Squash and Spinach Salad With Sesame Vinaigrette
Published March 31, 2023
Joel Goldberg for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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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
½ teaspoon low-sodium soy sauce
½ teaspoon minced garlic
5 ounces baby spinach
¼ cup chopped scallions
Nutritional analysis per serving (4 servings)
25 grams carbs; 352 calories; 18 grams monosaturated fat; 6 grams polyunsaturated fat; 4 grams saturated fat; 28 grams fat; 6 grams fiber; 724 milligrams sodium; 6 grams protein; 6 grams sugar
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.
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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.
Private Notes
Comments
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.
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.
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.
What crispy tofu recipe did you use? I have been using the NYT.
I followed the directions for roasting the kabocha. I agree with those who struggled with the skin -- cutting into it (despite the microwave trick) and then eating it. I felt compelled to remove it after it was baked. The squash itself was dry and crumbly, and I ended up not using it (or completing the recipe). I am going to get a different kind of squash and try that! Kabocha did not work for me.
Sometimes eating spinach salads feels like a trip to the dentist - you have to do it because it's good for you. But this salad does not give that vibe! That dressing is fantastic and I can see it nice over some soba noodles with any veggies. We cooked a block of tofu in oven to add to the bowl with squash to make it a complete meal. I can't wait to make it again!