Roasted Red Kuri Squash Salad
User Reviews
5.0
33 reviews
Excellent
Roasted Red Kuri Squash Salad
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This Roasted Red Kuri Squash Salad is full of feta, chopped pecans, and pomegranate seeds and has a homemade Balsamic Maple Mustard Dressing.
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Ingredients
- 1 red kuri squash onion squash or hokkaido squash
- 2 tablespoons extra virgin olive oil
- 2 tablespoons maple syrup
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
For the salad:
- 6 ounces lettuce mixed leaves
- ½ cup feta cheese crumbled or vegan feta
- ½ cup pomegranate seeds
- ¼ cup pecans
- ¼ cup pumpkin seeds
For the dressing:
- 3 tablespoons extra virgin olive oil
- 1 ½ tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- pinch of salt and pepper
Instructions
- Preheat the oven to 400° F (200°C). Line a rimmed baking sheet with baking parchment paper.
- Wash the outside of the squash well. Using a sharp knife, carefully cut the red kuri squash in half and scoop out and discard the seeds.
- Place the half squash on the cutting board with the cut side down (so it doesn’t roll) and cut in half again, then slice into ¾”-inch slices.
- Mix the maple syrup and olive oil in a large bowl, then add the squash and use your hands to coat the slices well. Place the red kuri squash slices onto the prepared baking sheet in a single layer and season with the salt and pepper.
- Place into the oven and roast for 15 minutes, then flip each piece over and roast for a further 10-15 minutes or until golden brown.
- Meanwhile, for the dressing, whisk the ingredients together in a small bowl. Taste and adjust seasonings as desired. Set aside.
- To serve, pile the plates or a serving dish with the lettuce and top with the roasted squash. Sprinkle with the crumbled feta, pomegranate seeds, pumpkin seeds and pecans. Drizzle with dressing.
Notes
- Make sure you cut the squash with a sharp knife as the squash is thick and can be hard to slice. A sharp knife is safer than a dull knife.
- The squash on the salad can be served hot or cold depending on if you enjoy the warm squash and cold lettuce together.
- The time it takes to cook the squash will depend on how thick you slice it. For best results, slice into ¾" slices.
- The dressing will taste best if it has 30 minutes to rest in order for all of the flavors can marry together.
- Variations
- If you can't find red kuri squash, try using butternut squash, acorn squash, or Japanese pumpkin.
- Red kuri squash is also known as onion squash or hokkaido squash.
- Change up the cheese by using crumbled bleu cheese, goat cheese, or cheddar cheese instead of feta.
- Add in fresh herbs such as parsley, thyme, or rosemary for extra flavor.
- If you're not a fan of pomegranate seeds, try using dried cranberries or chopped apricots.
- Replace the pecans with almonds, hazelnuts, or walnuts.
- To make this recipe vegan, just leave out the feta or use a vegan feta cheese.
Nutrition Information
Show Details
Calories
369kcal
(18%)
Carbohydrates
49g
(16%)
Protein
9g
(18%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
17mg
(6%)
Sodium
346mg
(14%)
Potassium
1418mg
(41%)
Fiber
7g
(28%)
Sugar
23g
(46%)
Vitamin A
4948IU
(99%)
Vitamin C
45mg
(50%)
Calcium
226mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 346mg | 14% |
| Potassium | 1418mg | 30% |
| Fiber | 7g | 28% |
| Sugar | 23g | 46% |
| Vitamin A | 4948IU | 99% |
| Vitamin C | 45mg | 50% |
| Calcium | 226mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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