Kabocha Salad Recipe

As a millennial navigating the world of flavors, I’ve stumbled upon a culinary gem that promises to elevate my weekday meal game: a vibrant kabocha squash salad that’s as delightful to make as it is to eat. This dish brings together the nutty warmth of roasted squash, the tangy kick of a unique dressing, and a symphony of textures with toasted almonds and a sprinkle of cranberries. Grab your squash and let’s dive into this flavor-packed journey!

I love preparing bright and beautiful dishes; this Kabocha Salad is a delightful blend of flavors and textures. Its creamy richness, thanks to mayonnaise, is perfectly balanced by the almost overpowering tang of rice vinegar.

Together with roasted kabocha squash, it’s nutritious and totally satisfying. The addition of cranberries and almonds gives it the most delightful crunch.

Kabocha Salad Recipe Ingredients

• Kabocha Squash: Rich in fiber and beta-carotene, offering a sweet, nutty flavor.
• Olive Oil: Heart-healthy fat that enhances flavor and texture.
• Mayonnaise: Adds creaminess and richness, providing a savory base.
• Rice Vinegar: Offers a light, tangy acidity for balance.
• Honey: Natural sweetness that balances the savory elements.
• Dried Cranberries: Adds sweetness and chewy texture, rich in antioxidants.
• Sliced Almonds: Provides crunch and healthy fats, with nutty undertones.

Kabocha Salad Recipe Ingredient Quantities

• 1 small kabocha squash (about 2 lbs)
• 2 tablespoons olive oil
• Salt, to taste
• 1/4 cup mayonnaise
• 1 tablespoon rice vinegar
• 1 teaspoon soy sauce
• 1 teaspoon honey
• 1/4 teaspoon black pepper
• 1/4 cup sliced almonds
• 2 tablespoons dried cranberries
• 1/4 cup finely chopped green onions
• 1/4 cup thinly sliced red onion
• 2 hard-boiled eggs, chopped

How to Make this Kabocha Salad Recipe

1. Your oven must be preheated to 400°F (200°C). A baking sheet must be lined with parchment paper.

2. Slice the kabocha squash in half and scoop out the seeds. Cut the squash into wedges that are 1 inch thick. For truly perfect wedges, cut the squash with the grain; the grain runs from where the stem attaches down to the bottom of the squash.

3. Mix the squash pieces with olive oil and a pinch of salt, then spread them in a single layer on the baking sheet that has been prepared.

4. Kabocha squash should be roasted for about 25-30 minutes, or until it is tender and just beginning to caramelize. Allow the squash to cool slightly, then remove the skin and cut it into pieces that are bite-sized.

5. In a big mixing bowl, mix together
− mayonnaise,
− rice vinegar,
− soy sauce,
− honey,
− black pepper.

Whisk them until smooth and you have the dressing.

6. Add the dressing to a bowl with the roasted kabocha squash pieces, and gently toss to coat the squash evenly with the dressing.

7. Preheat a shallow pan over a medium flame. When the pan is hot, add the sliced almonds to it. Shake the pan rapidly so the nuts don’t burn. Also, since the nuts are being toasted in a dry pan (that’s how you get them to toast), you might want to turn the heat down a little to keep the almonds from burning. You want them toasted, of course, but not too toasted.

8. In the kabocha mixture, incorporate the toasted almonds, dried cranberries, green onions, and red onion.

9. With a gentle folding motion, combine the chopped hard-boiled eggs with the other ingredients.

10. The kabocha salad can be dished up either slightly warm or chilled and may be garnished, if desired, with a little more green onion and/or some slivered almonds.

Kabocha Salad Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Sharp knife
5. Spoon (for scooping seeds)
6. Cutting board
7. Mixing bowl
8. Whisk
9. Measuring spoons
10. Measuring cups
11. Shallow pan
12. Spatula or tongs (for tossing)
13. Serving bowl

FAQ

• Can I use another type of squash instead of kabocha?If necessary, you can use butternut squash or acorn squash instead of kabocha; however, the taste and consistency may vary somewhat.
• Is it possible to make the salad ahead of time?Absolutely, you can make the salad a day ahead. Keep it in the fridge and then add the sliced almonds and cranberries right before serving. It ensures their texture is maintained all the way to the plate.
• Can I omit the mayonnaise?To create a version free of mayonnaise, try using Greek yogurt for a similar consistency with added zing, or a vinaigrette dressing.
• What can I use as a nut substitute for the sliced almonds?Seeds from sunflowers or pumpkins are a fantastic nut-free substitute and deliver a delightful crunch.
• How do I prepare the kabocha squash?Remove the seeds and cut the squash into pieces small enough to be done in one bite before you roast it.
• Can I add extra vegetables to the salad?Of course! You can add even more roasted vegetables, like sweet potatoes or carrots, for additional texture and flavor.
• Is there a way to make this dish vegan?Substitute a plant-based product for mayonnaise, replace honey with syrup from the sugar maple tree, and leave out the eggs for a vegan version.

Kabocha Salad Recipe Substitutions and Variations

Mayonnaise: Substitute with Greek yogurt for a lower-fat, tangier option.
Rice vinegar. If you need a substitute, use apple cider vinegar.
Tamari serves as a good gluten-free substitute for soy sauce.
Almonds, sliced: For an equally nutty flavor, use chopped walnuts or pecans.
Cranberries, dried: If you can’t get hold of cranberries, use dried cherries or raisins.

Pro Tips

1. To ensure even roasting and prevent sticking, toss the kabocha squash wedges in olive oil and salt directly on the lined baking sheet, using your hands to coat thoroughly.

2. For a deeper flavor in the dressing, consider using toasted sesame oil instead of olive oil. A dash of this oil can enhance the nutty undertones of the kabocha squash.

3. Toast the sliced almonds in bulk and store leftovers in an airtight container; they add a delightful crunch and can be used in other salads or as a snack.

4. To enhance the sweetness and acidity balance, add a splash of freshly squeezed lemon juice to the dressing right before mixing it with the squash. This will brighten the overall taste.

5. For a richer and creamier dressing, substitute regular mayonnaise with Japanese mayonnaise like Kewpie, which has a slightly sweeter and more umami-rich flavor profile.