Squash and Spinach Salad With Sesame Vinaigrette
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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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
Nutritional analysis per serving (4 servings)
351 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 6 grams polyunsaturated fat; 25 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 6 grams protein; 724 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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.
Private Notes
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Cooking Notes
Jacques
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.
Gerry
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.
Jess Bee
Morton's kosher salt is denser and saltier than Diamond Crystal - it also takes longer to dissolve so it's harder to taste for saltiness as you go. Generally figure half the amount of Morton's ks versus the recipe amount in anything that specifies Diamond Crystal ks (and generally, in most recipes using ks that do not specify brand). When no specific amount is given, use a very light hand, land give the Morton's additional time to dissolve to taste before you add more.
Lance
Tasty, light yet substantial, and perfect for the winter-spring crossover time, this recipe is splendid. It’s flexible, too: due to my fridge inventory, I used arugula instead of spinach, and a mix of butternut squash and celery root in place of the Kabocha squash. I also took a cue from reviewer Jacques, serving it with a runny fried egg. Excellent weekend lunch.
Jess Bee
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.
Kim
If it is difficult for you to cut raw squash, use Delicata. It is small, easy to handle, thinner skin, holds its shape well when roasted, and is super delicious skin and all!
Shari
I found the dressing much too fatty, between the tahini, sesame oil and olive oil it was just too much.
Ginnie Thomas
Another great tasting squash (skin and all) to use for this recipe is honey nut- looks like a mini butternut squash but even more flavorful & sweet. Easy to prep, too.
Jeff M
Kabocha squash is really hard to cut when raw, but it was worth it.
Chloe
it was okay- dressing was out of balance - added rice wine vinegar and ginger. used pre roasted sesame too. would add nuts next time
Jin
For hard to cut squash, try microwave the whole thing for 4-5 minutes. Maybe poke a hole to prevent from exploding. After microwaving. It is so easy to cut.
Suburban home cook
My favorite new roasted vegetable salad recipe. I used acorn squash. Absolutely delicious flavors and textures and stunning colors. For a friend's milestone-birthday dinner party next weekend, I'll serve this with either porchetta or rack of lamb.
Kristen
Cooked farro in the instant pot then added spinach to it to wilt.
Gini beck
Made this with sautéed spinach and delicata squash. Excellent. The sauce is wonderful and would be good with all kind of vegetables.
Gini beck
Delicious! I sautéed the spinach and onions And topped with the squash and dressing. Good, easy and flexible - would love to try with farro as a grain bowl!
Pretzel
I liked it, and I didn't think it was too fatty. It worked well with butternut squash, which is what I had on hand. I might cut the squash in smaller pieces next time.
Dede H.
I made this last night as written and really enjoyed it. The farmer I buy winter squash from suggested putting the whole squash in the oven (I did it at 350) for half an hour, then cut, clean, slice, roast. It was so much easier and less risky than my previous efforts at tackling properly cured kabocha!
bentleigh
Delicious with some extra salmon trim we had in the fridge. I doubled the lemon juice to both thin and acidify the dressing and it was perfect!
Anne
I agree, too fatty, the extra oil does not add flavor. Instead, thin with cold water.I used a tea spoons of rice vinegar, lime juice and a couple of drops of hot sauce to bring up the flavor. I added shiitake to the squash in the roasting pan and added soba noodles to make it more dinner like. Delicious
Fiona
A good salad - I added a little maple syrup and extra soy sauce to the dressing, which cut the lemon a bit. Threw in some radicchio and pumpkin seeds.
SZ
To make cutting uncooked tougher skinned squash easier to slicke, prick whole squash with a fork and microwave it for 30-60 seconds. It should then yield to your knife. Time in microwave may depend on size of the squash.
Ginnie Thomas
Another great tasting squash (skin and all) to use for this recipe is honey nut- looks like a mini butternut squash but even more flavorful & sweet. Easy to prep, too.
Christa
Roasting kabocha at 450 degrees will render it into dry, crumbly, inedible leather, in my experience--kabocha is an already dry squash--it is not butternut.
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