Squash and Spinach Salad with Sesame Vinaigrette

Squash and Spinach Salad with Sesame Vinaigrette
Recipe Date:
September 1, 2023
Serving Size:
Cook Time:
Imperial (US)
  • 2 lbs kabocha squash, halved and seeded
  • 6 tbsps extra virgin olive oil
  • kosher salt & black pepper
  • 2 tbsps white sesame seeds
  • 2 tbsps tahini
  • 2 tbsps lemon juice
  • 1 tsp toasted sesame oil
  • 1/2 tsp soy sauce
  • 1/2 tsp minced garlic
  • 5 ozs baby spinach
  • 1/4 cup chopped scallions

Tasting Notes: The tahini, lemon, sesame oil and soy sauce are just such a great mixture for a dry Riesling and really help emphasize Riesling's bright, dry flavors.

Serena's Tips: We use delicata squash instead of kabocha as it is easier to cut and has a really lovely flavor when roasted. Depnding on how much you like tahini, 2 tbsp. can be very intense, taste as you go. For the sake of time, you can always use store bought pre-toasted sesame seeds, the nuttiness is a little more subdued.


  • Website link
  • Website address: cooking.nytimes.com/recipes/1023809-squash-and-spinach-salad-with-sesame-vinaigrette
  • PDF

Recipe courtesy of Kay Chun for the New York Times. Photo courtesy of Joel Goldberg for the New York Times.