Roasted Squash Salad with Crispy Lentils & Tahini-Lemon Dressing
The salad that won a permanent place in my Big Salad rotation.
Towards the end of September, there comes a moment where summer slips away and fall feels distinctly here. The morning air feels crisper, the light turns golden, and the afternoons slip quickly into cool evenings. While I am not ready to say goodbye to tomato season, I am ready to for some autumnal Big Salad Energy! I usually don’t play favorites, but this roasted squash salad is one the the best salads I’ve eaten all year.
The salad is both a flavorful — Sweet! Spicy! Smoky! Bitter! Tangy! — and textural wonderland. Rings of caramelized, roasted delicata squash bring tender, silky bites of sweetness, which is counterbalanced by a nutty, punchy dressing starring preserved lemon and tahini. The chicories add crunch and peppery bitterness, and then the pièce de résistance is a generous smattering of crispy, oven-roasted lentils seasoned with sweet and smoky chili powders (hello, extra plant-based protein!). This recipe is for paid subscribers only.
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