Go Back
–+ servings
Miso Sesame Squash Salad
Amy

Miso Sesame Squash Salad

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.
Print Recipe Pin Recipe
Servings: 2
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 400 degrees.
  2. Toss sliced squash with olive oil, salt & pepper.
  3. Roast until the edges are browned and the flesh is tender. (Timing will depend on the type and thickness of your squash).
  4. Let it cool slightly when it's done.
  5. 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).
  6. Taste & adjust.
  7. Toss all salad ingredients with the dressing and roasted squash.
Tried this recipe?Let us know how it was!