Roasted Kabocha and Spinach Salad recipe - ingredients, nutrition and when to eat it
This salad pairs golden roasted kabocha with spinach and nuts. The kabocha’s gentle sweetness, the freshness of the spinach, and the nuts’ rich crunch go well…
This salad pairs golden roasted kabocha with spinach and nuts. The kabocha’s gentle sweetness, the freshness of the spinach, and the nuts’ rich crunch go well together. It’s a lovely side for a light lunch or dinner.
Salads & light · 25 minutes to cook
Nutrition (per 189.9g serving): 196.1 kcal · protein 4.7g · carbohydrate 20.2g · fat 12.5g · sodium 114.8mg
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: Arrange the kabocha pieces in a single layer in the pan so they roast evenly.
Tips: Dry the spinach well so the dressing doesn’t get watery.
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Ingredients (1 serving)
- Kabocha squash — 120 g
- Spinach — 50 g
- Walnuts — 10 g
- Olive oil — 1 tsp
- Balsamic vinegar — 1 tsp
- Salt — 0.3 g
- Ground black pepper — 0.1 g