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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

Ingredients

  • 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

Instructions

  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.