Kabocha Squash Salad Recipe

Name: Kabocha Squash Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1 tablespoon plus a pinch of salt; 1/4 unpeeled kabocha squash, seeded and cut into 1/2-inch cubes (about 1 1/2 cups); 1 head romaine lettuce, torn into bite-size pieces; 4 ounces baby arugula, washed and patted dry; 1/4 cup roasted, shelled pumpkin seeds; 1 teaspoon olive oil; 6 scallions, thinly sliced; 1/4 cup sherry vinaigrette (recipe follows); 1/2 cup sherry vinegar; 1 tablespoon dijon mustard; 1 teaspoon salt; 1 cup olive oil; (makes 2 cups)

Servings: persons

1 cup sugar
1 tablespoon plus a pinch of salt
1/4 unpeeled kabocha squash, seeded and cut into 1/2-inch cubes (about 1 1/2 cups)
1 head romaine lettuce, torn into bite-size pieces
4 ounces baby arugula, washed and patted dry
1/4 cup roasted, shelled pumpkin seeds
1 teaspoon olive oil
6 scallions, thinly sliced
1/4 cup sherry vinaigrette (recipe follows)
1/2 cup sherry vinegar
1 tablespoon dijon mustard
1 teaspoon salt
1 cup olive oil
(makes 2 cups)

1
Fill a medium saucepan with 3 cups water and bring to a boil.
2
Stir in the sugar and salt to dissolve.
3
Add the squash and cook until tender but not falling apart, about 5 minutes.
4
Strain the squash and place in the refrigerator to cool completely.
5
Combine the squash, romaine, arugula, pumpkin seeds, olive oil, and scallions in a large mixing bowl.
6
Dress with the vinaigrette and toss gently so as not to break up the squash.
7
Combine the vinegar, mustard, and salt in a blender.
8
Blend on low speed while slowly drizzling in the olive oil.

773

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup sugar, 1 tablespoon plus a pinch of salt, 1/4 unpeeled kabocha squash, seeded and cut into 1/2-inch cubes (about 1 1/2 cups), 1 head romaine lettuce, torn into bite-size pieces, and more.

Yes, Kabocha Squash Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kabocha Squash Salad

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