Kabocha and Ricotta Salad recipe - ingredients, nutrition and when to eat it
A salad of steamed kabocha squash with creamy ricotta cheese and crunchy walnuts. Its gentle sweetness and fresh flavor make it perfect for an autumn lunch or…
A salad of steamed kabocha squash with creamy ricotta cheese and crunchy walnuts. Its gentle sweetness and fresh flavor make it perfect for an autumn lunch or light dinner.
Salads & light · 20 minutes to cook
Nutrition (per 289.5g serving): 366.7 kcal · protein 5.9g · carbohydrate 48.7g · fat 18.4g · sodium 228.4mg
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: Let the kabocha cool for about 5 minutes before adding it so the arugula doesn’t wilt from the heat.
Tips: Toast the walnuts in a dry pan over medium-low heat for 2–3 minutes to bring out their nutty aroma.
Tips: Adjust the dressing little by little rather than pouring it all in at once, keeping the mild flavor of the ricotta in mind.
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Ingredients (1 serving)
- Kabocha squash — 150 g
- Ricotta cheese — 5 Tbsp
- Arugula — 30 g
- Walnuts — 2 Tbsp
- Balsamic vinegar — 2 tsp
- Olive oil — 1 tsp
- Honey — 1 tsp
- Salt — 0.5 g