Roasted Kabocha Salad with Balsamic Dressing
Servings: 4
Ingredients
Salad
- 4 cups kabocha pumpkin, peeled, seeded and cut into 1 inch chunks
- 1 cup red bell pepper, sliced
- 1 cup leek, sliced thin
- 2 tsp garlic, minced
- 1 tbsp olive oil
- 1 tsp cumin
- ¼ tsp salt
- 1 dash cayenne
- 1 15 oz can beans, cannellini or great northern, low-sodium or salt-free, rinsed and drained
- 1 tbsp sesame seeds, toasted
- ¼ cup cilantro or parsley, chopped
- 12 cups mesclun greens
Dressing
- 3 tbsp olive oil
- 3 tbsp vinegar, white balsamic
- 1 tbsp soy sauce, low sodium
- 1 tbsp honey, Hawaiian lehua or macadamia nut
- ½ lime, juice
Instructions
- Toss together the kabocha, bell pepper, leek, garlic, olive oil, cumin, salt and cayenne until well mixed.
- Place in a 9"x13" pan and bake at 350°F for 30 minutes or until the kabocha is cooked through.
- Cool slightly, then add in the beans, sesame seeds and cilantro.
- Combine dressing ingredients in a jar and shake well. Adjust flavors to taste.
- Pour 1/2 over the pumpkin mixture and serve on bed of mesclun greens with extra dressing on the side.
Notes
Substitutions: Butternut squash can be substituted for kabocha pumpkin. Any white beans can be used, such as navy or garbanzo beans. Agave nectar can be used in place of honey.
Nutrition Facts
Roasted Kabocha Salad with Balsamic Dressing
Serving Size
14 oz
Amount per Serving
Calories
328
% Daily Value*
Fat
16
g
25
%
Saturated Fat
2
g
13
%
Cholesterol
0
mg
0
%
Sodium
328
mg
14
%
Potassium
1248
mg
36
%
Carbohydrates
38
g
13
%
Fiber
10
g
42
%
Protein
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.