4.36 111 Published Oct 09, 2021, Updated Jan 16, 2022 The colors and flavors make it lovely for fall. And if your tastebuds are anything like mine, you’re going to LOVE it. Most salads I post here are meal-sized salads, but this one is a bit on the lighter side. You could certainly add some beans or a whole grain to this salad to make it a full meal or pair it with a cup of soup or top it with some protein. If you did smaller portions, it would be great as a starter salad too.
What is Kabocha Squash?
Often called a Japanese Pumpkin, kabocha squash is the sweetest winter squash variety that I’ve found, even sweeter than my other favorite, butternut squash. The texture is smooth and creamy but hearty enough to roast — basically a cross between a sweet potato and a pumpkin. The best part is that the skin is completely edible (aka tender after baking!) so you don’t have to peel it before or after roasting. When looking for kabocha squash, pick one that feels heavy for its size, is firm and without bruises. The squash is shaped like a flatter pumpkin and is usually green with light stripes or spots.
Here’s What You Need
baby kale – you can absolutely use regular kale but baby kale is more mild, tender and perfect for the base of this salad. It’s packed with vitamins A, K and C as well as manganese, calcium and potassium. Any leafy green will also work here! kabocha squash – no need to peel this squash before cooking! After roasting, the squash is caramelized, slightly sweet and the perfect addition to this salad. If you can’t find kabocha squash, you can also use roasted butternut squash, acorn squash, buttercup squash or even roasted sweet potatoes. olive oil – for roasting the squash. dried cranberries – use unsweetened or fruit sweetened dried cranberries if possible. They’ll still add a hint of sweetness to this salad! If you don’t have dried cranberries on hand feel free to swap it with any dried fruit! I could also see fresh apples or fresh figs being a nice addition! pumpkin spiced pepitas – I highly recommend making these pumpkin spiced pepitas (they’re SO good!), but normal roasted pumpkin seeds or raw pepitas work as well. feta – feta adds a slightly salty and creamy texture to the salad. If you want a vegan or dairy-free salad you can omit or use a dairy-free cheese!
ACV Dressing
I’m obsessed with this dressing! There’s a hint of cinnamon which pairs perfectly with this salad. Here’s what you need for the dressing:
apple cider vinegar – this is the star of the show here. When shopping for ACV, look for a brand that’s unpasteurized with “the mother” included. This is where all the nutrients are. I personally recommend Bragg’s apple cider vinegar. It’s organic, raw and the best of the best.fresh orange juice – use freshly squeeze orange juice for the best flavor but if you’re in a pinch, store-bought orange juice works too. olive oil – the neutral flavor of olive oil helps to balance the tartness of the apple cider vinegar and gives the dressing some healthy fat.Dijon mustard – adds a little zest to the dressing and also acts as an emulsifier.garlic – fresh garlic adds a ton of yummy garlic flavor and aroma to the dressing.cinnamon – the secret ingredient that makes this dressing extra “fall” flavored. sea salt and pepper – to taste and bring all of the flavors of the salad together.
How to Meal Prep this Fall Salad
This salad can easily be meal prepped. Here’s what I would do:
More Kabocha Squash Recipes
Cinnamon Maple Roasted Kabocha SquashRoasted Kabocha Squash Bites
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