50+ Irresistible January Squash Salad Recipes to Try This Winter

January is the perfect time to refresh your diet with wholesome, seasonal ingredients, and squash takes center stage as a versatile and nutritious option.

From its vibrant colors to its sweet and nutty flavor, squash offers a fantastic base for hearty and satisfying salads.

Whether you’re looking to complement your main dishes or prepare a light yet filling meal, these 50+ January squash salad recipes are here to inspire you.

With ingredients ranging from roasted squash and leafy greens to nuts, grains, and tangy dressings, these salads cater to every palate and dietary preference.

From cozy winter salads to refreshing citrus-infused combinations, the possibilities are endless.

Let’s explore how squash can elevate your salad game this January, bringing warmth, color, and nutrition to your plate.

50+ Irresistible January Squash Salad Recipes to Try This Winter

These 50+ January squash salad recipes celebrate the richness of seasonal produce while offering diverse flavors and textures.

From simple roasted squash salads to complex creations with grains, nuts, and unique dressings, these recipes provide something for everyone.

As you embark on your culinary journey this January, let these squash salad ideas inspire you to experiment and enjoy the incredible versatility of this winter vegetable.

Whether you’re hosting a gathering, meal prepping for the week, or simply craving a nourishing dish, squash salads are a winning choice for every occasion.

Stay warm, stay healthy, and savor the season with these delicious recipes!

Winter Bliss January Squash Salad with Cranberries and Feta

This Winter Bliss January Squash Salad is a celebration of seasonal ingredients and vibrant flavors. Featuring roasted butternut squash, tart dried cranberries, creamy feta, and a honey-lime vinaigrette, this salad offers a delightful mix of sweetness, tang, and earthiness. Perfect for a light lunch or a dinner side dish, it’s a dish that will brighten even the coldest January day.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups mixed salad greens (arugula, spinach, or kale)
• ¼ cup dried cranberries
• ¼ cup crumbled feta cheese
• ¼ cup pumpkin seeds (optional, for crunch)

For the Honey-Lime Vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon honey
• 2 tablespoons lime juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25–30 minutes until golden and tender.
2. In a small bowl, whisk together all vinaigrette ingredients until well combined.
3. In a large salad bowl, combine the mixed greens, roasted squash, cranberries, feta, and pumpkin seeds.
4. Drizzle the salad with the honey-lime vinaigrette and toss gently to combine. Serve immediately.

This Winter Bliss January Squash Salad brings together the best of the season’s produce. The roasted squash offers a caramelized sweetness that contrasts beautifully with the tart cranberries and tangy vinaigrette. It’s a versatile recipe that can easily be adapted with additional nuts or seeds for more texture. Serve it as a show-stopping side or enjoy it as a satisfying main course.

Golden Glow January Squash and Quinoa Salad

The Golden Glow January Squash and Quinoa Salad combines the warmth of roasted acorn squash with the protein-packed goodness of quinoa. Enhanced by a citrusy orange dressing and topped with pomegranate arils, this salad is as visually stunning as it is delicious. It’s a wholesome, nutrient-dense meal perfect for keeping New Year’s resolutions on track without sacrificing flavor.

Ingredients:

• 1 small acorn squash, seeded and sliced into wedges
• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup cooked quinoa
• 4 cups baby kale or arugula
• ½ cup pomegranate arils
• ¼ cup chopped pistachios

For the Orange Dressing:

• 3 tablespoons freshly squeezed orange juice
• 2 tablespoons olive oil
• 1 teaspoon maple syrup
• 1 teaspoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Toss the acorn squash wedges with olive oil, smoked paprika, salt, and pepper. Roast on a baking sheet for 25–30 minutes, flipping halfway, until tender and caramelized.
2. In a small bowl, whisk together all ingredients for the orange dressing.
3. In a large serving bowl, layer the baby kale, cooked quinoa, roasted squash, pomegranate arils, and pistachios.
4. Drizzle with orange dressing and gently toss to coat. Serve warm or at room temperature.

This Golden Glow January Squash and Quinoa Salad is the perfect combination of hearty and refreshing. The smoky acorn squash pairs harmoniously with the bright citrus dressing, while quinoa and pistachios add satisfying texture and crunch. It’s an excellent option for a wholesome lunch or a crowd-pleasing potluck dish.

Spicy January Squash and Chickpea Salad

For those who enjoy a kick of heat, the Spicy January Squash and Chickpea Salad is a game-changer. With roasted delicata squash, spiced chickpeas, and a cooling tahini drizzle, this salad is a bold yet balanced dish. Perfect for those seeking hearty, plant-based meals, it’s a must-try winter recipe.

Ingredients:

• 2 medium delicata squash, sliced into rings
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups spinach or mixed greens

For the Tahini Drizzle:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 2–3 tablespoons water (to thin)
• Salt to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the squash rings with olive oil, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet.
2. In a separate bowl, toss chickpeas with olive oil, cumin, and paprika. Spread on another baking sheet. Roast squash and chickpeas for 20–25 minutes, until golden and crispy.
3. In a small bowl, whisk together tahini, lemon juice, garlic powder, and water until smooth. Adjust seasoning as needed.
4. Assemble the salad by layering greens, roasted squash, and chickpeas. Drizzle with tahini sauce and serve immediately.

The Spicy January Squash and Chickpea Salad is a vibrant explosion of flavors and textures. The warm spices of the squash and chickpeas are balanced by the creamy tahini sauce, creating a harmonious dish that satisfies the palate and the soul. This recipe proves that salads can be both hearty and exciting, even in the heart of winter.

Sweet and Savory January Squash Salad with Pecans and Goat Cheese

The Sweet and Savory January Squash Salad is a harmonious blend of roasted squash, caramelized onions, crunchy pecans, and creamy goat cheese. Tossed with a maple-balsamic dressing, this salad offers a perfect balance of sweet, savory, and tangy flavors. Whether served as a side dish or a light main, it’s an indulgent yet wholesome winter treat.

Ingredients:

• 2 cups cubed kabocha squash (or any winter squash)
• 1 large red onion, thinly sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups baby spinach or mixed greens
• ¼ cup toasted pecans
• ¼ cup crumbled goat cheese

For the Maple-Balsamic Dressing:

• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 3 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the squash and onions with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, stirring occasionally, until caramelized and tender.
2. In a small bowl, whisk together the balsamic vinegar, maple syrup, olive oil, and Dijon mustard.
3. In a large salad bowl, combine the baby spinach, roasted squash, onions, toasted pecans, and goat cheese.
4. Drizzle the salad with the maple-balsamic dressing and toss gently to combine. Serve immediately.

This Sweet and Savory January Squash Salad is a satisfying winter dish that highlights the natural sweetness of roasted squash and onions. The addition of pecans and goat cheese adds depth and richness, while the maple-balsamic dressing ties all the flavors together. It’s a salad that feels indulgent yet remains light and nutritious.

Roasted January Squash and Wild Rice Salad

The Roasted January Squash and Wild Rice Salad is a hearty, filling dish that combines nutty wild rice, roasted squash, dried cherries, and a tangy apple cider vinaigrette. Packed with vibrant flavors and textures, this salad makes a wonderful winter meal for those craving a nutrient-rich, plant-based option.

Ingredients:

• 2 cups cubed delicata or acorn squash
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup cooked wild rice
• 4 cups arugula or baby kale
• ¼ cup dried cherries or cranberries
• ¼ cup toasted sunflower seeds

For the Apple Cider Vinaigrette:

• 2 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes until golden and tender.
2. In a small bowl, whisk together the vinaigrette ingredients until well blended.
3. In a large salad bowl, layer the arugula, wild rice, roasted squash, dried cherries, and sunflower seeds.
4. Drizzle with the apple cider vinaigrette and toss to combine. Serve warm or chilled.

The Roasted January Squash and Wild Rice Salad is a filling, balanced dish with earthy and tangy notes. The roasted squash adds warmth and depth, while the wild rice and sunflower seeds provide a satisfying crunch. Perfect for meal prep or a dinner party, this salad is sure to please both the eyes and the taste buds.

Mediterranean January Squash Salad with Tahini-Lemon Dressing

This Mediterranean January Squash Salad is a vibrant dish featuring roasted squash, chickpeas, fresh parsley, and a creamy tahini-lemon dressing. Packed with bold, zesty flavors, it’s a delicious way to enjoy seasonal produce while infusing your meals with a Mediterranean flair.

Ingredients:

• 2 cups cubed butternut or delicata squash
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups mixed greens or romaine lettuce
• ¼ cup chopped fresh parsley
• ¼ cup crumbled feta cheese

For the Tahini-Lemon Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 2–3 tablespoons water (to thin)
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the squash with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, garlic powder, and water until smooth. Adjust seasoning to taste.
3. In a serving bowl, layer the mixed greens, roasted squash, chickpeas, parsley, and feta cheese.
4. Drizzle with tahini-lemon dressing and toss gently to combine. Serve immediately.

The Mediterranean January Squash Salad is a delightful fusion of creamy, tangy, and earthy flavors. The tahini-lemon dressing ties the ingredients together beautifully, while the roasted squash and chickpeas make this salad hearty enough for a main course. With its vibrant presentation, it’s a dish you’ll want to make again and again.

Harvest January Squash Salad with Apple and Walnuts

The Harvest January Squash Salad is a perfect winter dish that brings together roasted squash, crisp apple slices, and toasted walnuts for a delightful medley of flavors and textures. Tossed with a cinnamon-honey dressing, this salad is a sweet and nutty celebration of seasonal produce, ideal for cozy evenings or family gatherings.

Ingredients:

• 2 cups cubed butternut squash
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 apple, thinly sliced (Honeycrisp or Gala work well)
• 4 cups mixed greens or baby spinach
• ¼ cup toasted walnuts
• ¼ cup crumbled blue cheese or goat cheese (optional)

For the Cinnamon-Honey Dressing:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• ½ teaspoon ground cinnamon
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the squash cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a small bowl, whisk together all the dressing ingredients.
3. In a large salad bowl, combine the mixed greens, roasted squash, apple slices, toasted walnuts, and blue cheese (if using).
4. Drizzle the salad with the cinnamon-honey dressing and toss gently to combine. Serve immediately.

The Harvest January Squash Salad is a beautiful balance of sweet and savory, with crunchy apples and walnuts complementing the soft roasted squash. The cinnamon-honey dressing adds a cozy warmth, making this salad a delightful addition to any winter meal.

Spiced January Squash Salad with Lentils and Arugula

The Spiced January Squash Salad is a robust and flavorful dish that combines spiced roasted squash, protein-packed lentils, and peppery arugula. Finished with a tangy yogurt dressing, this salad is hearty enough to serve as a standalone meal while offering a comforting and nutritious winter experience.

Ingredients:

• 2 cups cubed acorn squash
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 1 cup cooked lentils
• 4 cups arugula
• 2 tablespoons pomegranate arils (optional)

For the Yogurt Dressing:

• ¼ cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 1 teaspoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the squash cubes with olive oil, cumin, coriander, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender.
2. In a small bowl, whisk together the yogurt, lemon juice, honey, olive oil, salt, and pepper.
3. In a large serving bowl, layer the arugula, lentils, roasted squash, and pomegranate arils.
4. Drizzle with the yogurt dressing and toss gently to combine. Serve immediately.

The Spiced January Squash Salad offers a warm, earthy flavor profile with its aromatic spices and creamy yogurt dressing. Lentils add a boost of protein, while the arugula and pomegranate provide a refreshing bite. This salad is a satisfying and nourishing dish perfect for chilly winter days.

Caramelized January Squash and Brussels Sprout Salad

The Caramelized January Squash and Brussels Sprout Salad is a savory masterpiece that combines roasted squash, crispy Brussels sprouts, and tangy dried cranberries. Tossed with a mustard-maple dressing, this dish offers a hearty, flavorful option for those seeking a warming winter salad.

Ingredients:

• 2 cups cubed kabocha or butternut squash
• 2 cups halved Brussels sprouts
• 1 tablespoon olive oil
• Salt and pepper to taste
• ¼ cup dried cranberries
• 4 cups mixed greens or spinach
• 2 tablespoons toasted almonds

For the Mustard-Maple Dressing:

• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 teaspoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the squash and Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until caramelized and crispy.
2. In a small bowl, whisk together all dressing ingredients.
3. In a large bowl, combine the greens, roasted squash, Brussels sprouts, dried cranberries, and almonds.
4. Drizzle with the mustard-maple dressing and toss to coat. Serve warm or at room temperature.

The Caramelized January Squash and Brussels Sprout Salad is a hearty dish that highlights the rich flavors of winter vegetables. The tangy cranberries and sweet maple dressing bring balance to the roasted components, making this salad a delightful addition to your cold-weather menu.

Winter Glow January Squash Salad with Citrus and Pistachios

The Winter Glow January Squash Salad is a vibrant combination of roasted squash, juicy citrus segments, and crunchy pistachios. Tossed with a zesty orange-ginger vinaigrette, this salad is a refreshing and nutrient-packed dish that adds a pop of color and brightness to the colder months. It’s perfect as a light lunch or a stunning side dish for gatherings.

Ingredients:

• 2 cups cubed butternut squash
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• 4 cups arugula or mixed greens
• ¼ cup shelled pistachios
• 2 tablespoons pomegranate arils (optional)

For the Orange-Ginger Vinaigrette:

• 3 tablespoons fresh orange juice
• 1 tablespoon olive oil
• 1 teaspoon grated ginger
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the squash cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and golden.
2. In a small bowl, whisk together the orange juice, olive oil, grated ginger, honey, salt, and pepper.
3. In a large serving bowl, combine the roasted squash, citrus segments, greens, pistachios, and pomegranate arils.
4. Drizzle with the orange-ginger vinaigrette and toss gently. Serve immediately.

The Winter Glow January Squash Salad is a feast for the senses with its bright colors, fresh flavors, and contrasting textures. The juicy citrus and crunchy pistachios pair beautifully with the roasted squash, creating a dish that feels indulgent yet light. It’s a perfect way to celebrate the freshness of winter produce.

Hearty January Squash Salad with Quinoa and Kale

The Hearty January Squash Salad is a protein-rich and fiber-packed dish that features roasted squash, fluffy quinoa, and earthy kale. Enhanced with dried cranberries and a tangy lemon-tahini dressing, this salad is as nourishing as it is delicious. It’s an ideal choice for meal prep or a satisfying winter dinner.

Ingredients:

• 2 cups cubed acorn or butternut squash
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup cooked quinoa
• 4 cups chopped kale
• ¼ cup dried cranberries
• 2 tablespoons toasted pumpkin seeds

For the Lemon-Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 teaspoon maple syrup
• 1 teaspoon garlic powder
• 2–3 tablespoons water (to thin)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and tender.
2. Massage the chopped kale with a pinch of salt until slightly softened.
3. In a small bowl, whisk together the tahini, lemon juice, maple syrup, garlic powder, and water until smooth. Adjust seasoning as needed.
4. In a large serving bowl, combine the roasted squash, quinoa, kale, dried cranberries, and pumpkin seeds.
5. Drizzle with the lemon-tahini dressing and toss well. Serve immediately or refrigerate for up to a day.

The Hearty January Squash Salad is a nutritious winter dish that satisfies with its wholesome ingredients and bold flavors. The combination of quinoa, kale, and roasted squash ensures every bite is packed with nutrients, while the tangy dressing ties it all together. It’s perfect for a quick dinner or healthy meal prep option.

Warm January Squash Salad with Farro and Mushrooms

The Warm January Squash Salad is a cozy dish that pairs roasted squash with nutty farro and sautéed mushrooms. Tossed in a garlic-herb vinaigrette, this salad offers a savory, hearty option that’s perfect for chilly evenings. It’s a wonderful choice for a filling lunch or a main course.

Ingredients:

• 2 cups cubed delicata squash
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup cooked farro
• 1 cup sliced mushrooms (button or cremini)
• 2 cups arugula or baby spinach
• 2 tablespoons chopped fresh parsley

For the Garlic-Herb Vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon minced garlic
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the squash cubes with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. In a skillet, heat a drizzle of olive oil and sauté the mushrooms until golden and tender. Season with salt and pepper.
3. In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper.
4. In a large salad bowl, combine the roasted squash, cooked farro, sautéed mushrooms, greens, and parsley.
5. Drizzle with the garlic-herb vinaigrette and toss gently. Serve warm.

The Warm January Squash Salad is a hearty, flavorful dish that’s perfect for the colder months. The farro and mushrooms bring a satisfying earthiness, while the garlic-herb vinaigrette adds a bright, aromatic finish. Serve this salad warm for a comforting winter meal that feels like a hug in a bowl.

Maple Roasted January Squash Salad with Spinach and Pecans

The Maple Roasted January Squash Salad is a delightful winter dish combining the natural sweetness of roasted squash with the nutty crunch of toasted pecans. Tossed with baby spinach and drizzled with a maple-balsamic vinaigrette, this salad offers a perfect balance of savory and sweet flavors. It’s ideal for a festive table or as a cozy weeknight meal.

Ingredients:

• 2 cups cubed butternut squash
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups baby spinach
• ¼ cup toasted pecans
• ¼ cup crumbled feta or goat cheese (optional)

For the Maple-Balsamic Vinaigrette:

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the squash with maple syrup, olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a small bowl, whisk together all the vinaigrette ingredients.
3. In a large salad bowl, combine the spinach, roasted squash, toasted pecans, and feta (if using).
4. Drizzle the salad with the maple-balsamic vinaigrette and toss to coat. Serve immediately.

The Maple Roasted January Squash Salad is a beautiful dish that showcases the richness of winter flavors. The caramelized squash pairs perfectly with the tangy vinaigrette, while the pecans add a satisfying crunch. It’s a dish that will quickly become a favorite in your winter recipe rotation.

January Squash Salad with Roasted Beets and Goat Cheese

This January Squash Salad combines the earthy sweetness of roasted squash and beets with the creamy tang of goat cheese. Paired with a bed of mixed greens and finished with a simple lemon vinaigrette, this salad is both elegant and nourishing. It’s a colorful and satisfying way to enjoy winter’s bounty.

Ingredients:

• 1 cup cubed acorn squash
• 1 cup cubed roasted beets (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups mixed greens
• ¼ cup crumbled goat cheese
• 2 tablespoons sunflower seeds

For the Lemon Vinaigrette:

• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the squash cubes with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. If roasting beets at home, wrap them in foil and bake for 40–50 minutes until soft. Peel and cube once cooled.
3. In a small bowl, whisk together the vinaigrette ingredients.
4. In a large bowl, layer the mixed greens, roasted squash, roasted beets, goat cheese, and sunflower seeds.
5. Drizzle with the lemon vinaigrette and toss gently. Serve fresh.

The January Squash Salad with Roasted Beets and Goat Cheese is a celebration of winter’s bold flavors and vibrant colors. It’s a delightful dish that pairs the creamy and tangy goat cheese with earthy roasted vegetables, making it perfect for both casual and elegant occasions.

Savory January Squash Salad with Chickpeas and Tahini Dressing

This Savory January Squash Salad is a hearty and protein-packed dish featuring roasted squash, chickpeas, and a creamy tahini dressing. With its nutty, tangy flavors and satisfying textures, this salad is a wholesome meal perfect for powering through cold winter days.

Ingredients:

• 2 cups cubed delicata squash
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup cooked or canned chickpeas (drained and rinsed)
• 4 cups mixed greens
• 2 tablespoons sesame seeds

For the Creamy Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon water (adjust for desired consistency)
• 1 teaspoon garlic powder
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the squash with olive oil, smoked paprika, salt, and pepper. Roast for 20–25 minutes until golden and tender.
2. In a small bowl, whisk together tahini, lemon juice, water, garlic powder, honey, salt, and pepper. Adjust water as needed for a pourable consistency.
3. In a large serving bowl, combine the roasted squash, chickpeas, and mixed greens.
4. Drizzle with the creamy tahini dressing and sprinkle with sesame seeds. Toss gently to combine. Serve immediately.

The Savory January Squash Salad with Chickpeas and Tahini Dressing is a nutritious and filling dish that’s perfect for winter meals. The roasted squash and chickpeas add warmth and protein, while the tahini dressing brings a rich and creamy flavor. It’s a satisfying way to enjoy seasonal produce in a wholesome, delicious salad.

Note: More recipes are coming soon!