Sara’s Kabocha Squash Salad

“At the center of the salad is kabocha squash. Kabocha is actually a generic term that refers to many different types of squash. The one I see most often is a green Hokkaido variety with rough, green skin and smooth (i.e. not too stringy) orange flesh inside. The primary cooking for this dish involves steaming or roasting the unpeeled squash. Leaving the skin on is prettier and it softens up considerably when steamed. You can instead roast the squash, which adds richness and caramelization to the inside. If you don't have kabocha squash available, another type of winter squash or pumpkin could work. However, not all have edible skin and the cooking time may need to be adjusted.

“This is a bold salad with pronounced flavors. I love the combination of sweet kabocha squash, tart pomegranate, earthy tahini, spicy baby arugula and bitter walnuts. The creamy tahini dressing is something I always have on hand to add to vegetables, grains or legumes. It also helps make this salad hearty and filling. I love this salad as is, or served with quinoa, farro or bulgur for a complete meal." - Sara

Ingredients 

    *    1 medium kabocha squash, sliced in 1-inch crescents 

    *    2 T coconut oil 

    *    salt and pepper 

    *    6 c baby arugula 

    *    ¼ c pomegranate arlis (seeds)

- Sacha note, you can get frozen pomegranate if you prefer - I added them to the dressing as well

    *    ¼ c parsley, roughly chopped 

    *    ½ c walnuts, toasted and chopped 

Dressing 

    *    ½ c tahini (Sacha note, I used an organic black tahini, so pretty & tasty!)

    *    3 T lemon juice 

    *    2 T extra virgin olive oil 

    *    2 t apple cider vinegar 

    *    ½ t chili powder 

    *    ½ t maple syrup - Sacha note:  I took this out & replaced it with frozen pomegranate seeds

    *    1 t garlic, minced 

    *    ¼ - ½ t salt 

    *    ½ c water 

    *    freshly ground pepper to taste 

Instructions 

• Preheat the oven to 425 degrees F. 

• Toss squash with coconut oil and a couple of pinches of salt and pepper. 

• Roast in the oven for 35 minutes, tossing halfway through the cooking time. 

• In a medium bowl, combine all dressing ingredients and blend well. 

• On a platter (or individual serving plates), arrange arugula, top with squash slices, pomegranate arils, parsley and walnuts. Sprinkle on dressing to taste.