Roasted Kabocha Salad recipe - ingredients, nutrition and when to eat it
This salad pairs golden-roasted kabocha with baby greens and nuts. The tender, gently sweet squash goes well with tangy balsamic and the nuts’ rich flavor.
This salad pairs golden-roasted kabocha with baby greens and nuts. The tender, gently sweet squash goes well with tangy balsamic and the nuts’ rich flavor. It’s a good fit for a light lunch or dinner.
Salads & light · 25 minutes to cook
Tips: If the kabocha is firm, microwave it for 1–2 minutes first to make it easier to cut.
Tips: Let it cool completely before adding it to the baby greens so they don’t wilt as quickly.
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Ingredients (1 serving)
- Kabocha squash — 120 g
- Baby greens — 1 handful
- Almonds — 1 Tbsp
- Balsamic vinegar — 1 Tbsp
- Olive oil — 1 tsp
- Salt — 0.3 g
- Ground black pepper — 0.1 g