Kabocha and Greek Yogurt Salad recipe - ingredients, nutrition and when to eat it
A salad of steamed kabocha squash with thick Greek yogurt, walnuts, and raisins. The squash’s gentle sweetness pairs with the yogurt’s freshness and the…
A salad of steamed kabocha squash with thick Greek yogurt, walnuts, and raisins. The squash’s gentle sweetness pairs with the yogurt’s freshness and the walnuts’ nutty crunch. It makes a nice side for a light lunch or simple dinner.
Salads & light · 20 minutes to cook
Nutrition (per 238.2g serving): 213.4 kcal · protein 5.2g · carbohydrate 34.7g · fat 7.9g · sodium 27mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Yogurt can thin out if mixed with hot kabocha, so let it cool completely before serving.
Tips: Leave the kabocha in large chunks rather than mashing it completely to keep its fluffy texture.
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Ingredients (1 serving)
- Kabocha squash — 180 g
- Greek yogurt — 3 Tbsp
- Walnuts — 1 Tbsp
- Raisins — 1 tsp
- Ground black pepper — 0.1 tsp