![author_avatar](https://www.sidechef.com/profile/54c74f7c5267dd0e507184e9.jpeg?d=96x96)
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!
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.
45MINS
Total Time
$4.64
Cost Per Serving
Ingredients
Servings
2
us / metric
![Kabocha Squash](/next/default-ingredient.de7daf67ae2b.png?d=96x96)
1
Small Kabocha Squash
![Curly Endive](/next/default-ingredient.de7daf67ae2b.png?d=96x96)
1 handful
Curly Endive
![Prosciutto](https://www.sidechef.com/ingredient/1e98e6c4-97e7-4913-9763-2c37ce3236b3.jpeg?d=96x96)
4 slices
Prosciutto
![Hazelnuts](https://www.sidechef.com/ingredient/a409b71a-cbca-44cf-9ff2-2130cd351d11.jpeg?d=96x96)
1 Tbsp
Hazelnuts, toasted
![Pumpkin Seeds](https://www.sidechef.com/ingredient/334ff27e-fe5a-424f-aa49-3adb34bd4d03.jpeg?d=96x96)
1 Tbsp
Pumpkin Seeds
![Roquefort Blue Cheese](https://www.sidechef.com/ingredient/4604b2b5-f267-4df2-9562-80f6a4d568ed.jpeg?d=96x96)
1/4 cup
Roquefort Blue Cheese
![Extra-Virgin Olive Oil](https://www.sidechef.com/ingredient/1cef6ed0-9749-4ed9-8bb3-5b0851daae5d.jpeg?d=96x96)
4 tsp
Extra-Virgin Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
578
Fat
33.1 g
Protein
20.6 g
Carbs
63.3 g