Roasted Broccoli Butternut Squash & Pistachio Salad with Lemon Tahini Dressing

Roasted Broccoli Butternut Squash & Pistachio Salad with Lemon Tahini Dressing

Shivangi Rao
Course Side Dish, Vegetarian Dishes


  • 1 head of broccoli chopped into 1-inch florets
  • 1 small butternut squash cubed or buy one 10 oz package of pre-chopped butternut squash
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp dried oregano
  • 3 tbsp fresh lemon juice
  • 2 cloves garlic minced
  • 1/8 tsp freshly ground black pepper
  • 1 tsp salt
  • A handful of crushed fresh pistachios and crushed red pepper for garnish

Ingredients for Lemon Tahini Dressing:

  • 2 tbsp Soom tahini
  • 2 tbsp full-fat yogurt if dairy free or doing Whole30, use almond milk yogurt
  • 2 tbsp water
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1 large clove garlic grated


Instructions for Roasted Veggies:

  • Pre-heat oven to 400 degrees F.
  • Wash veggies and dry them thoroughly with paper towels.
  • Chop broccoli into 1-inch florets and cube butternut squash into 1/2 inch or 1-inch cubes.
  • Lay vegetables on a lined baking sheet. Add olive oil, oregano, garlic, salt, pepper, and lemon juice.
  • Use hands to massage seasonings and oil into veggies.
  • Roast in the oven for 40 minutes or until caramelized and tender.
  • Place veggies in a serving tray or bowl.
  • Top with crushed pistachios and crushed red pepper (to your desired amount).
  • Drizzle Tahini dressing (recipe below) all over veggies. Serve immediately!

Instructions for Tahini Dressing:

  • Place all ingredients in a bowl and mix until a thin dressing like consistency forms. Add additional water if needed to thin it.
  • Adjust seasonings as necessary before dressing veggies.
Tried this recipe?Mention @raodyrecipes if you like it!

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