Yaki Kabocha Salad

Yaki Kabocha Salad is a delightful and nutritious Japanese BBQ dish featuring tender roasted kabocha squash, dressed with a zesty sesame vinaigrette. This vibrant salad is perfect as a side dish or a light main course, combining the sweetness of the squash with the umami of soy sauce and the nuttiness of sesame.

Ingredients

• Kabocha squash - 300 grams
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Mixed salad greens - 100 grams
• Cherry tomatoes - 100 grams, halved
• Cucumber - 1 small, sliced
• Sesame seeds - 1 tablespoon
• Soy sauce - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Honey - 1 teaspoon
• Sesame oil - 1 teaspoon

Steps

1. Preheat the grill or oven to 200°C (400°F).
2. Cut the kabocha squash in half, remove the seeds, and slice it into wedges (about 1.5 cm thick).
3. In a mixing bowl, toss the kabocha wedges with olive oil, salt, and black pepper until evenly coated.
4. Arrange the kabocha wedges on a grill or baking sheet and roast for 20-25 minutes, turning halfway through, until tender and slightly caramelized.
5. While the kabocha is roasting, prepare the salad dressing by whisking together soy sauce, rice vinegar, honey, and sesame oil in a small bowl.
6. In a large bowl, combine the mixed salad greens, cherry tomatoes, and cucumber slices.
7. Once the kabocha is done, let it cool slightly before adding it to the salad bowl.
8. Drizzle the dressing over the salad, sprinkle with sesame seeds, and toss gently to combine.
9. Serve immediately, garnished with extra sesame seeds if desired.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 35 g
• Fiber: 6 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C, supporting immune function and skin health.
• High in dietary fiber, promoting digestive health and satiety.

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