delicata squash salada with fennel


This is such a vibrant and lively salad, one of my favorites. This fresh and delicate salad is adorned with the golden roasted squash, has an unexpected but delightful crunch from the fennel and… my favorite part, the delicious silky tahini lemon sauce is to die for. Psstt, did I say that this salad is detoxifying too? yes, it has all the ingredients that help you clean your body (fiber, antioxidants, alkaline foods)  🙂



  • 1/2 head broccoli florets
  • 1 Delicata or acorn squash, sliced and seeded
  • 2 cup mixed tender greens, pea shoots, or arugula
  • 1 cup kale, chopped
  • 2 radishes, thinly sliced
  • 1/4 bulb of fennel, thinly sliced
  • salt and pepper
  • 1/4 cup Tahini Sauce (see below)
  • pumpkin seeds


  1. Cut the squash in bite size chunks, season with salt and pepper and drizzle olive oil. Roast in the over at 350F for 15­20 minutes. Remove and wait to cool.
  2. Combine all the ingredients together in a large bowl
  3. Drizzle the lemon-Tahini sauce over. (see recipe for the sauce bellow)


For the Tahini sauce:

  • 1/3 cup tahini
  • juice of half a lemon & zest 1tbsp olive oil
  • a pinch of cumin
  • salt to tate

Whisk all ingredients in a bowl until well mixed.