Roasted Kabocha cubes turn a simple kale salad into a hearty meal. A sweet and tangy maple dressing ties it all together.
Prep: 15 minutes | Cook: 25 minutes | Serves: 4
Ingredients
- 1/2 Kabocha squash, seeded and cut into 3/4 inch cubes
- 2 tablespoons olive oil
- 1 bunch kale, stems removed and leaves chopped
- 1/3 cup crumbled feta or goat cheese
- 1/4 cup toasted pumpkin seeds
- 1/4 cup dried cranberries
- Dressing: 3 tablespoons olive oil, 1 tablespoon maple syrup, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, pinch of salt
Instructions
- Heat the oven to 425°F. Toss the Kabocha with olive oil and salt and roast 20 to 25 minutes until golden.
- Whisk the dressing ingredients together.
- Place the kale in a large bowl, add half the dressing, and massage with your hands for 1 minute until the leaves soften.
- Add the warm Kabocha, feta, pumpkin seeds and cranberries.
- Drizzle with the remaining dressing and toss gently. Serve right away.
Farm Tip
Roast a full sheet pan of Kabocha cubes on Sunday. They keep 4 days in the refrigerator for quick salads and grain bowls all week.
Order Your Kabocha from Kabocha Squash Farms. Every recipe here starts with Kabocha grown in the rich black dirt of Pine Island, New York. Call (845) 772-1528 or send us an inquiry for retail or wholesale orders. We truck orders anywhere, or you can pick up at the farm.
