Author Notes
This salad is like fall in a plate. Hearty roasted Kabocha, sweet pomegranate seeds, and slightly wilted kale all combine for a filling salad. —Dominique Fry
Ingredients
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1
medium unpeeled kabocha squash (about 3-4 lb.), cut into 1/2-in.-thick wedges
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4 tablespoons
fresh pomegranate seeds
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1
medium red onion, diced
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1
bunch green curly kale
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4 tablespoons
extra-virgin olive oil, divided
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2 tablespoons
balsamic vinegar
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2-3 tablespoons
Grated Pecorino or Parmesan cheese
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Salt and pepper to taste
Directions
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Preheat oven to 375°F. Cut Kabocha in half. Remove seeds. Cut into 1-inch vertical slices. See pic for reference.
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Drizzle a bit of olive oil on a baking sheet. Place Kabocha slices, drizzle 2 tablespoon olive oil over it, sprinkle salt and pepper (aprox. 1/4 teaspoon of each). Toss it gently with hands to coat. Cover with foil. Bake at 375°F for 10 minutes. Remove foil; bake 15 more minutes or until pumpkin is tender and browned, turning once.
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While the Kabocha roasts, thoroughly rinse the kale in cold water, soaking if necessary to remove grit. Tear the kale into chunks. Give it a good spin or shake to remove excess water and place it in a large salad bowl. Reserve.
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Remove Kabocha from the oven. Let it cool off slightly. Peel the skin and cut into small cubes. Reserve.
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Heat the remaining olive oil (2 tbsp) in a small skillet over medium-high heat. Add the onion and cook until translucent. Season with some salt (1/2 tsp) and pepper. Remove from heat, add the balsamic vinegar, and poor over the kale in the salad bowl. Toss, and toss, and toss some more until kale is a fully coated and a bit wilted. Add the Kabocha cubes and pomegranate tossing it slightly.
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Finish by topping it with the Pecorino or Parmesan cheese. Serve it warm.
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