Seriously Delicious Kabocha Squash Salad
Kabocha squash is also known as Japanese pumpkin and has a sweet, nutty flavor.
This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Seriously Delicious Kabocha Squash Salad
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the kabocha squash into small cubes.
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Toss the kabocha squash cubes with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes or until tender.
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In a large bowl, combine the mixed greens, pomegranate seeds, toasted pumpkin seeds, and crumbled feta cheese.
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In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and black pepper to make the dressing.
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Add the roasted kabocha squash to the salad bowl. Drizzle the dressing over the salad and toss gently to combine.
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Let the salad rest for 10 minutes to allow the flavors to meld. Serve and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 5g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
