Nutrient-Rich & Sweet Kabocha Squash Salad
Easy Kabocha Squash Salad Recipe
Create a delicious and satisfying breakfast or snack with kabocha squash, a nutritional powerhouse packed with fiber, beta-carotene, and vitamin A. Low in calories, it’s also great for your diet! Enjoy this simple yet wholesome dish that’s perfect for any time of day.
Main Ingredients
- 200g Kabocha squash (net weight after removing skin and seeds)
- 2 Tbsp Sliced almonds
- 1 Tbsp Raisins
Dressing Ingredients
- 1 Tbsp Plain yogurt
- 1 Tbsp Mayonnaise
- 1 Tbsp Honey
- 1 Tbsp Plain yogurt
- 1 Tbsp Mayonnaise
- 1 Tbsp Honey
Cooking Instructions
Step 1
Wash the outside of the kabocha squash thoroughly. Cut it in half with a knife, then scoop out and discard the seeds and stringy pulp from the inside. (For this recipe, we’ll use about 1/4 of the squash, so you can cut one half in half again.)
Step 2
Chop the kabocha squash into manageable pieces that will cook evenly. Slicing them to about the thickness of two finger joints is ideal for even cooking.
Step 3
Place the cut kabocha pieces in a microwave-safe dish or bag. Microwave on high for approximately 13 minutes, or until tender when pierced with a fork. Once cooked, transfer the squash to a bowl and carefully peel off the skin.
Step 4
Mash the cooked kabocha squash with a spoon until smooth. In the bowl with the mashed squash, add the plain yogurt, mayonnaise, and honey. Mix well. Stir in the sliced almonds and raisins until evenly combined. (You can also add mashed sweet potato if you have some leftover from cooking.)
Step 5
Gently mix everything together until you achieve a smooth, creamy salad. It’s that easy!
Step 6
Serve the delicious kabocha squash salad on a plate. It’s wonderful on its own or served on toasted bread for a light sandwich. Enjoy this delightful and filling meal!
