miso sesame squash salad
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 and 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.
Notes
This is a great side dish with sesame seared tuna or marinated & seared tofu.