1 medium fall squash - delicata, acorn, pumpkin, etc.
1 ripe pear, diced
olive oil, for roasting the squash
1 tablespoon olive oil
1 tablespoon toasted sesame oil
2 teaspoons yuzu juice (or lemon/lime juice & some zest)
1 teaspoon miso paste
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.
This is a great side dish with sesame seared tuna or marinated & seared tofu.
Recipe by Love and Lemons at https://www.loveandlemons.com/miso-sesame-salad/