Really Nutritious Kabocha Squash Salad

Kabocha squash is rich in beta-carotene, which is converted into vitamin A in the body and helps promote healthy vision.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Really Nutritious Kabocha Squash Salad

Cooking Method: Mixing, Roasting Cuisine: International Courses: Lunch, Salad, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 10 min Total Time 45 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 2 cup Kabocha Squash
• 2 cup Mixed Greens
• 2 tablespoon Pomegranate Seeds
• 2 tablespoon Toasted Pumpkin Seeds
• 1 small Red Onion
• 2 tablespoon Olive Oil
• 2 tablespoon Lemon Juice
• 1 tablespoon Maple Syrup
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Preheat the oven to 400°F (200°C). Cut the kabocha squash into small cubes and place them on a baking sheet. Drizzle with olive oil, salt, and black pepper. Roast for 20 minutes or until tender.
2. In a large bowl, combine the mixed greens, pomegranate seeds, toasted pumpkin seeds, and thinly sliced red onion.
3. In a small bowl, whisk together the lemon juice, maple syrup, olive oil, salt, and black pepper to make the dressing.
4. Add the roasted kabocha squash to the salad bowl and drizzle with the dressing. Toss gently to combine.
5. Let the salad rest for 10 minutes to allow the flavors to meld together.
6. Serve and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 20g7%

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.