Roasted Kabocha Squash and Goat Cheese Salad recipe - ingredients, nutrition and when to eat it
A salad of roasted kabocha squash with baby greens, goat cheese, and nuts. The squash’s mellow sweetness pairs with the cheese’s fresh flavor and the nuts’…
A salad of roasted kabocha squash with baby greens, goat cheese, and nuts. The squash’s mellow sweetness pairs with the cheese’s fresh flavor and the nuts’ savory crunch. It’s a light choice for an autumn lunch.
Western · 30 minutes to cook
Tips: Cut the kabocha into similar-sized pieces so it cooks evenly.
Tips: Add the cheese while the squash is hot, and it will soften slightly.
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Ingredients (1 serving)
- Kabocha Squash — 120 g
- Baby Greens — 1 handful
- Goat Cheese — 25 g
- Walnuts — 1 Tbsp
- Olive Oil — 1 tsp
- Balsamic Vinegar — 1 tsp
- Honey — 0.5 tsp
- Ground black pepper — 0.1 tsp