Squash and Spinach Salad with Sesame Vinaigrette

Squash and Spinach Salad with Sesame Vinaigrette

High-heat roasted kabocha over dressed spinach, with a vinaigrette of tahini, lemon, soy, sesame oil, and toasted sesame seeds. Recipe by Kay Chun at NYT Cooking.

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 and black 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

Method

1. Heat the oven to 450°F. On a large sheet pan, toss the squash with 2 tablespoons of the olive oil; season with salt and pepper. Spread in a single layer, cut-sides down. Roast until golden and tender, flipping once, about 25 minutes.
2. Meanwhile, toast the sesame seeds in a small skillet over medium-low, stirring often, until deep golden, about 5 minutes. Put half in a medium bowl and reserve the rest for garnish.
3. To the medium bowl, add the tahini, lemon juice, sesame oil, soy sauce, garlic, and 1 tablespoon water. Whisking constantly, slowly drizzle in the remaining ¼ cup olive oil until smooth. Season with salt and pepper.
4. In a large bowl, toss the spinach with 3 tablespoons of the dressing. Divide among plates, top with the roasted squash, and drizzle with more dressing. Finish with scallions and the reserved sesame seeds.