Kale and Sunshine Kabocha Squash Salad
You will love this colorful delicious salad showcasing buttery sweet sunshine kabocha squash and vitamin-rich kale. Dressing is Roasted Red Pepper Vinaigrette.
Servings: 6 to 8 servings.
Ingredients
- 1 Kabocha squash, cut in ½-inch cubes (3 to 4 pounds)
- 1 tablespoon olive oil
- 1 tablespoon honey
- ⅓ cup Roasted Red Pepper Vinaigrette
- ½ teaspoon sea salt
- Freshly ground black pepper
- 8 ounces Lacinato kale, washed, stems removed and discarded (see note)
- ⅓ cup Roasted Red Pepper Vinaigrette
- ¼ teaspoon sea salt
- ⅓ cup tamari roasted pumpkin seeds
- 2 tablespoons hemp hearts
Instructions
- Preheat the oven to 400°F. Cut the unpeeled squash into small (½-inch) cubes. Toss the squash in a bowl with the olive oil, honey, roasted red pepper vinaigrette, salt, and pepper. Spread on a large rimmed baking sheet, in a single layer. Roast 35-45 minutes, until the squash is tender and golden on the edges. Set aside. (You will use 3 cups of the roasted squash, save the rest for something else.)
- Roughly chop the kale leaves into pieces about 1 ½- to 2-inch square. Toss in a bowl with the roasted red pepper vinaigrette and salt, and then, using your fingers, massage the kale for a minute or so. Toss in 3 cups of the roasted squash and most of the pumpkin seeds and hemp hearts. Serve sprinkled with the rest of the pumpkin seeds and hemp hearts. Be sure to offer extra roasted red pepper vinaigrette at the table.
Notes
I used Lacinato kale, but any variety of kale is fine in this salad. If you want, use a pre-washed and pre-cut mixture of kale.