Go Back
5 from 1 vote
winter squash salad
Winter Squash Salad with Tahini Dressing {Gluten-Free, Vegan}
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

A healthy delicious and filling winter squash salad made with slowly roasted squash, flavorful wild rice, sharp arugula and a creamy tangy tahini pumpkin coconut cream dressing. You'd never guess that the recipe is both vegan and gluten-free.

Course: Dinner, Entrée Salad, Salad
Cuisine: American, Healthy, Vegan
Servings: 6
Calories: 369 kcal
Author: Vicky Berman
  • 1 1/2 cups wild rice rinsed
  • 3 cups butternut suqash
  • splash of extra virgin olive oil
  • 4 shallots peeled
  • 2 teaspoons fresh rosemary diced
  • 1/3 cup tahini
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1 tablespoon maple syrup
  • 2 tablespoons coconut milk
  • 2 tablespoons pumpkin puree
  • 2 handfuls arugula
  1. Preheat oven to 375 degrees F. In a bowl combine squash, splash of olive oil, shallots, fresh rosemary and salt and pepper to taste. Toss until mixed.
  2. Bake for 35-45 minutes in a single layer on parchment lined baking sheet, until lightly browned and soft.
  3. Cook wild rice according to package directions.
  4. In a bowl combine tahini, olive oil, lemon juice, salt, maple syrup, coconut milk and pumpkin puree. Mix until smooth.
  5. Combine half of the dressing with the wild rice.
  6. Serve arugula topped with wild rice, squash and additional remaining dressing.
Nutrition Facts
Winter Squash Salad with Tahini Dressing {Gluten-Free, Vegan}
Amount Per Serving
Calories 369 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Sodium 207mg9%
Potassium 562mg16%
Carbohydrates 46g15%
Fiber 5g21%
Sugar 6g7%
Protein 9g18%
Vitamin A 8230IU165%
Vitamin C 18.7mg23%
Calcium 71mg7%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.