TENDING the TABLE

Roasted Squash Salad with Sesame Crisps and Creamy Miso Dressing

This week’s post is going to be brief. I still feel like I’m playing catch up so haven’t had time to compile my notes from the sustainable foods conference we attended earlier this month. I’m really looking forward to sharing what I learned with you once I get my act together. In the meantime a brief update will have to suffice.

We’ve been transitioning into fall the past few weeks which means we’re doing our annual seasonal cleanse (happy to share more details if anyone is interested) and getting ready for Anders to start his final quarter of school. The next three months he’ll be totally consumed by his thesis and I’m not expecting to see him much which will take some getting used to. We planted some fall greens in the garden and some edible flowers are sprouting on the windowsill which I hope will brighten the winter days. The dogs are enjoying cuddling up in bed with me on these chilly mornings and most days there is a pot of soup simmering on the stove and  veggies roasting in the oven.

This salad dresses up those simple roasted veggies with  sesame and coriander crisps and a creamy miso dressing. It’s a simple salad but very satisfying. Enjoy!

Roasted Squash Salad with Sesame Crisps and Creamy Miso Dressing

Serves 2

INGREDIENTS

FOR THE DRESSING

1/2 cup raw cashews

1 clove garlic

1 1/2 teaspoons rice vinegar

1 teaspoon honey

1 teaspoon toasted sesame oil

1 tablespoon white miso

juice from 1 lemon

1/2 cup water

salt to taste

FOR THE ROASTED SQUASH

1 delicata squash, seeded and cut into 1/2 inch slices

1 tablespoon olive oil

FOR THE CRISPS

1 egg white

1  teaspoon cornstarch

3 tablespoons toasted white sesame seeds

1 tablespoon coriander seeds

1 tablespoon sunflower seeds

pinch of salt

3 cups dark leafy greens such as baby kale or arugula

radish or cilantro sprouts

PROCEDURE

FOR THE DRESSING

Place the cashews in a small bowl and cover with boiling water. Let soak for at least 3 hours and up to overnight. Drain the nuts and transfer them to a blender. Add the garlic, rice vinegar, honey, sesame oil, miso, lemon juice and water and blend on high until completely smooth and creamy. Season with salt to taste.

FOR THE ROASTED SQUASH

Preheat the oven to 425 degrees. Line a baking sheet with parchment and set aside. Combine the squash and olive oil and a sprinkle of salt in a large bowl and toss to coat. Spread the squash evenly on the baking sheet and roast for 25-30 minutes, until tender when pierced with a knife and beginning to brown on the bottom.

FOR THE CRISPS

Line a second baking sheet with parchment. In a small bowl whisk the egg white until  light and frothy. Sprinkle the cornstarch evenly over the egg white and whisk again until no lumps remain. Set aside. In a separate bowl combine the sesame seeds, coriander, sunflower seeds, and salt. Add the egg white and cornstarch mixture to the seeds and stir to combine. Spread the mixture evenly on the prepared baking sheet and bake for 10 minutes, until golden brown and crisp. Remove from the oven and allow to cool completely before breaking into pieces.

Toss the greens and squash with some of the dressing. Serve topped with the crumbled sesame crisps and sprouts.