Warm Grilled Butternut Squash and Tahini Salad
Prep: 15 minutes
Grill: 20 minutes • Serves: 8
1 large butternut squash, peeled, halved lengthwise, seeded and sliced 1/2-inch-thick crosswise
2 tablespoons PICS olive oil
1 garlic clove, minced
1/4 cup tahini
2 tablespoons PICS honey
2 tablespoons PICS lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon PICS ground black pepper
1 cup packed baby arugula
1/3 cup chopped drained PICS Kalamata olives
1.Prepare outdoor grill for direct grilling over medium-low heat. In large skillet, toast pine nuts over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
2.In medium bowl, toss squash and 1 tablespoon oil. Place squash on hot grill rack; cover and cook 20 minutes or until tender, turning once.
3.In large bowl, whisk garlic, tahini, honey, lemon juice, salt, pepper and remaining 1 tablespoon oil; fold in arugula, olives and squash. Makes about 6 cups.
4.Serve salad sprinkled with pine nuts.
Approximate nutritional values per serving (¾ cup):
197 Calories, 13g Fat (1g Saturated), 0mg Cholesterol,
250mg Sodium, 20g Carbohydrates, 3g Fiber, 4g Protein