Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, kabocha squash salad with dried fruit and nuts. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Kabocha Squash Salad with Dried Fruit and Nuts is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Kabocha Squash Salad with Dried Fruit and Nuts is something that I have loved my whole life. They’re nice and they look fantastic.
Not long after we moved (in the days when I could go there), I had a salad near the main market that was similar to this. I really enjoyed the mix of soft, comforting roasted squash and slightly salty feta. Some crisp greens, and a flavorful dressing brought it all together.
To begin with this recipe, we must first prepare a few components. You can have kabocha squash salad with dried fruit and nuts using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Kabocha Squash Salad with Dried Fruit and Nuts:
- Get 1/8 Kabocha squash
- Prepare 80 grams ❤ Unsweetened yogurt
- Make ready 2 tbsp ❤ Mayonnaise
- Get 15 grams ❤ Cranberries
- Make ready 15 grams ❤ Mango
- Take 15 grams ❤ Raisins
- Get 1 Nuts (Walnuts, pumpkin seeds, etc.)
- Make ready 1 Salt and coarsely ground black pepper (optional)
Pile the salad on plates, top with the avocado slices, and sprinkle with the maple pepitas. In a large bowl, toss the squash with the oil, cumin, coriander, fennel and ginger. Season generously with salt and pepper. Spread the squash wedges on the hot baking sheets in an even layer.
Instructions to make Kabocha Squash Salad with Dried Fruit and Nuts:
- Dried fruit will expand a little after absorbing liquid, so chop the larger pieces, like the mangoes. You can use any dried fruit of your choice.
- Preparation the night before: Add 1 tablespoon of mayonnaise to the yogurt. Add dried fruit of your choice, mix, and keep in the fridge.
- Next day: Cut the kabocha squash into 1-2 cm cubes, put them in a silicone steamer, and cover with a lid. Microwave for 3-4 minutes. If a bamboo skewer goes through the kabocha squash easily, it's ready.
- Combine the yogurt from Step 2 and kabocha squash from Step 3. Add nuts of your choice to taste, lightly mix together, and it's done.
- You can enjoy it as a dessert, salad, bread filling, or however you'd like to. This salad is also tasty without mayonnaise.
- If you would like to have it as a dessert, I recommend using 1 tablespoon of mayonnaise (or even none at all). If you would like to have it as a salad, I recommend using 2 tablespoons of mayonnaise, but adjust the amount to taste.
- I toasted an English muffin, spread it with cream cheese, and topped with this salad. It's sweet, sour, and made me feel happy in the morning.
Like autumn on a plate, this salad embodies the best of fall seasonal produce. Hearty roasted kabocha squash, tart dried cranberries, and springy fresh kale all combine for a filling salad that threatens to grab the spotlight for family dinner. Add the pine nuts, almonds, optional peanuts and one-half teaspoon salt. In this delicious and simple salad chock full of flavorful and nutritious ingredients, thin strips of kale are softened with a light lemony dressing and combined with a savory-sweet blend of roasted kabocha squash, farro, apples, walnuts, cranberries, olives, and capers to give it a depth of flavor. If you are not using the entire kabocha squash, make sure to remove the seeds and pith from cut kabocha before wrapping with plastic wrap.
So that is going to wrap this up for this exceptional food kabocha squash salad with dried fruit and nuts recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
