Description
A warm and flavorful salad combining tender pumpkin, crispy kale, and a tangy miso dressing for a comforting dish.
Ingredients
Scale
- 1/2 (about 600g) Japanese pumpkin or butternut squash
- 2 teaspoons sesame oil
- 2 teaspoons white miso paste
- 2 tablespoons white (shiro) miso paste
- 1 tablespoon tahini
- 1 to 2 teaspoons maple syrup
- 1/2 teaspoon ground ginger
- 2 tablespoons water
- 1 bunch curly kale, roughly chopped
- 1/4 red onion, thinly sliced
- Toasted sesame seeds for garnish
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Slice the pumpkin into small 1/2-inch wedges, rub with sesame oil and white miso paste.
- Arrange the pumpkin on the baking sheet and bake for about 25 minutes.
- Combine tahini, remaining white miso, maple syrup, ground ginger, and water in a bowl and whisk until smooth.
- Massage the chopped kale and sliced red onion with 3 tablespoons of dressing.
- Remove the pumpkin from the oven, brush with remaining dressing, and sprinkle with sesame seeds.
- Assemble the salad by placing dressed kale on a large plate, topping with roasted pumpkin.
Notes
This salad is best enjoyed fresh, but leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 6g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg