Macrobiotic Kabocha Squash Salad without Mayo

1. 1

   Cut the kabocha into bite-sized pieces.

2. 2

   Place in a pot filled with cold water and boil (or steam) until tender.

3. 3

   Drain and lightly mash while it's still warm (don't mash to a paste, there should be some lumps remaining).

4. 4

   Put the walnuts in a frying pan without oil.

5. 5

   Roast over low heat, taking care not to scorch them.

6. 6

   When crispy, remove from the frying pan and let cool.

7. 7

   Combine the ingredients in a separate bowl, and add to Step 1.

8. 8

   Roughly crush the walnuts from Step 2.

9. 9

   Add to Step 3, mix lightly and your salad is done.

* Per serving · 4 servings · Values may vary.

No additional tips available.