Roasted Butternut Squash and Red Onion Spinach Salad

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This is a flavorful, original salad for a winter day. It’s great for a tasty side dish or even as a light meal. I adapted the recipe from Gourmantine and the recipe book “Jerusalem” by Ottolenghi.  The tahini and za’atar combine to form an exquisite dressing on top of the sweet squash and onions. The pine nuts add a bit of crunch that nicely contrasts the softness of the vegetables.

Ingredients

1 butternut squash

2 red onions

4 tbsp of olive oil

3 tbsp of tahini

2 1/2 tbsp of lemon juice

1 garlic clove

1/4 cup of pine nuts

1 tsp of za’atar

several handfuls of spinach

1 tsp of salt

pepper

Directions

Preheat oven to 450 degrees Fahrenheit.

Cut the red onions and the squash into thin wedges. Place them in a pan with the olive oil, salt, and pepper. Then cook them in the over for 45 minutes, stirring occasionally. Add the pine nuts for the last 10 minutes.

For the dressing whisk together the tahini, the lemon juice, and the garlic clove (finely chopped).

When the vegetables are ready, spread the spinach leaves on individual plates. Divide the roasted vegetables onto the separate plates. Add the dressing and then sprinkle with the za’atar.

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