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RECIPE
17 INGREDIENTS 13 STEPS 45min

Kabocha Squash Salad

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.
Kabocha Squash Salad Recipe | SideChef
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.
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!
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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!
45min
Total Time
$4.53
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1
Small Kabocha Squash
to taste
1 bunch
1 handful
Curly Endive
4 slices
Prosciutto
1 Tbsp
Hazelnuts , toasted
1 Tbsp
Pumpkin Seeds
as needed
to taste
1/4 cup
Roquefort Blue Cheese
1 1/2 Tbsp
1 1/2 Tbsp
Extra-Virgin Olive Oil
1 1/2 Tbsp
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
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Nutrition Per Serving

VIEW ALL
CALORIES
571
FAT
33.1 g
PROTEIN
20.3 g
CARBS
61.1 g

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 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 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 8
Place the Roquefort Blue Cheese (1/4 cup) , Sour Cream (1 1/2 Tbsp) , Extra-Virgin Olive Oil (1 1/2 Tbsp) , Lemon Juice (1 1/2 Tbsp) , Salt (to taste) , and Ground Black Pepper (to taste) in a blender.
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 11
Drizzle in some olive oil, and squeeze a few drops of fresh Lemon Juice (to taste) 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 13
Place equal portions of the salad on top of the dressing then garnish with fresh shavings of Parmesan Cheese (to taste) .

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Nutrition Per Serving
Calories
571
% Daily Value*
Fat
33.1 g
42%
Saturated Fat
9.0 g
45%
Trans Fat
0.0 g
--
Cholesterol
52.0 mg
17%
Carbohydrates
61.1 g
22%
Fiber
12.2 g
44%
Sugars
11.5 g
--
Protein
20.3 g
41%
Sodium
1121.4 mg
49%
Vitamin D
--
--
Calcium
424.6 mg
33%
Iron
6.1 mg
34%
Potassium
1836.0 mg
39%
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