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Delicious Kabocha Salad Recipe (A Cozy Fall Delight)

Kabocha Salad

A vibrant and nutritious salad featuring roasted kabocha squash, quinoa, and fresh vegetables, perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Kabocha Salad
  • 1 small kabocha squash cut into wedges
  • 2 tbsp olive oil
  • 1 cup cooked quinoa
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup red onion finely chopped
  • 1/4 cup feta cheese crumbled
  • 1/4 cup fresh parsley chopped
  • 2 tbsp lemon juice
  • 1 tbsp balsamic vinegar

Equipment

  • Baking Sheet
  • Large Bowl
  • Small Bowl

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C) and get ready for some delicious roasting.
  2. Step 2: Cut the kabocha squash in half and remove the seeds. Then, slice it into wedges and place them on a baking sheet.
  3. Step 3: Drizzle the squash with olive oil and season with salt and pepper. Toss to coat evenly.
  4. Step 4: Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized. Remove from the oven and allow to cool.
  5. Step 5: In a large bowl, combine the cooked quinoa, cherry tomatoes, red onion, feta cheese, and parsley.
  6. Step 6: Once the kabocha has cooled, add it to the bowl with the other ingredients.
  7. Step 7: In a small bowl, whisk together the lemon juice and balsamic vinegar. Drizzle over the salad and toss gently to combine.
  8. Step 8: Serve immediately or refrigerate for up to an hour before enjoying!

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Keep the dressing separate if you're planning to store it longer.