Kabocha Squash and Chestnut Salad recipe - ingredients, nutrition and when to eat it
A salad of roasted kabocha squash and chestnuts with a plain yogurt dressing. The squash's soft, sweet flavor pairs with the nutty chestnuts for a cozy dish…
A salad of roasted kabocha squash and chestnuts with a plain yogurt dressing. The squash's soft, sweet flavor pairs with the nutty chestnuts for a cozy dish that's nice as a light lunch side or a simple dinner.
Salads & light · 30 minutes to cook
Nutrition (per 203.6g serving): 220.3 kcal · protein 4g · carbohydrate 38.1g · fat 6.9g · sodium 17.8mg
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: Cut the kabocha into similar-sized pieces so it cooks evenly with the chestnuts.
Tips: Let the warm ingredients cool slightly before tossing with the yogurt, or it may become runny.
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Ingredients (1 serving)
- Kabocha squash — 120 g
- Chestnut — 3 pc
- Plain yogurt — 2 Tbsp
- Olive oil — 1 tsp
- Honey — 0.5 tsp
- Ground black pepper — 0.1 g