Miso Sesame Squash Salad

Serving 2 people

45 min


  • baby greens mixed baby salad greens - 3 cups
  • delicata squash 1 medium fall squash - delicata, acorn, pumpkin, etc.
  • lemon zest 2 teaspoons yuzu juice (or lemon/lime juice & some zest)
  • Miso Soybean Paste 1 teaspoon miso paste
  • olive oil 1 tablespoon olive oil
  • pear 1 ripe pear, diced
  • pine nuts pine nuts
  • salt salt, pepper
  • sesame oil 1 tablespoon toasted sesame oil
  • sesame seeds sesame seeds
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How to make it

  1. 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).
  2. Let it cool slightly when it's done.
  3. 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.