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Delicious Kabocha Salad Recipe (Cozy and Nourishing!)

Kabocha Salad

A cozy and nourishing delight, Kabocha Salad is a heartwarming dish that combines roasted kabocha squash, quinoa, and fresh vegetables for a vibrant and satisfying meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course: Salad, Side Dish
Cuisine: American, Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

For the Kabocha Salad
  • 1 medium kabocha squash
  • 1 cup cooked quinoa
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup red onion finely chopped
  • 1/4 cup feta cheese crumbled
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • Salt and pepper to taste
  • Fresh parsley

Equipment

  • Oven
  • Baking Sheet
  • Large Bowl
  • Small Bowl

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: Cut the kabocha squash in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast it in the oven for 30-40 minutes, or until it’s tender.
  3. Step 3: Once roasted, let the squash cool slightly. Then, scoop out the flesh and dice it into bite-sized pieces.
  4. Step 4: In a large bowl, combine the cooked quinoa, diced kabocha, cherry tomatoes, red onion, and feta cheese.
  5. Step 5: In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
  6. Step 6: Pour the dressing over the salad and toss gently to combine.
  7. Step 7: Garnish with fresh parsley before serving.

Notes

This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days.