Warm Delicata Squash & Mushroom Miso Tahini Salad

Warm Delicata Squash & Mushroom Miso Tahini Salad

Miso and Tahini are great on their own, but when you mix them together, something magical happens.


It’s got to be the salty sweet combination that has us instantly craving more. So when it covered a bed of arugula and veggies its fine to have just a little more! This salad is great for cooler fall days when you are looking for something more than just a salad. The warm mushrooms and squash make all the difference.


And if you are like me and want to bring this salad to work? I’ve got it all figured out. Pack the arugula separately from the squash and mushrooms. That way you can heat up the veggies before adding them to your arugula. Dress the salad for the ultimate #notsaddesklunch

Warm Delicata Squash & Mushroom Miso Tahini Salad

A warm hearty salad for cooler nights.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2


  • 1 small-medium Delicata squash sliced 1/2 inch rounds
  • 1 cup mushrooms sliced
  • 4 tsp olive oil divided
  • 3 cups arugula
  • 2 tbsp cashews halved

Miso Tahini Vinaigrette

  • 1 clove garlic minced
  • 2 tbsp white miso
  • 2 tbsp tahini
  • 1 tbsp honey
  • 1/4 cup rice wine vinegar
  • 2 tbsp toasted sesame oil
  • 1 tbsp warm water


  1. Slice the squash into 1/2 inch round slices.

  2. Scoop out the seeds from the centers.

  3. Drizzle with 1 tsp of olive oil.

  4. Cook in the oven for 20 minutes.
  5. In a small sautee pan add the mushrooms and cook for 5-8 minutes.
  6. To make the Miso Tahini Vinaigrette: Add garlic, miso, tahini, honey, rice wine vinegar, sesame oil, and water into a jar. Shake the jar into all the ingredients are combined.

  7. To assemble the salad, add the mushrooms, squash, and cashews to a bed of arugula. Pour 1-2 tablespoons of the miso-tahini vinaigrette on top.


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