Miso Sesame Squash Salad Recipe

This Miso Sesame Squash Salad is a vibrant celebration of bold flavors and satisfying textures. Roasted squash, tender yet caramelized, pairs perfectly with crisp greens and a rich, umami-packed miso dressing. The nutty crunch of sesame seeds adds depth, while a hint of tangy brightness ties it all together. In just under 30 minutes, you’ll have a dish that’s as nourishing as it is delicious.

Every bite offers a harmonious blend of sweet, savory, and earthy notes, making it a standout side or light main. The creamy miso dressing clings beautifully to the roasted squash, creating a luxurious mouthfeel. It’s a recipe that feels indulgent yet wholesome, perfect for cozy nights or impressing guests. Simple to prepare, this salad is a testament to how effortless elegance can be.

Fresh & Flavorful Ingredients

• Mixed baby salad greens – a few cups (or substitute with spinach or arugula)
• 1 medium fall squash – delicata, acorn, pumpkin, etc. (sliced into 1/2-inch pieces)
• 1 ripe pear – diced (use firm but ripe pears like Bartlett or Anjou)
• Olive oil – for roasting the squash (about 1-2 tablespoons)
• 1/4 cup pine nuts (toasted for extra flavor)
• 1 tablespoon sesame seeds (toasted optional)
• Salt and pepper – to taste
• For the dressing:
  • 1 tablespoon olive oil
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons yuzu juice (or substitute with lemon/lime juice + a pinch of zest)
  • 1 teaspoon miso paste (white or yellow miso works best)

Simple Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the sliced squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet.
3. Roast the squash for 20-30 minutes, or until the edges are browned and the flesh is tender. (Timing will vary depending on the type and thickness of your squash.) Let it cool slightly once done.
4. Prepare the dressing: In a small jar with a tight lid, combine olive oil, toasted sesame oil, yuzu juice (or lemon/lime juice + zest), and miso paste. Shake vigorously until well combined. Taste and adjust seasoning if needed.
5. Toast the pine nuts (optional): Heat a dry skillet over medium heat, add the pine nuts, and toast for 2-3 minutes until golden brown. Watch closely to avoid burning.
6. Assemble the salad: In a large bowl, toss the mixed greens, diced pear, roasted squash, toasted pine nuts, and sesame seeds.
7. Drizzle the dressing over the salad and toss gently to combine. Serve immediately and enjoy!

Perfect Pairings: Sauce and Topping Ideas

Elevate your Miso Sesame Squash Salad with a drizzle of tahini sauce or a sprinkle of crumbled feta for a creamy, tangy twist. For added crunch, try tossing in roasted chickpeas or crispy shallots. These extras bring new textures and flavors to the dish without overwhelming the delicate balance of miso and sesame.

Serve It Right: Presentation Tips

For a stunning presentation, arrange the roasted squash slices in a circular pattern on a large platter, then scatter the salad greens and diced pear on top. Finish with a generous sprinkle of toasted sesame seeds and pine nuts. Serve with a side of crusty bread or warm pita for a complete, satisfying meal.

Make It Ahead: Storage and Reheating

This salad is best enjoyed fresh, but you can prep components in advance. Store the roasted squash and dressing separately in airtight containers in the fridge for up to 2 days. Assemble just before serving to keep the greens crisp. If the squash cools, briefly reheat it in the oven at 350°F for 5-7 minutes to restore its warmth and texture.

Mix It Up: Recipe Variations

Swap the pear for crisp apple or pomegranate seeds for a seasonal twist. If you’re out of pine nuts, try chopped walnuts or sunflower seeds. For a heartier version, add quinoa or farro to make it a filling main dish. The possibilities are endless!

Quick Tips: Time-Saving Hacks

To save time, use pre-sliced squash or a mandoline slicer for even, quick cuts. If you’re short on time, skip roasting and use steamed squash instead—it’s faster and still delicious. For the dressing, mix it in a small jar the night before to let the flavors meld, giving you one less thing to do when you’re ready to assemble.

Miso Sesame Squash Salad

Amy

This Miso Sesame Squash Salad is a vibrant celebration of bold flavors and satisfying textures. Every bite offers a harmonious blend of sweet, savory, and earthy notes, making it a standout side or light main.

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Servings 2

Ingredients

  

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• a few cups mixed baby salad greens
• 1 medium fall squash – delicata, acorn, pumpkin, etc.
• 1 ripe pear, diced
• olive oil, for roasting the squash
• pine nuts
• sesame seeds
• salt, pepper

dressing

• 1 tablespoon olive oil
• 1 tablespoon toasted sesame oil
• 2 teaspoons yuzu juice (or lemon/lime juice & some zest)
• 1 teaspoon miso paste

Instructions

 

• Preheat oven to 400 degrees.
• Toss sliced squash with olive oil, salt & pepper.
• Roast until the edges are browned and the flesh is tender. (Timing will depend on the type and thickness of your squash).
• Let it cool slightly when it’s done.
• Whisk together dressing ingredients. (Or better yet, shake them together in a small jar with a tight lid, so the miso doesn’t get all stuck in your whisk).
• Taste & adjust.
• Toss all salad ingredients with the dressing and roasted squash.

Keyword miso, roasted, salad, sesame, squash

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