Hot Kabocha Squash and Green Bean Salad
Kabocha squash is a popular ingredient in Japanese cuisine and is known for its sweet flavor and creamy texture.
This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Hot Kabocha Squash and Green Bean Salad
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the kabocha squash into small cubes and toss with olive oil, salt, and pepper. Roast for 20 minutes, or until tender.
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In the meantime, blanch the green beans in boiling water for 2-3 minutes, then transfer to an ice bath to cool.
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Thinly slice the red onion.
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In a small bowl, whisk together lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing.
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In a large mixing bowl, combine the roasted kabocha squash, blanched green beans, and sliced red onion. Drizzle the dressing over the salad and toss to coat.
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Let the salad rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 5g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
