Warm Salad with Whole Kabocha Squash
Kabocha squash is a Japanese variety of winter squash that has a sweet, nutty flavor and a vibrant orange color.
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.
Warm Salad with Whole Kabocha Squash
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the Kabocha squash in half, remove the seeds, and cut into wedges.
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Place the squash wedges on a baking sheet, drizzle with olive oil, and sprinkle with salt and black pepper. Roast in the oven for 25-30 minutes, or until the squash is tender.
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While the squash is roasting, heat a sauté pan over medium heat. Add the pecans and toast for 3-4 minutes, stirring frequently, until fragrant. Remove from the pan and set aside.
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In the same sauté pan, add the red onion and cook for 5 minutes, until softened.
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In a large bowl, combine the baby spinach, roasted squash, sautéed red onion, pomegranate seeds, feta cheese, and toasted pecans.
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In a small bowl, whisk together the olive oil and balsamic vinegar to make the dressing. Drizzle the dressing over the salad and toss to combine.
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Let the salad rest for 5 minutes to allow the flavors to meld together. Serve warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 10g
- 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.
