Thanksgiving Squash and Spinach Salad with Sesame Vinaigrette


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


  1. Preheat your oven to 400°F (200°C).
  2. 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.
  3. Meanwhile, wash the spinach leaves thoroughly and dry them using a salad spinner or clean towels. Set aside.
  4. 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.
  5. 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.
  6. Divide the mixed salad among individual plates or bowls. Sprinkle each serving generously with toasted sesame seeds before serving. Enjoy!