Roasted Kabocha Salad with Balsamic Dressing
- READY IN -
- SERVINGS 4
- SERVING SIZE 14 oz
Ingredients
- 4 cups kabocha pumpkin, peeled, seeded and cut into 1 inch chunks
- 1 cup red bell pepper, sliced
- 1 cup leek, sliced thin
- 2 tsp garlic, minced
- 1 Tbsp olive oil
- 1 tsp cumin
- 1/4 tsp salt
- dash of cayenne
- 1 15 oz can of beans, cannellini or great northern, low-sodium or salt-free, rinsed and drained
- 1 Tbsp sesame seeds, toasted
- 1/4 cup cilantro or parsley, chopped
- 12 cups mesclun greens
Dressing:
- 3 Tbsp olive oil
- 3 Tbsp vinegar, white balsamic
- 1 Tbsp soy sauce, low sodium
- 1 Tbsp honey, Hawaiian lehua or macadamia nut
- 1/2 lime, juice
Directions
- Toss together the kabocha, bell pepper, leek, garlic, olive oil, cumin, salt and cayenne until well mixed.
- Place in a 9"x13" pan and bake at 350°F for 30 minutes or until the kabocha is cooked through.
- Cool slightly, then add in the beans, sesame seeds and cilantro.
- Combine dressing ingredients in a jar and shake well. Adjust flavors to taste.
- Pour 1/2 over the pumpkin mixture and serve on bed of mesclun greens with extra dressing on the side.
Notes
Substitutions:
- Butternut squash can be substituted for kabocha pumpkin
- Any white beans can be used, such as navy or garbanzo beans
- Agave nectar can be used in place of honey