Heat your oven to 350° F and toast the pepitas on a baking sheet for about 5 minutes or until slightly browned, turning a few times as they toast. The pepitas will make popping sounds as they cook! Set aside and leave the oven on.
Line a baking sheet with parchment paper. Cut the squash in half horizontally and then lengthwise. Remove the seeds with a spoon and cut each section into half inch half rings.
Put the squash in a bowl, splash with a little water, and toss. Sprinkle with a little salt and a few grinds of pepper. Place the squash onto the baking sheet, making sure each piece is flat and not touching.
In the same oven at 350° F, bake the squash for 45-50 minutes until tender and a bit browned.
While that’s baking, let’s make the Lemon Tahini, according to the recipe and instructions below.
Time to assemble your salad!
To a large salad plate, add as much as you’d like of each of the following in layers: romaine, red onion, grape tomatoes, garbanzo beans, red cabbage, Delicata squash slices.
Drizzle with our Lemon Tahini Dressing and top with toasted pepitas.
Add salt and freshly ground pepper to taste and dig in!
Place all of the ingredients into a high-speed blender and blend until creamy and smooth, about one minute.
Taste and adjust the salt. If it’s a little thick, add a splash of water and blend again. Once you’ve got your dressing to a good consistency, go ahead and drizzle it over whatever you’re eating and enjoy!
Store leftovers in an air-tight container in the fridge for up to 5 days.
Tahini can be inconsistent because the oil in it separates from the sesame paste as it sits. You’ll need to stir it up every time you use it to make sure it’s completely blended before using. You can also blend the entire container of tahini in a blender and then pour it back into the original container to help it from separating.