Squash and Spinach Salad With Sesame Vinaigrette

By Kay Chun

Published March 31, 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(461)
Comments
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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
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.

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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Ratings

4 out of 5
461 user ratings
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Comments

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.

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.

Jeffrey Parsonnet

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.

Jens

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!

Larry

I used acorn instead per other people's recommendations, because I couldn't find kabocha, and it worked out great! I also tossed some black sesame seeds on because I had them on hand, and sauteed the spinach because I prefer that texture. Really dug this! I think it's going to be great for lunch tomorrow too.

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