Roasted Delicata Squash Salad With Toasted Almonds, Mint And Tahini

• 3 Delicata squash, seeded and sliced into large chunks
• 5 ounces Baby arugula
• 4 ounces Fresh goat cheese, crumbled
• 1/2 cup Almonds, well toasted and chopped
• 1 cup Dates, pitted and chopped
• 1/2 cup Mint, torn
• 1 Lemon, zest and juice
• 1/4 cup Tahini
• 2 tablespoons Extra Virgin Olive Oil
• Salt and pepper, to taste

1. Drizzled squash with olive oil and season with salt and pepper. Roast at 425 for 30-45 minutes until well browned, flipping halfway through. Set aside to cool completely.
2. Meanwhile, make tahini drizzle by combining tahini with juice of half lemon, warm water to thin (2-4 tablespoons), and salt and black pepper to taste.
3. Layer cooled squash with greens, crumbled goat cheese, toasted almonds, dates, mint and lemon zest. Dress the whole salad with a generous drizzle of olive oil and the juice of remaining half lemon. Lightly drizzle the whole thing with tahini dressing. Enjoy!

chunks, arugula, goat cheese, dates, lemon, tahini, olive oil, salt

Taken from food52.com/recipes/77637-roasted-delicata-squash-salad-with-toasted-almonds-mint-and-tahini (may not work)