🐟🍂 Rich, hearty, and full of Mediterranean-inspired flavors, this Mediterranean Salmon & Roasted Acorn Squash Pasta Salad is perfect for a seasonal, satisfying meal. Za’atar-spiced salmon pairs beautifully with chickpea pasta, caramelized acorn squash, and tender kale. Toasted pepitas, crumbled feta, and a creamy herb-tahini yogurt sauce complete this nourishing dish. 🌿✨
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🧾 Ingredients (Serves 2–3)
🐟 Za’atar Spiced Salmon
• 2 salmon fillets
• 1 tbsp olive oil
• 1 tsp za’atar spice blend
• ½ tsp smoked paprika
• Salt & pepper to taste
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🍝 Pasta Salad Base
• 2 cups cooked chickpea pasta
• 1 cup acorn squash cubes, roasted 🍂
• 2 cups kale, chopped
• 2 tbsp toasted pepitas
• ¼ cup crumbled feta cheese
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🥣 Herb-Tahini Yogurt Sauce
• ½ cup plain Greek yogurt
• 2 tbsp tahini
• 1 tbsp lemon juice 🍋
• 1 tbsp chopped fresh parsley or dill
• 1 clove garlic, minced 🧄
• Salt & pepper to taste
• Water (to thin if needed)
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🔥 Instructions
1. Prepare & Grill the Salmon
• Brush salmon fillets with olive oil.
• Sprinkle with za’atar, smoked paprika, salt, and pepper.
• Heat a grill pan or skillet over medium-high and cook salmon for 4–5 minutes per side, until just cooked through.
• Let rest before flaking into large chunks.
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2. Cook the Pasta & Roast the Squash
• Cook chickpea pasta according to package instructions. Drain and let cool slightly.
• Roast acorn squash cubes at 400°F (200°C) for 20–25 minutes with a drizzle of olive oil, salt, and pepper until tender and caramelized.
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3. Prepare the Sauce
• In a small bowl, whisk together Greek yogurt, tahini, lemon juice, parsley, garlic, salt, and pepper.
• Add water a teaspoon at a time until the sauce reaches a smooth, drizzleable consistency.
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4. Assemble the Salad
• Toss chickpea pasta with roasted squash and kale.
• Add flaked salmon, toasted pepitas, and crumbled feta.
• Drizzle with herb-tahini yogurt sauce.
• Garnish with extra herbs or a sprinkle of za’atar, if desired.
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✨ A healthy, vibrant dish that’s perfect for lunch or dinner.