Roasted Butternut Squash Salad with Za’atar and Pepitas
Caramelized squash tossed with bright lemon dressing and herbal za’atar
Why This Recipe Works
Roasting the squash on the lowest oven rack ensures deep browning and caramelization without drying it out. The za’atar is added while the squash is still warm, allowing the heat to bloom the dried herbs and sesame seeds.
Instructions
Adjust oven rack to the lowest position and heat oven to 450°F. Toss the squash with a portion of the oil, salt, and pepper in a bowl, then spread in a single layer on a rimmed baking sheet. Roast until tender and well-browned, 30 to 35 minutes, stirring halfway through.
Remove the squash from the oven and sprinkle the za’atar over it immediately. Let the squash cool on the tray for 15 minutes.
Whisk the shallot, lemon juice, honey, and salt together in a large bowl. Drizzle in the remaining oil while whisking constantly until the dressing is emulsified and smooth.
Add the cooled squash, parsley, and pepitas to the bowl and toss gently to combine. Arrange on a platter and sprinkle with pomegranate seeds to serve.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Keep leftovers in an airtight container for up to 3 days, though the pepitas will lose their crunch.
