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SideChef
Recipes
American
Kabocha Squash Salad

16 INGREDIENTS • 13 STEPS • 45MINS

Kabocha Squash Salad

Recipe

4.6

7 ratings
Delicious and gluten-free recipe for a vivid, flavorful kale and kabocha salad. Massage the kale and roast the squash with roasted red pepper vinaigrette.
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Delicious and gluten-free recipe for a vivid, flavorful kale and kabocha salad. Massage the kale and roast the squash with roasted red pepper vinaigrette.
author_avatar
Chef Todd Losacco
I look at food as art. Cooking simply transforms basic ingredients into something eye catching. Food is edible art, its ability to touch several senses makes it much more than just art!

45MINS

Total Time

$4.64

Cost Per Serving

Ingredients

Servings
2
us / metric
Kabocha Squash
1
Small Kabocha Squash
Olive Oil
1 Tbsp
Olive Oil
Fresh Thyme
1 bunch
Fresh Thyme
Salt
to taste
Salt
Arugula
1 bunch
Arugula
Curly Endive
1 handful
Curly Endive
Prosciutto
4 slices
Prosciutto
Parmesan Cheese
to taste
Parmesan Cheese
Hazelnuts
1 Tbsp
Hazelnuts, toasted
Pumpkin Seeds
1 Tbsp
Pumpkin Seeds
Olive Oil
as needed
Olive Oil
Ground Black Pepper
to taste
Ground Black Pepper
Roquefort Blue Cheese
1/4 cup
Roquefort Blue Cheese
Sour Cream
1 1/2 Tbsp
Sour Cream
Extra-Virgin Olive Oil
1 1/2 Tbsp
Extra-Virgin Olive Oil
Lemon
1
Lemon, juiced
1 1/2 Tbsp juice per 2 servings, plus more to taste

Nutrition Per Serving

VIEW ALL
Calories
578
Fat
33.1 g
Protein
20.6 g
Carbs
63.3 g
Love This Recipe?
Add to plan
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Kabocha Squash Salad
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author_avatar
Chef Todd Losacco
I look at food as art. Cooking simply transforms basic ingredients into something eye catching. Food is edible art, its ability to touch several senses makes it much more than just art!

Cooking Instructions

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step 1
Preheat the oven to 375 degrees F (190 degrees C).
step 2
Peel the Kabocha Squash (1), remove the seeds and cut off both ends.
step 2 Peel the Kabocha Squash (1), remove the seeds and cut off both ends.
step 3
Cut the squash into 3 centimeter wedges.
step 3 Cut the squash into 3 centimeter wedges.
step 4
Place in a bowl with Olive Oil (1 Tbsp), Fresh Thyme (1 bunch), and a sprinkling of Salt (to taste). Toss to combine.
step 4 Place in a bowl with Olive Oil (1 Tbsp), Fresh Thyme (1 bunch), and a sprinkling of Salt (to taste). Toss to combine.
step 5
Place wedges on a baking sheet and set in the middle part of the oven to bake for about 20 to 25 minutes until the squash is cooked through but al dente. Set aside and keep warm.
step 5 Place wedges on a baking sheet and set in the middle part of the oven to bake for about 20 to 25 minutes until the squash is cooked through but al dente. Set aside and keep warm.
step 6
Heat a sauté pan over medium heat, and drizzle in a few drops of Olive Oil (as needed).
step 7
Place the slices of Prosciutto (4 slices) on the pan and press each with using a paper towel or cloth napkin. Cook for 1 to 2 minutes on each side until crispy. Remove to a plate and set aside.
step 7 Place the slices of Prosciutto (4 slices) on the pan and press each with using a paper towel or cloth napkin. Cook for 1 to 2 minutes on each side until crispy. Remove to a plate and set aside.
step 8
Place the Roquefort Blue Cheese (1/4 cup), Sour Cream (1 1/2 Tbsp), Extra-Virgin Olive Oil (1 1/2 Tbsp), @juice from Lemon (1), Salt (to taste), and Ground Black Pepper (to taste) in a blender.
step 8 Place the Roquefort Blue Cheese (1/4 cup), Sour Cream (1 1/2 Tbsp), Extra-Virgin Olive Oil (1 1/2 Tbsp), @juice from Lemon (1), Salt (to taste), and Ground Black Pepper (to taste) in a blender.
step 9
Puree until smooth.
step 9 Puree until smooth.
step 10
Lightly crush the Hazelnuts (1 Tbsp) and place them in a large mixing bowl with the Arugula (1 bunch), Curly Endive (1 handful), Pumpkin Seeds (1 Tbsp), and warm squash wedges.
step 10 Lightly crush the Hazelnuts (1 Tbsp) and place them in a large mixing bowl with the Arugula (1 bunch), Curly Endive (1 handful), Pumpkin Seeds (1 Tbsp), and warm squash wedges.
step 11
Drizzle in some olive oil, and squeeze a few drops of fresh Lemon Juice over the salad. Season with Salt (to taste) and Ground Black Pepper (to taste) and toss gently to combine.
step 11 Drizzle in some olive oil, and squeeze a few drops of fresh Lemon Juice over the salad. Season with Salt (to taste) and Ground Black Pepper (to taste) and toss gently to combine.
step 12
Spoon some of the dressing onto the middle of 2 plates.
step 12 Spoon some of the dressing onto the middle of 2 plates.
step 13
Place equal portions of the salad on top of the dressing then garnish with fresh shavings of Parmesan Cheese (to taste).
step 13 Place equal portions of the salad on top of the dressing then garnish with fresh shavings of Parmesan Cheese (to taste).

Tags

American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Pumpkin
Salad
Side Dish
Vegetables
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