Kabocha no Salad

Kabocha no Salad is a delightful Japanese side dish featuring tender kabocha squash tossed with fresh greens and a tangy sesame dressing. It's a low-carb option, making it a nutritious and flavorful addition to any meal.

Ingredients

• Kabocha squash - 200 grams
• Mixed salad greens (such as arugula and spinach) - 100 grams
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Soy sauce (low sodium) - 1 teaspoon
• Toasted sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat your oven to 200°C (400°F).
2. Cut the kabocha squash in half, scoop out the seeds, and slice into bite-sized wedges with the skin on.
3. Place the kabocha wedges on a baking tray lined with parchment paper, drizzle with a little sesame oil, and sprinkle with salt and pepper.
4. Roast the kabocha in the oven for about 20 minutes, or until tender and slightly caramelized.
5. While the kabocha is roasting, prepare the dressing by whisking together the remaining sesame oil, rice vinegar, soy sauce, and toasted sesame seeds in a small bowl.
6. Once the kabocha is done, let it cool slightly, then combine it with the mixed salad greens in a large bowl.
7. Drizzle the dressing over the salad, toss gently to combine, and serve immediately.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins A and C, supporting immune function and skin health.
• High in fiber, promoting digestive health and aiding in weight management.

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