Okay, I just have to tell you that this salad is sooo yummy!! We just shared this insanely delicious roasted red pepper tahini dressing recipe with you in our last blog post and now we are giving you the perfect way to use it. Holy yum! You may or may not know that we happen to love delicata squash. Wow. I’m sure your life is better knowing how we feel about squash. Is it sad that I feel compelled to share that with you? Whatever, I already know that you are not judging! Anyway, if you have not tried delicata, please add it to your list. It’s name just tells you that it’s delicate. You can eat the skin too! That just makes life easier because you don’t have to peel it. Just slice it up and roast it. The flavor combo of this salad is off the hook. Let me explain just how easy this one is to make.
First, we will assume that you read the last blog post about the tahini dressing and you just had to make it right then and there! Now, you have it in the fridge and you are just dying to know how to use it right?…Woohoo, Good Thyme Kitchen to the rescue! (if you haven’t made it yet, it’s okay, the directions are included below) So for this salad, start by tossing the squash in olive oil, sprinkle with salt and roast it in the oven at 425 degrees for 25 minutes until it’s nice and golden brown. Yum! While the squash is cooking, get going on the Israeli couscous. Also yum! Set that aside and allow it to cool. The rest is easy peasy. In a bowl, combine the arugula, couscous, squash, fresh mint and feta then drizzle with the tahini dressing. Sounds easy enough right? We really cannot wait for you to try this recipe.
We don’t want to brag but this combo is pretty awesome!
- 4 tsp good quality olive oil
- 1 delicate squash, cut in half lengthwise, seeded and cut into ½ inch slices.
- 1 C dry Isreali couscous
- 2 C arugula, packed
- ¼ C fresh mint leaves, chopped
- ¼ C feta cheese, cubed
- kosher salt and cracked pepper
- ¼ C tahini
- juice of 1 medium lemon
- ½ C roasted red peppers
- ¼ C good quality olive oil
- 2 tsp honey
- kosher salt to taste
- Preheat oven to 425 degrees. Line a rimmed roasting pan with parchment paper. Toss sliced delicata squash in a bowl with 2 tsp olive oil to coat. Spread squash evenly on roasting pan. Sprinkle with kosher salt and roast for 25 minutes until golden brown. Remove from oven and set aside to cool.
- While squash is roasting cook the Isreali couscous according to package instructions. Once couscous is cooked toss with remaining olive oil and set aside to cool.
- Add couscous, roasted squash, arugula, mint and feta to a low bowl. Drizzle desired amount of roasted red pepper tahini dressing and toss to coat. Serve immediately.
- Using a food processor or high speed blender add all ingredients except for salt. Process on high until smooth. Season with kosher salt to taste
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