Recipe: Delicious Kabocha Squash Salad with Dried Fruit and Nuts

Delicious, fresh and tasty.

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Kabocha Squash Salad with Dried Fruit and Nuts Add dried fruit of your choice, mix, and keep in the fridge. If a bamboo skewer goes through the kabocha squash easily, it's ready. The version I have made here is basically a "base salad" that you can either enjoy just as it is or add to as you like. You can cook Kabocha Squash Salad with Dried Fruit and Nuts using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients of Kabocha Squash Salad with Dried Fruit and Nuts

  1. It's 1/8 of Kabocha squash.
  2. You need 80 grams of ❤ Unsweetened yogurt.
  3. You need 2 tbsp of ❤ Mayonnaise.
  4. It's 15 grams of ❤ Cranberries.
  5. You need 15 grams of ❤ Mango.
  6. It's 15 grams of ❤ Raisins.
  7. Prepare 1 of Nuts (Walnuts, pumpkin seeds, etc.).
  8. You need 1 of Salt and coarsely ground black pepper (optional).

Some potential additions are: Pepitas, toasted almonds or other nuts and seeds. Other roasted vegetables such as peppers, eggplant or carrots. Dried fruit like cranberries or dried cherries (I'd say tart works better). Season with salt, pepper and dried thyme.

Kabocha Squash Salad with Dried Fruit and Nuts step by step

  1. Dried fruit will expand a little after absorbing liquid, so chop the larger pieces, like the mangoes. You can use any dried fruit of your choice..
  2. Preparation the night before: Add 1 tablespoon of mayonnaise to the yogurt. Add dried fruit of your choice, mix, and keep in the fridge..
  3. Next day: Cut the kabocha squash into 1-2 cm cubes, put them in a silicone steamer, and cover with a lid. Microwave for 3-4 minutes. If a bamboo skewer goes through the kabocha squash easily, it's ready..
  4. Combine the yogurt from Step 2 and kabocha squash from Step 3. Add nuts of your choice to taste, lightly mix together, and it's done..
  5. You can enjoy it as a dessert, salad, bread filling, or however you'd like to. This salad is also tasty without mayonnaise..
  6. If you would like to have it as a dessert, I recommend using 1 tablespoon of mayonnaise (or even none at all). If you would like to have it as a salad, I recommend using 2 tablespoons of mayonnaise, but adjust the amount to taste..
  7. I toasted an English muffin, spread it with cream cheese, and topped with this salad. It's sweet, sour, and made me feel happy in the morning..

Chop most of the pecans roughly and reserve a few whole nuts. Prepare the rest of the ingredients. Kabocha Squash Salad Bitter greens are the perfect foil for the sweet, caramelized kabocha squash in this hearty, festive salad from Jessica Koslow of Sqirl in Los Angeles. Stir together the yogurt, tahini, most of the lemon juice and some seasoning to make a sauce. Mix the quinoa with the nuts, dried apricots, mint and some seasoning in a large bowl, then add the remaining lemon juice, drizzle with a little oil and stir well.