Vegan Roast Spiced Squash Salad with Tahini Dressing

This vegan roast spiced squash salad is a warm and comforting dish that is perfect for a fall or winter meal. The squash is roasted with a blend of spices, which gives it a sweet and savory flavor. The salad is then topped with a creamy tahini dressing, which adds a nutty and tangy flavor.

Ingredients

For the squash: - 1 butternut squash, peeled and cubed - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - Salt and pepper to taste For the dressing: - 1/4 cup tahini - 1/4 cup lemon juice - 1/4 cup water - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1/2 teaspoon ground coriander - Salt and pepper to taste For the salad: - 1 cup cooked quinoa - 1/2 cup chopped red onion - 1/2 cup chopped cilantro - 1/4 cup chopped pistachios - 1/4 cup dried cranberries

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C). 2. In a large bowl, combine the squash, olive oil, cumin, coriander, cinnamon, nutmeg, salt, and pepper. Toss to coat. 3. Spread the squash on a baking sheet and roast for 20-25 minutes, or until tender and browned. 4. While the squash is roasting, make the dressing. In a small bowl, whisk together the tahini, lemon juice, water, olive oil, cumin, coriander, salt, and pepper. 5. In a large bowl, combine the roasted squash, quinoa, red onion, cilantro, pistachios, and cranberries. Pour the dressing over the salad and toss to coat.

Tips

- For a creamier dressing, add more water. - For a tangier dressing, add more lemon juice. - If you don't have pistachios, you can use other nuts, such as almonds or walnuts. - This salad can be served warm or cold.

Nutrition

One serving of this salad contains: - Calories: 350 - Fat: 15 grams - Protein: 10 grams - Carbohydrates: 50 grams - Fiber: 10 grams