Miso Sesame Squash Salad

Butternut squash: A sweet, nutty winter squash that becomes tender and caramelized when roasted.

Olive oil: Used to coat the squash for roasting, adding richness and helping with caramelization.

White miso paste: A fermented soybean paste that provides a deep umami flavor to the dressing.

Sesame oil: Adds a nutty, aromatic quality to the dressing.

Soy sauce: Contributes a salty, savory element to the dressing.

Rice vinegar: Adds a mild acidity to balance the flavors in the dressing.

Honey: Provides a touch of sweetness to the dressing, balancing the savory and acidic components.

Toasted sesame seeds: Add a crunchy texture and a nutty flavor to the salad.

Mixed greens: A blend of various leafy greens that add freshness and a crisp texture to the salad.

When roasting butternut squash, ensure the pieces are evenly sized to promote uniform cooking. Spreading them out on the baking sheet without overcrowding allows for better caramelization. This enhances the natural sweetness of the squash and adds depth to the salad.

• butternut squash - Substitute with sweet potatoes: Sweet potatoes have a similar texture and sweetness when roasted, making them a good alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it a suitable replacement for olive oil.

• white miso paste - Substitute with chickpea miso: Chickpea miso offers a similar umami flavor and can be used as a direct substitute for white miso paste.

• sesame oil - Substitute with peanut oil: Peanut oil has a nutty flavor that can mimic the taste of sesame oil in the salad.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and offers a similar salty, umami flavor.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a mild acidity that can replace rice vinegar in the dressing.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used as a direct substitute for honey.

• toasted sesame seeds - Substitute with toasted sunflower seeds: Toasted sunflower seeds offer a similar crunch and nutty flavor, making them a good alternative.

• mixed greens - Substitute with baby spinach: Baby spinach has a similar texture and nutritional profile, making it a suitable replacement for mixed greens.

• Allow the roasted butternut squash to cool completely before storing. This prevents condensation, which can make the squash soggy.
• Store the dressing separately from the salad to maintain the crispness of the mixed greens. Use an airtight container for the dressing.
• Place the cooled roasted squash in an airtight container. It can be stored in the refrigerator for up to 3-4 days.
• Keep the mixed greens in a separate container lined with a paper towel to absorb excess moisture. This helps keep the greens fresh and crisp.
• For freezing, spread the cooled roasted squash on a baking sheet in a single layer. Freeze until solid, then transfer to a freezer-safe bag or container. This method prevents the squash cubes from sticking together.
• Label the container with the date to keep track of freshness. The roasted squash can be frozen for up to 2 months.
• When ready to serve, thaw the roasted squash in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 10 minutes to restore its texture.
• Assemble the salad just before serving. Combine the roasted squash, mixed greens, and toasted sesame seeds. Drizzle with the dressing and toss to coat.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover butternut squash on a baking sheet. Cover with aluminum foil to retain moisture and heat for about 10-15 minutes until warmed through. Toss the mixed greens and toasted sesame seeds separately with a bit of fresh dressing before serving.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or sesame oil. Add the roasted squash and stir occasionally for about 5-7 minutes until heated through. Combine with fresh mixed greens and toasted sesame seeds before serving.

• Microwave Method: Place the roasted squash in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 1-2 minutes, stirring halfway through. For best results, add fresh mixed greens and toasted sesame seeds after reheating.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the roasted squash in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through. Combine with fresh mixed greens and toasted sesame seeds before serving.

• Oven: Used to roast the butternut squash until it is tender and caramelized.

• Baking sheet: Provides a flat surface for spreading out the cubed butternut squash to ensure even roasting.

• Mixing bowl: Used to toss the butternut squash with olive oil, salt, and pepper before roasting, and later to combine the roasted squash with mixed greens and sesame seeds.

• Whisk: Essential for blending the miso paste, sesame oil, soy sauce, rice vinegar, and honey into a smooth dressing.

• Measuring spoons: Ensures accurate measurement of ingredients like olive oil, miso paste, sesame oil, soy sauce, rice vinegar, and honey.

• Knife: Necessary for peeling and cubing the butternut squash.

• Cutting board: Provides a safe and stable surface for peeling and cubing the butternut squash.

• Spatula: Useful for tossing the butternut squash with olive oil and for mixing the salad components together.

• Serving bowl: Used to present the final salad in an appealing manner.

Pre-roast the squash: Roast the butternut squash ahead of time and store it in the fridge. This way, you can quickly assemble the salad when needed.

Make the dressing in advance: Whisk together the miso paste, sesame oil, soy sauce, rice vinegar, and honey and store it in a jar. Shake well before using.

Use pre-washed greens: Save time by buying pre-washed mixed greens. This eliminates the need for washing and drying.

Toast sesame seeds in bulk: Toast a large batch of sesame seeds and store them in an airtight container. This saves time for future recipes.