Kabocha Squash Salad Recipe
This is a really great recipe for something flavorful, easy, and nourishing.
Kabocha Squash Salad
Warming, nourishing, and even refreshing with the addition of cherry tomatoes and raspberries.
Ingredients
- 1 kabocha squash
- cilantro sauce
- cilantro leaves
- cherry tomatoes
- raspberries (optional)
- coconut or nonfat greek yogurt
- pumpkin seeds
- chili powder
- sea salt
Cilantro Sauce
- 1/2 cup olive oil
- 1/4 cup finely chopped cilantro (packed)
- 2 tbsp finely chopped onion
- 2 tbsp finely chopped peppers
- 1/4 tsp sea salt
Instructions
- Preheat the oven to 400 degrees. Puncture the squash a couple of times with a knife. Bake the squash whole for 20 minutes. Take it out and slice it in half. Then you can easily scoop out the seeds. Slice each piece in half again, and again, until you have fairly even slices of half moons.
- Place them flat and spread out on a baking dish. Add a very light coat of avocado oil to coat the squash. Bake for 20 minutes.
- Meanwhile make the cilantro sauce and heat up the pumpkin seeds. Heat a small pan on medium, and toast the seeds, stirring them until they turn brown. Then sprinkle plenty of chili powder on the seeds and cook them a few more seconds.
- Take the squash out. You can leave them as half moons or cut them into chunks.
- Put the squash in a serving bowl. Add a few dollops of yogurt. Sprinkle the warm pumpkin seeds all around. Drizzle the cilantro sauce. Top with fresh cherry tomatoes, sliced in half. Then place fresh cilantro leaves all over. Option to also add raspberries.
- While the squash is baking, make the cilantro drizzle.
- Very finely chop each ingredient. Place it in a bowl or jar, then pour in the olive oil and add the salt. Mix well with a little spoon or fork. You can add a little more oil, up to 3 tbsp, the idea is to make it easy to drizzle.
