Kabocha Squash Salad

This Kabocha Squash Salad is a delightful keto-friendly Japanese appetizer featuring roasted kabocha squash, fresh greens, and a savory sesame dressing. It's a perfect balance of flavors and textures, making it an appealing start to any meal.

Ingredients

• Kabocha squash - 300 grams
• Mixed salad greens (spinach, arugula) - 100 grams
• Cucumber - 1 small, sliced
• Radish - 2, thinly sliced
• Sesame oil - 1 tablespoon
• Soy sauce (or tamari for gluten-free) - 1 tablespoon
• Rice vinegar - 1 teaspoon
• Sesame seeds - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the kabocha squash in half, remove the seeds, and slice it into wedges (about 1-2 cm thick).
3. Place the squash wedges on a baking sheet lined with parchment paper, drizzle with a little sesame oil, and season with salt and pepper.
4. Roast the squash in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, turning halfway through.
5. While the squash is roasting, prepare the salad dressing by whisking together the remaining sesame oil, soy sauce, rice vinegar, and sesame seeds in a small bowl.
6. In a large bowl, combine the mixed salad greens, cucumber slices, and radish slices.
7. Once the kabocha is done roasting, let it cool slightly before adding it to the salad bowl.
8. Drizzle the dressing over the salad, toss gently to combine, and serve immediately.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Kabocha squash is rich in vitamins A and C, which support immune function and skin health.
• The healthy fats from sesame oil promote heart health and provide long-lasting energy.

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