Squash and Spinach Salad with Sesame Vinaigrette

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Squash and Spinach Salad with Sesame Vinaigrette

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.

Rating

Ingredients

  • 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
  • 1/2teaspoon low-sodium soy sauce
  • 1/2teaspoon minced garlic
  • 5ounces baby spinach
  • 1/4cup chopped scallions
Set base servings to enable scaling:

Directions

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.

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.

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 1/4 cup oil until smooth; season with salt and pepper.

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.

Nutrition

Info
Trans Fat: 0 gramsFat: 28 gramsCalories: 351Saturated Fat: 4 gramsUnsaturated Fat: 23 gramsSodium: 724 milligramsSugar: 6 gramsFiber: 6 gramsCarbohydrate: 25 gramsProtein: 6 grams
Salads

Source: https://cooking.nytimes.com/recipes/1023809-squash-and-spinach-salad-with-sesame-vinaigrette