Updated: Oct 15, 2020
The epitome of fall flavors are brought together in this salad. Roasted delicata squash, warm kale and spinach tossed in a tangy tahini dressing and hearty grain. The whole salad comes together with a sweetly seasoned chicken, toasted pecans and crisp fresh apple slices.
Salads are not typically something we crave when the leaves begin to change and temperature begins to drop. I'm here to change that!
This salad is perfect, no matter the weather outside. It's served warm and packed with fall flavors and hearty ingredients. This salad is filling, colorful and absolutely DELICIOUS!
If you have never had a warm salad before, this is the perfect one to start with.
The tangy tahini dressing pairs perfectly with the roasted squash, toasted pecans and warm greens. The crisp cool apples and toasted sourdough add a lovely crunch on top too!
Warm Pecan, Apple and Squash Salad with Tahini Dressing
Salad: 2 Servings | Dressing: 4 servings | Cook time: 35 minutes
Notes: to serve as a side or appetizer, omit the optional chicken. To serve as the main dish, include chicken or other protein of choice, seasoned similarly to the squash.
1 small delicata squash (~400g)
1/2 tsp olive oil
1/2 tsp pumkin pie spice
1/2 tsp zatar seasoning (or a blend of thyme, oregano, salt)
2 tbsp pecans
1 small apple (~120g)
1 10oz bag baby kale and spinach salad blend
2oz sour dough bread
1/2 tsp oregano
1/8 cup grain- ie. couscous, quinoa, lentils or farro
Optional: 7 oz chicken breast
Salt and pepper, to taste
Tahini Dressing (4 servings)
1 clove garlic
2 tbsp tahini
2 tbsp lemon juice
4 tbsp water
2 oz plain greek yogurt
2 tsp dijon mustard
1/2 tsp garlic powder
Preheat oven to 400F.
Slice the ends off of the delicata squash and slice in half long ways. Scoop out the seeds and slice each half into 1/2-1” thick half moon shapes.
Toss sliced squash in olive oil. Season with pumpkin pie spice and zatar seasoning (if you don’t have zatar just use a blend of oregano, thyme and salt).
If using chicken, season similarly with pumpkin pie spice, zatar or other spices.
Arrange squash and chicken on a large baking sheet and place in the oven for 30 minutes, flipping the squash halfway.
When there’s 10 min remaining on the squash, slice the sourdough slices into quarters, spray with nonstick spray and season with oregano, salt and pepper. Add the pecans and sourdough to the baking sheet to toast.
While the squash and chicken are cooking, prep the grain according to package.
Combine the dressing ingredients in a food processor or blender and blend until well combined.
Remove the baking sheet from the oven.
Heat a nonstick skillet over medium heat and add kale and spinach blend along with grain. Toss with tahini dressing until the greens just start to warm/wilt.
Serve salad with a base of greens/grains, topped with squash, sliced apples, toasted pecans, sliced chicken and sourdough croutons.
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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts for salad and dressing are separated for your convenience. To serve as a side or appetizer, recommend omitting the chicken. To serve as the main dish, include chicken. Nutrition facts do not include optional chicken. For salad with chicken breast add 110 calories, 23g of protein and 1g of fat to each serving.