A fall salad with roasted squash, hazelnuts, radish, fennel, and tahini dressing.
1 Kuri squash, seeds removed and cubed (~ about 3 lbs.) Feel free to sub with other winter squash.
3 Tbsp olive oil
1 tsp sea salt
1 fennel, quartered and thinly sliced
1/2 lemon, juiced
4-6 cups of salad greens. We’ve been using Little Gems.
1/2 cup hazelnuts
1 bunch radish, thinly sliced
10-15 leaves of basil, thinly sliced
1 Tbsp tahini
6 Tbsp olive oil
1/2 lemon, juiced (about 2 Tbsp of juice)
1-2 tsp water, to thin
Sea salt to taste