Roasted Butternut Squash Salad with Za'atar and Parsley

Name: Roasted Butternut Squash Salad with Za'atar and Parsley
Yield: Serves 4 to 6
Ingredients: 3–3½ pounds, butternut squash, peeled, seeded, and cut into ½-inch pieces (8–10 cups); 1/4 cup, extra-virgin olive oil; , Salt and pepper; 1 teaspoon, za'atar; 1 , small shallot, minced; 2 tablespoons, lemon juice; 2 tablespoons, honey; 3/4 cup, fresh parsley leaves; 1/3 cup unsalted, pepitas, toasted; 1/2 cup, pomegranate seeds

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We season roasted butternut squash with a bold blend of za'atar, honey, and parsley for a complexly flavored squash salad.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4 to 6

TIME1½ hours

Roasted Butternut Squash Salad with Za'atar and Parsley

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

The sweet, nutty flavor of roasted butternut squash pairs best with flavors that are bold enough to balance that sweetness. To fill this role in our roasted butternut squash salad, we used za'atar, a spice blend of toasted sesame seeds, thy...

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