Roasted Butternut Squash Salad with Tahini Vinaigrette – Healthy Fall Favorite

Table of Contents: Roasted Butternut Squash Salad with Tahini Vinaigrette

Roasted Butternut Squash Salad with Tahini Vinaigrette

Introduction to Roasted Butternut Squash Salad with Tahini Vinaigrette

When the leaves turn golden and there’s a crisp chill in the air, nothing beats the comforting flavors of a roasted butternut squash salad with tahini vinaigrette. This dish pairs the natural sweetness of roasted squash with the nutty, tangy creaminess of tahini, creating a balance of flavors that’s both satisfying and wholesome. Perfect for weeknight dinners, holiday tables, or meal prepping, this salad is as versatile as it is delicious.
Learn more about seasonal recipes on Crystal Recipes.

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What Makes Butternut Squash a Perfect Ingredient

Nutritional benefits of butternut squash

Butternut squash is rich in vitamins A and C, potassium, and dietary fiber, making it a powerhouse ingredient for immune support and digestive health.

Seasonal availability and best varieties

Peak season is late summer through early winter. Look for the Waltham variety for a sweeter, denser flesh ideal for roasting.

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How to Choose and Store Butternut Squash

Selecting the ripest and sweetest squash

Choose one with a firm, matte skin and no soft spots. A heavier squash usually means denser, sweeter flesh.

Proper storage for freshness

Store in a cool, dry pantry for up to 2 months. Once cut, refrigerate in an airtight container for up to 5 days.

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Preparing Butternut Squash for Salad

Peeling and cubing techniques

Use a sturdy vegetable peeler to remove the skin. Slice off the ends, halve lengthwise, scoop seeds, then cube into even pieces for uniform roasting.

Pre-roasting tips for maximum flavor

Toss cubes in olive oil, salt, and pepper before roasting to enhance caramelization.

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Step-by-Step Guide to Roasting Butternut Squash

Oven temperature and timing tips

Roast at 400°F (200°C) for 25–30 minutes, flipping halfway through. This ensures tender centers and golden edges.

Seasoning variations for flavor boosts

Add smoked paprika for a warm depth, cinnamon for sweetness, or garlic powder for a savory kick.
Discover great ideas like Shrimp Salad.

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Crafting the Perfect Tahini Vinaigrette

Ingredients and substitutions

Combine tahini, lemon juice, olive oil, maple syrup, garlic, salt, and warm water. Substitute honey for maple syrup or add cumin for earthy notes.

Mixing tips for a smooth dressing

Whisk lemon juice into tahini first to prevent clumping before adding remaining ingredients.

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Assembling the Roasted Butternut Squash Salad

Layering for texture and presentation

Start with mixed greens, top with roasted squash, sprinkle with nuts or seeds, and drizzle with vinaigrette.

Adding greens, grains, or extras

Consider quinoa, arugula, feta, pomegranate seeds, or roasted chickpeas for added nutrition and texture.

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Serving and Pairing Suggestions

Best occasions for this salad

Perfect for Thanksgiving, Friendsgiving, or any cozy autumn dinner.

Wine, bread, and side pairings

Pair with a crisp Sauvignon Blanc, warm sourdough, or a hearty lentil soup.

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Variations and Storage Tips

Vegan, gluten-free, and nut-free versions

The base recipe is naturally vegan and gluten-free; swap nuts for pumpkin seeds to make it nut-free.

How to store leftovers and reheat

Store in a sealed container in the fridge for up to 3 days. Reheat squash in the oven at 350°F for 10 minutes before reassembling salad.

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People Also Ask: Roasted Butternut Squash Salad with Tahini Vinaigrette

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Conclusion

A roasted butternut squash salad with tahini vinaigrette is more than a meal—it’s a celebration of seasonal flavors and nutrition. With endless variations and easy prep, it’s a recipe worth keeping in your fall rotation.
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