Egg and Dairy-free Tasty Kabocha Salad

Kabocha squash is a Japanese winter squash that is known for its sweet and nutty flavor. It is rich in vitamins A and C, as well as fiber.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Egg and Dairy-free Tasty Kabocha Salad

Cooking Method: Roasting Cuisine: International Courses: Lunch, Salad, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 10 min Total Time 50 mins

Servings: 4 Calories: 800

Best Season: Fall

Ingredients

Servings

• 500 gram Kabocha squash
• 2 cup Mixed salad greens
• 1 small Red onion
• 2 tablespoon Pumpkin seeds
• 2 tablespoon Olive oil
• 2 tablespoon Lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Maple syrup
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the kabocha squash into small cubes.
3. Toss the kabocha squash cubes with olive oil, salt, and black pepper.
4. Place the seasoned kabocha squash on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender.
5. In a large bowl, combine the mixed salad greens and thinly sliced red onion.
6. In a separate small bowl, whisk together the lemon juice, Dijon mustard, maple syrup, salt, and black pepper to make the dressing.
7. Once the kabocha squash is roasted, let it cool for 10 minutes.
8. Add the roasted kabocha squash and pumpkin seeds to the bowl with the mixed salad greens and red onion.
9. Drizzle the dressing over the salad and toss to combine.
10. Serve the egg and dairy-free tasty kabocha salad immediately.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 25g9%

Sugars 5g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.