Serves a Crowd
Roasted Kabocha Squash and Kale Salad
- Prep time 15 minutes
- Cook time 30 minutes
- Serves 4
Author Notes
I recently had kabocha squash at Che Fico in San Francisco and it quickly became one of my favorite things that I have I ever had. So just like every normal person, I went to the farmer's market the following weekend and grabbed all the ingredients to remake the dish and it came out great. Then I started playing around with kabocha squash because it is absolutely delicious. That's how this salad was made. I used very similar techniques to make it and just added in some of my favorite ingredients for a salad.
You may notice that the measurements are not the most accurate, and that's because I believe that when you cook, you should cook to your preference. So if you see anything on the ingredient list that you don't like, feel free to exclude it, and if you want to add something, do it! This recipe is just a base -- edit it however you like and make it to your preference. Happy cooking! —Shalom
Ingredients
- Salad
-
1
Kabocha Squash (medium sized)
-
2 bunches
Kale
-
1 packet
Cherry Tomatoes
-
1/2 cup
Kidney Beans
-
50 grams
Walnuts
-
60 grams
Parmesan
-
3 pinches
Kosher Salt
-
2 splashes
Oil
- Quick Honey and Olive Oil Dressing
-
1/2
Lemon
-
2 splashes
Olive Oil
-
1 dash
Honey
-
2 pinches
Black Pepper
Directions
- Preheat oven to 400°F.
- Make your dressing, mixing together the olive oil, honey, lemon juice and crack of black pepper.
- Cut your cherry tomatoes in half and season with a pinch of kosher salt.
- Cut the kabocha squash into small bite-sized cubes.
- Place cubed squash into a large bowl, add 2 splashes of oil and season with a couple pinches of salt and pepper.
- Lay squash onto baking dish lined with aluminum and place in oven for 30 minutes to roast, flipping halfway to get even browning.
- Wash, dry and strip kale from the stem. Tear it or cut it (I prefer ripping it apart, gives the salad a bit of a rustic feel).
- When the squash is a 3 minutes away from being completely done, add the walnuts to the baking tray and let them roast for the remainder of the time with the squash.
- Assemble the salad in a large bowl, adding the tomatoes, as much of the squash as you want (I suggest the whole thing), the kidney beans, then the walnuts,. Mix these ingredients together then crumble the parmesan on top.
- Pour honey olive oil dressing on top, toss one more time and you're ready to serve.
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