Season salmon lightly with salt and pepper. Roast at 350°F approximately 12 minutes, until just cooked through. Cool, chill and flake. Cook soba noodles, drain, cool and chill. Toss squash with sesame oil. Roast at 375°F for 5 minutes until cooked through. Cool and chill. Blanch cauliflower florets until tender. Drain, cool and chill.
To make Kimchi Vinaigrette: Puree all ingredients in blender until smooth.
To Assemble: Divide spinach amongst large serving bowls. Arrange soba noodles, salmon and vegetables on top. Drizzle each with Kimchi Vinaigrette. Sprinkle with sesame seeds.
Recipe by Chef Erica Holland-Toll, The Stanford Flavor Lab, Stanford University