With grains for heft, many colors of vegetables, and a little bit of tangy cheese, this tahini vinaigrette on squash and farro salad vegetarian dinner has all the bases covered.
Have This!
- One cup semi-pearled farro
- Kosher salt and freshly ground black pepper
- One medium acorn squash about two lbs.
- six tablespoons olive oil, divided
- one tablespoon tahini (sesame seed paste)
- one teaspoon finely grated lemon zest
- one-fourth cup fresh lemon juice
- Four small radishes, trimmed, very thinly sliced
- Three cups baby kale or arugula
- Four ounces feta, thinly sliced
Do This!
- Preheat oven to 425°.
- Cook farro in a medium pot of boiling salted water until tender but still al dente, 30–35 minutes.
- Toss squash and two tbsp. oil on a large rimmed baking sheet; season with salt and pepper.
- Roast, tossing occasionally, until soft and browned.
- Whisk tahini, lemon zest, lemon juice, and remaining four Tbsp. oil in a large bowl.
- Add farro, squash, radishes, and kale and toss to combine.
- Season with salt and pepper.
- Top salad with feta just before serving.
What Is Tahini
It is a paste that comes from ground sesame seeds which are commonly used for cooking in Middle Eastern, Greek, and East Asian region.
This paste is extremely multipurpose which use in cooking sweet-savory dishes. The best part of Tahini is that it packs with numerous essential vitamins and minerals that your body needs for the day.