yogurt, lemon juice and a little water to a small food processor. Puree until completely smooth and season with salt and black pepper to taste. If you’d like the dressing a little thinner, continue adding water, 1 teaspoon at a time, until you have the desired consistency.

7. Serve each half of the roasted squash with half the chickpeas. Sprinkle with the za’atar and drizzle on the Greek yogurt tahini sauce. Garnish with roasted pine nuts and microgreens and serve over a bed of baby spinach!

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