Roasted Squash & Almond Salad with Lemon Tahini Dressing

Roasted squash & almond salad.JPG

Do not underestimate the loveliness of squash at lunchtime, dear friends.
The bright orange squash is a kind of “hiding in the shadows” nutritional superhero. The kombocha is my personal favourite, full of Vitamins A & C, beta-carotene, iron, copper, magnesium, and all those amazing B vitamins.  It is a low-glycemic index carbohydrate but not a low quantifier for energy supply.

Having squash at lunch is a super way to add some veggie power, a carbohydrate hit that will get you through the afternoon slump, and lend a tummy satisfying addition to your same-old lunchtime salad bar.
You know who you are!! I see you and your same boring salad.
Try something new.
Come on, get out of that comfort zone.
You will not be disappointed!


Roasted Squash & Almond Salad with Lemon Tahini Dressing

Prep Time: 20 minutes

Total Time: 20 minutes

Serving Size: 4-6 Large Portions



  • ½ a kombocha, acorn, or butternut squash, chopped into ½ inch cubes

  • 2 Tbsp coconut oil, melted

  • Sea salt & Fresh pepper

  • 4 cups Mixed greens (I like spinach)

  • ¼ cup red onion, thinly sliced

  • ½ red pepper, diced small

  • ½ cucumber, seeded and sliced

  • ½ cup slivered almonds, toasted

  • Tahini Dressing

  • ¼ cup fresh lemon juice

  • ¼ cup tahini

  • 2 cloves garlic

  • 1/3 cup water

  • ½ tsp cumin

  • ½ tsp sea salt

  • 1 tsp maple syrup

  • 3 Tbsp olive oil

  • Fresh pepper


  1. Preheat oven to 375F. Toss squash with melted coconut oil and season with salt and pepper. Roast for 30 – 40 minutes until for tender, remove from oven and set aside.

  2. For the dressing, combine all ingredients in your blender or with an immersion blender and blend until smooth.

  3. To assemble: in a medium bowl, place washed greens and roasted squash, then top with diced vegetables, red onion, and toasted almonds. Toss with dressing. Serves 2.