Squash and Spinach Salad With Sesame Vinaigrette Recipe (2024)

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.

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.

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.

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.

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!

I found the dressing much too fatty, between the tahini, sesame oil and olive oil it was just too much.

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.

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.

Cooked farro in the instant pot then added spinach to it to wilt.

Made this with sautéed spinach and delicata squash. Excellent. The sauce is wonderful and would be good with all kind of vegetables.

Delicious! I sautéed the spinach and onionsAnd topped with the squash and dressing. Good, easy and flexible - would love to try with farro as a grain bowl!

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.

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!

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!

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

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.

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.

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.

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.

This recipe is worth it just for the dressing - I didn't have squash and simply used it on a sturdy green salad (chopped kale, chopped cabbage, spinach, scallions and mini cukes). But do thin your tahini in this one! Otherwise, the dressing's a bit heavy for just greens.

A little boring - I added pear slices and pumpkin seeds for more flavor and texture. Next time, I’ll try adding roasted chickpeas and pomegranate seeds. Added a little more water to the sauce to thin it for drizzling.

Anyone else end up with dressing the consistency of hummus? There is no drizzling this mix. Will whip up a dressing and add some of this paste to it.