We’ve started our week off with a beautiful Roasted Kabocha Squash Salad made with Organic Girl Mache Blend, pomegranate seeds, Austrian pumpkin seeds and our homemade Pear and Thyme Dressing. I absolutely love the versatility of kabocha with its slightly sweet and earthy flavor. I typically roast it in the oven and then add to my fall soups or salads. I also use it as a base for my fall pudding or as a simple snack, straight out of the oven and served with hummus, pesto or any nut butter. So delicious!
Benefits of Kabocha
- An excellent source of beta-carotene.
- High in fiber – the skins can also be eaten. (Of course, make sure your squash is organic)
- Kabocha is lower in calories than butternut squash yet offers the same sweetness.
Organic Girl Mache Blend is a classic French blend of mâche rosettes, baby red chard, baby green chard and tango. This blend is light and slightly sweet with a delicate texture. It’s lovely for any salad but especially tasty in our Roasted Kabocha Salad.
- 1 package Organic Girl mache blend
- 1/2 - large kabocha squash sliced
- 1 ripe Bosc pear
- 1 cup pomegranate arils
- 1/4 cup raw Austrian pumpkin seeds
- 1-2 Bosc pears, chopped (no need to remove skin if using a high-speed blender)
- 1/4 cup coconut water
- 1 teaspoon coconut nectar
- 2 teaspoons fresh thyme
- 2 tablespoons lemon juice
- 1/2 teaspoon Dijon mustard
- 2 tablespoons 7 Sources oil
- pinch of Himalayan sea salt
- fresh cracked pepper to taste
- Wash, dry and prep kabocha.
- Cut kabocha in half.
- Note: Be cautious when cutting open a kabocha squash (or any winter squash). Use a sturdy work surface and a large solid knife.
- Scoop out seeds and stringy fiber.
- Slice half of your squash into 1/2" - 1" thick slices.
- Lightly brush extra-virgin olive oil on both sides of each slice. Lay in a single layer on a parchment lined baking sheet.
- Bake at 375 degrees F for about 35 minutes. Test with a fork, making sure they are tender.
- Add chopped pear, coconut water, coconut nectar, fresh thyme, lemon juice, Dijon mustard, sea salt and pepper into a high-speed blender. Blend to liquid. While your blender is running (on low) begin to drizzle 2 tablespoons of your favorite oil into the dressing. Keep running until dressing is smooth. Note: I used 7 Sources oil by Flora, however, extra-virgin olive oil will work as well.
- Using a large plate, lay out your mache blend and begin layering roasted kabocha slices, pomegranate arils and sliced pear. Sprinkle with Austrian pumpkin seeds before serving. Drizzle with dressing and ENJOY!
- vegan, gluten-free, dairy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.