Squash and Spinach Salad with Sesame Vinaigrette
Recipe Date:
September 1, 2023
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 2 lbs kabocha squash, halved and seeded
- 6 tbsps extra virgin olive oil
- kosher salt & black pepper
- 2 tbsps white sesame seeds
- 2 tbsps tahini
- 2 tbsps lemon juice
- 1 tsp toasted sesame oil
- 1/2 tsp soy sauce
- 1/2 tsp minced garlic
- 5 ozs baby spinach
- 1/4 cup chopped scallions
Directions
Tasting Notes: The tahini, lemon, sesame oil and soy sauce are just such a great mixture for a dry Riesling and really help emphasize Riesling's bright, dry flavors.
Serena's Tips: We use delicata squash instead of kabocha as it is easier to cut and has a really lovely flavor when roasted. Depnding on how much you like tahini, 2 tbsp. can be very intense, taste as you go. For the sake of time, you can always use store bought pre-toasted sesame seeds, the nuttiness is a little more subdued.
Recipe:
- Website link
- Website address: cooking.nytimes.com/recipes/1023809-squash-and-spinach-salad-with-sesame-vinaigrette
Recipe courtesy of Kay Chun for the New York Times. Photo courtesy of Joel Goldberg for the New York Times.
