Roasted Kabocha and Kale Salad recipe - ingredients, nutrition and when to eat it
This salad combines sweet roasted kabocha squash with kale and nutty seeds. Its satisfying crunch makes it a great choice for an autumn lunch or light dinner.
Salads & light · 25 minutes to cook
Nutrition (per 243.3g serving): 225.4 kcal · protein 5.5g · carbohydrate 32.9g · fat 9.9g · sodium 378.4mg
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: If you slice the kabocha too thickly, it will take longer for the inside to cook.
Tips: Massage the kale briefly with your hands to soften the leaves.
Tips: Add the pumpkin seeds at the end to keep them crisp.
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Ingredients (1 serving)
- Kabocha squash — 150 g
- Kale — 60 g
- Pumpkin seeds — 1 Tbsp
- Olive oil — 1 tsp
- Balsamic vinegar — 2 tsp
- Honey — 1 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp