Squash and Spinach Salad With Sesame Vinaigrette

Name: Squash and Spinach Salad With Sesame Vinaigrette
Total time: 30 min
Yield: 4 servings
Ingredients: 2 pounds kabocha squash, halved, seeded and cut into 1-inch-thick wedges then 2-inch-long pieces; 6 tablespoons extra-virgin olive oil; Kosher salt (such as Diamond Crystal) and pepper; 2 tablespoons white sesame seeds; 2 tablespoons tahini; 2 tablespoons lemon juice; 1 teaspoon toasted sesame oil; 1/2 teaspoon low-sodium soy sauce; 1/2 teaspoon minced garlic; 5 ounces baby spinach; 1/4 cup chopped scallions

By Kay Chun

Published April 1, 2023

Squash and Spinach Salad With Sesame Vinaigrette — Joel Goldberg for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 30 minutes
Rating: 4(427)
Comments: Read comments

This vibrant squash salad can stand on its own as a main salad or as a side to accompany all sorts of roasted meats or fish. Kabocha squash can be cooked with its skin on, and a simple roast results in supersweet, creamy flesh. The triple-sesame vinaigrette combines sesame seeds for crunch, tahini for smooth texture and toasted sesame oil for rich, nutty flavor. Equally tasty warm or at room temperature, this salad is super adaptable. (Delicata or acorn squash also have edible skins and are great alternatives.) It makes a terrific lunch, with the addition of beans or soft-boiled eggs for extra protein.

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Ingredients

Yield:4 servings

2pounds kabocha squash, halved, seeded and cut into 1-inch-thick wedges then 2-inch-long pieces
6tablespoons extra-virgin olive oil
Kosher salt (such as Diamond Crystal) and pepper
2tablespoons white sesame seeds
2tablespoons tahini
2tablespoons lemon juice
1teaspoon toasted sesame oil
½teaspoon low-sodium soy sauce
½teaspoon minced garlic
5ounces baby spinach
¼cup chopped scallions

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 450 degrees. On a large sheet pan, combine squash and 2 tablespoons of the oil; season with salt and pepper. Toss to evenly coat, then arrange squash in a single layer, cut-sides down. Roast until golden and tender, flipping squash halfway through, 25 minutes.
Step 2
Meanwhile, in a small nonstick skillet, toast sesame seeds over medium-low, stirring frequently, until deep golden, about 5 minutes. Transfer half the toasted seeds to a medium bowl, then transfer the remainder to a small bowl to reserve for garnish.
Step 3
To the medium bowl, add tahini, lemon juice, sesame oil, soy sauce, garlic and 1 tablespoon of water. While whisking constantly, slowly drizzle in the remaining ¼ cup oil until smooth; season with salt and pepper.
Step 4
In a large bowl, toss spinach with 3 tablespoons of the dressing; divide among plates. Divide roasted squash on top and drizzle with some of the remaining dressing. Top each salad with some of the scallions and reserved sesame seeds.

Ratings

4 out of 5

427 user ratings

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Comments

Jacques2 years ago

Really enjoyed this. Could not find Kabocha squash anywhere, so substituted with Acorn Squash, which was excellent. Served it with a soft boiled egg as a main course, and it was a big hit. Will definitely make this again.

Jess Bee2 years ago

Fantastic recipe. I used this salad as foundation for a layered grain bowl: quinoa, cooked spinach, roasted acorn squash, crispy baked tofu, and chickpeas, topped with the sesame dressing and garnishes. I added extra lemon, and next time would top with soft herbs, parsley or cilantro and perhaps a little mint.

Gerry2 years ago

Carol - hard skin squash frequently defeat me too. I find if I cut in half, place face down and roast for about 10 minutes I can then slice and put back in the oven to finish roasting. Bit fiddly to do but beats losing a finger.

Jaime1 month ago

I’d recommend adding around 1-1.5 teaspoons of maple syrup to the dressing to counter the bitterness of the tahini and bring it together with the squash. I mixed in a teriyaki baked tofu to make it a fuller meal and it was delicious.

Anna Stambo5 months ago

Didn't add the rest of the olive oil to the dressing, added quinoa + cashews + mint + cilantro- great!

Ally7 months ago

Lovely fall-winter salad. We have used delicate and butternut and sweet potatoes as a sub for the kobucha when necessary, and they all work great with the dressing.

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