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Delicious Kabocha Salad Recipe (Perfect for Fall!)

Kabocha Salad

A warm and comforting Kabocha Salad featuring roasted kabocha squash, quinoa, creamy feta, and crunchy nuts—perfect for busy weeknights or special occasions!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Fall-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Kabocha Salad
  • 1 small kabocha squash
  • 2 tbsp olive oil for roasting
  • 1 tsp salt to enhance flavors
  • 1/2 tsp black pepper for spice
  • 1 tbsp apple cider vinegar for tanginess
  • 1 tbsp maple syrup for sweetness
  • 1/4 cup red onion finely chopped
  • 1/2 cup cooked quinoa
  • 1/4 cup feta cheese crumbled
  • 1/4 cup toasted pecans or walnuts for crunch
  • Fresh parsley

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: Cut the kabocha squash in half and scoop out the seeds. Slice it into wedges or cubes, whichever you prefer.
  3. Step 3: In a bowl, toss the squash pieces with olive oil, salt, and black pepper until they are evenly coated.
  4. Step 4: Spread the squash on a baking sheet and roast it in the preheated oven for about 25-30 minutes, or until tender and lightly browned.
  5. Step 5: While the squash is roasting, whisk together the apple cider vinegar and maple syrup in a separate bowl.
  6. Step 6: In a large mixing bowl, combine the roasted kabocha, red onion, cooked quinoa, feta cheese, and toasted nuts.
  7. Step 7: Drizzle the dressing over the salad and gently toss everything together to combine.
  8. Step 8: Garnish with fresh parsley before serving, and enjoy!

Notes

Store leftover Kabocha Salad in an airtight container in the fridge for up to 3 days. Keep the dressing separate until you're ready to enjoy it again to maintain freshness.