Radicchio, Squash & Farro Salad with Maple Tahini Dressing
This festive salad is almost a meal unto itself! The combination of roasted squash, crisp leaves, grains and sweet pops of pomegranate seeds is a little party for your taste buds! But, it’s the creamy (vegan) maple tahini dressing that really brings this salad all together! Everything can be made in advance and assembled just prior to serving!
INGREDIENTS
For the salad
1 lb sliced Kabocha squash
3 tbsp olive oil
1 head of radicchio
1 pomegranate, torn into chunks (or just buy the seeds!)
1 c cooked farro grains
For the dressing
½ c Seed + Mill Organic Tahini
2 tbsp maple syrup
1 tbsp apple cider vinegar
2 tbsp fresh lemon juice
1 clove garlic (finely chopped)
¼ c ice water, to reach desired consistency
Salt and pepper, to taste
STEPS
For the squash
1. Pre-heat oven to 375°F.
2. Drizzle wedges of squash with olive oil and place on sheet pan. Roast for 40 mins of until slightly crispy and browned.
For the dressing
1. Whisk all ingredients together until well combined. If too thick, add additional water. If too thin, add additional tahini 1 tbsp at a time until you like the consistency.
To assemble
1. Arrange leaves, grains, torn chunks of squash and chunks of pomegranate on a platter. Tearing the squash adds a more colorful presentation for the salad.
2. Drizzle dressing generously over your salad.
Dressing can be made in advance and will keep for up to 2 days in the fridge.
Photo courtesy of Noreen Wasti
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