Roasted Red Kuri Squash Salad
User Reviews
5
Roasted Red Kuri Squash Salad
Description
This salad features red kuri squash, also called onion or hokkaido squash, sliced into uniform ¾-inch pieces and coated with a mixture of maple syrup and olive oil before roasting until golden brown. The roasting process caramelizes the natural sugars in the squash, producing a sweet, soft interior with crisp edges. Mixed greens provide a fresh base, while crumbled feta cheese adds creaminess and tang. Pomegranate seeds introduce bursts of tartness, and pecans and pumpkin seeds contribute crunch and nuttiness. The dressing, made by whisking extra virgin olive oil, maple syrup, Dijon mustard, balsamic vinegar, salt, and pepper, ties the salad together with a bright, balanced flavor. This dish works well as a light meal or side salad showcasing seasonal squash.
The dressing benefits from resting for about 30 minutes to allow the flavors to meld. Using a sharp knife ensures clean, safe cuts through the firm squash. The salad can be served warm or cold depending on preference, highlighting the contrast between roasted squash and fresh greens. Variations include swapping the cheese for bleu, goat, or cheddar varieties, substituting pomegranate seeds with dried cranberries or apricots, or replacing nuts with almonds, hazelnuts, or walnuts. Fresh herbs like parsley, thyme, or rosemary can be added for extra aroma. Omitting the feta or using vegan alternatives makes the salad suitable for vegan diets.
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 salt
- pinch black 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
- Use a sharp knife to safely and cleanly cut the thick-skinned red kuri squash.
- The squash can be served warm or cold with the salad to suit your taste preference.
- Slice the squash into ¾-inch thick pieces for even roasting and ideal texture.
- Allow the dressing to rest for at least 30 minutes to blend and enhance its flavors.
- Substitute butternut, acorn squash, or Japanese pumpkin if red kuri squash is unavailable.
- Try alternative cheeses such as bleu, goat, or cheddar in place of feta according to preference.
- Add fresh herbs like parsley, thyme, or rosemary for additional flavor.
- Replace pomegranate seeds with dried cranberries or chopped apricots for a different fruity note.
- Swap pecans with almonds, hazelnuts, or walnuts as desired.
- Omit feta or use vegan cheese to make the salad vegan-friendly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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