Thanksgiving Squash and Spinach Salad with Sesame VinaigretteFr 06 Oktober 2023
Squash and Spinach Salad with Sesame Vinaigrette Ingredients: - 2 cups butternut squash, peeled and cubed - 1/4 cup extra virgin olive oil - Salt and freshly ground black pepper to taste - 6 cups baby spinach leaves - 1/4 cup sesame seeds, toasted - 3 tablespoons rice vinegar - 1 tablespoon soy sauce - 1 teaspoon honey - 1 teaspoon toasted sesame oil
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash with 2 tablespoons of the olive oil, salt, and black pepper. Spread out on a baking sheet lined with parchment paper or aluminum foil. Roast in the preheated oven for about 25 minutes, or until tender and slightly browned. Remove from heat and let cool.
- Meanwhile, wash the spinach leaves thoroughly and dry them using a salad spinner or clean towels. Set aside.
- To make the sesame vinaigrette, whisk together the remaining 2 tablespoons of olive oil, rice vinegar, soy sauce, honey, and toasted sesame oil in a small bowl. Season with salt and black pepper according to your preference.
- Once the roasted squash has cooled down, combine it with the baby spinach leaves in a large mixing bowl. Pour over half of the prepared sesame vinaigrette and gently mix everything together.
- Divide the mixed salad among individual plates or bowls. Sprinkle each serving generously with toasted sesame seeds before serving. Enjoy!