Roasted squash, watercress and red onion salad with tahini dressing


Roasted squash, watercress and red onion salad with tahini dressing

I love this Roasted squash, watercress and red onion salad with tahini. The roasted squash is packed with goodness; bursting in vitamin A, this will help to keep your eyes healthy and maintain a strong immune system. The watercress and red onion are great accompaniments to the squash. I love to enjoy this salad as a light lunch or as a yummy side dish.

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Serves 2 Ready in 60 minutes


Preheat the oven to 200 c.

Slice the squash in half, remove the seeds then cut lengthways into inch thick slices.

Cut the onions in quarters.

Place on a roasting tray, cover in the oil/butter, sea salt and pepper. Roast for 50 minutes until cooked through.

While this is cooking mix the tahini dressing together.

Once the veg is cooked mix with the herbs, watercress, sesame seeds and dressing.


  • Sweetsinger

    psst Madeleine, you’re a wonderful writer but this recipe needs a scrubbing for typos. Looking forward to trying this salad!

  • Harriett

    will this be alright to take to work for lunch?

    • Madeleine Shaw

      Absolutely my lovely! It would make a fantastic lunch! Maybe just keep the dressing separate so you can drizzle over just before eating. xx

  • Gustavo Woltmann

    I’m making this for dinner tonight. My family loves squash so this they will surely like this. Can’t wait to taste it!

    • Madeleine Shaw

      Love this! xx

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