MOROCCAN SQUASH SALAD
'Tis the Season...lots of squash around. I picked up this recipe from the produce section and made it for a party. It's quite easy to throw together the night before as the flavour improves over night. You could add quite a few other things to this based on what you have on hand, see some optional suggestions. Enjoy!
Provided by magpie diner
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water on to boil. Meanwhile, prepare the squash by peeling/cutting off the hard skin. Cut in half and scoop the seeds out, then chop into 1/2 inch cubes. Cook the squash in the boiling water until knife tender, roughly 6-10 minutes. Add in the raisins for the last minute of cooking. Rather than just testing with a knife, take a piece out and try it to be sure you like the consistency. Strain and rinse well under cold water to cool everything down - set aside.
- Whisk together the lemon juice, olive oil, garlic, sugar, salt, cumin, cinnamon and cayenne.
- Add the cooled down squash and raisins to a large bowl, toss in the parsley, the almonds, any optional ingredients and the dressing. Serve at room temperature. Enjoy!
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Lorri Gaters
[email protected]This is the best squash salad I've ever had! The flavors are amazing and the texture is perfect. I will definitely be making this salad again and again.
Christopher Genrich
[email protected]This salad is a great way to get your daily dose of vegetables. The squash is packed with nutrients, and the dressing is made with healthy ingredients like olive oil and lemon juice.
Teye Junior
[email protected]I love the simplicity of this salad. It's made with just a few ingredients, but the flavors are incredible. The roasted squash is the star of the show, and the dressing is the perfect complement.
Abhimonyu Boromon
[email protected]This salad is so refreshing and perfect for a summer lunch or dinner. The lemon-tahini dressing is light and tangy, and the squash is roasted to perfection. I highly recommend this recipe.
Me Ratul Islam Riju
[email protected]I'm not usually a fan of squash, but this salad has changed my mind. The roasting process really brings out the natural sweetness of the squash. I will definitely be making this salad again.
Audrey Thomas
[email protected]This salad is a great make-ahead dish. I made it the night before and it was even better the next day. The flavors had really melded together and the salad was even more flavorful.
Aruf Ali
[email protected]I love the combination of flavors in this salad. The sweetness of the squash pairs perfectly with the tangy dressing. I also appreciate that this salad is relatively healthy and low in calories.
flaming reviews
[email protected]This salad is a great way to use up leftover roasted squash. I had some leftover from dinner the night before, and this was the perfect way to use it up. The salad was easy to make and very delicious.
Cornelius Gray
[email protected]I'm always looking for new ways to cook squash, and this recipe is a keeper. The roasted squash is so tender and flavorful, and the dressing is the perfect balance of tangy and sweet.
Sultan Kiyani
[email protected]This salad is a great way to get your daily dose of vegetables. The squash is packed with nutrients, and the dressing is made with healthy ingredients like olive oil and lemon juice.
Linda Martin
[email protected]I love the simplicity of this salad. It's made with just a few ingredients, but the flavors are incredible. The roasted squash is the star of the show, and the dressing is the perfect complement.
THE NAIJA MAIL TV
[email protected]This salad is so refreshing and perfect for a summer lunch or dinner. The lemon-tahini dressing is light and tangy, and the squash is roasted to perfection. I highly recommend this recipe.
Marfi
[email protected]I'm not usually a fan of squash, but this salad has changed my mind. The roasting process really brings out the natural sweetness of the squash. I will definitely be making this salad again.
Crystal Randall
[email protected]This salad is a great make-ahead dish. I made it the night before and it was even better the next day. The flavors had really melded together and the salad was even more flavorful.
Aaron Hinneh
[email protected]I love the combination of flavors in this salad. The sweetness of the squash pairs perfectly with the tangy dressing. I also appreciate that this salad is relatively healthy and low in calories.
Belin Romero
[email protected]This salad is a great way to use up leftover squash. I had some roasted squash from dinner the night before and this was the perfect way to use it up. The salad was easy to make and very delicious.
David Dave
[email protected]I tried this recipe last night and it was a hit! The squash was roasted to perfection and the dressing was so flavorful. My family loved it and I will definitely be making it again.
XxFsSlayerXx
[email protected]This Moroccan squash salad is a delightful blend of flavors and textures. The roasted squash is tender and sweet, while the lemon-tahini dressing adds a tangy and creamy touch. The addition of herbs and spices gives the salad a complex and aromatic f