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Kabocha Salad with Sweet Pepito Vinaigrette

jgreghenry's picture
A delicious Fall salad of squash, dandelion and radicchio plus shopping at the Hollywood Farmers Market
Ingredients
  Kabocha squash 1 Medium
  Olive oil 6 Tablespoon
  Minced sage leaves 2 Tablespoon
  Salt To Taste
  Pepper To Taste
  Sherry vinegar 6 Tablespoon
  Cayenne pepper 1 Pinch
  Honey 2 Tablespoon
  Young dandelion greens 5 Ounce
  Radicchio 3 Ounce, sliced vertically into thin strips
  Thick bacon slice 5
  Parmesan cheese 1 Tablespoon
Directions

1. Pre-heat the oven to 425 degrees. Cut squash in half vertically, and scoop out
seeds and coarse fibers with a spoon. Reserve the seeds. Set aside one half of
the squash for another use.
2. Cut the retained squash half into 3/4-inch-thick wedges. Trim and discard the
peel from each wedge. Toss the wedges with 4 tbsp olive oil and the minced
sage leaves. Sprinkle generously with salt and pepper. Arrange pieces in a single
layer onto a parchment lined baking sheet. Bake in a 425 degree oven until
squash is slightly browned and tender when pierced, about 25 minutes. When
the squash is finished turn the oven down to 375 degrees.
3. Clean the seeds under running water and dry with paper towels. Spread the
dry seeds onto a baking sheet and toast 10-12 mins. stirring once, until they
begin to color. Remove from oven. Season with a little salt.
4. Meanwhile, in a blender or mini food processor, place 3 tbsp sherry vinegar,
remaining 2 tablespoons oil, 1/4 teaspoon salt, cayenne pepper, honey and 2
tbsp of the cooled pepito seeds. Puree the mixture until smooth. Adjust the
consistency with as much of the remaining vinegar as necessary.
5. Toss the greens and radicchio with the sweet pepito vinaigrette. Place it all
onto a serving plate.
6. In a 10- to 12-inch frying pan over medium-high heat, stir bacon until lightly
browned and almost crisp, keep some chewy texture. Transfer to paper towels to
drain. Top the dressed salad with the warm kabocha wedges.
7. Using a vegetable peeler, shave Parmesan cheese over the top. Sprinkle
salad with bacon and some of the whole toasted pepitos. Add salt and pepper to
taste.
For more information please visit: http://www.sippitysup.com/

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Side Dish
Method: 
Baked
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
2
What about making a crazy Salad for this weekend. This salad Recipe is so hearty, that you can enjoy it as an entrée by adding some whole grain bread or a tasty tofu spread. Definitely , something to have on after a long days work .

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Nutrition Rank

Nutrition Facts

Serving size

Calories 613 Calories from Fat 439

% Daily Value*

Total Fat 50 g76.7%

Saturated Fat 8.4 g41.8%

Trans Fat 0 g

Cholesterol 9.4 mg3.1%

Sodium 485.7 mg20.2%

Total Carbohydrates 41 g13.8%

Dietary Fiber 5.5 g22.1%

Sugars 16.7 g

Protein 8 g16.4%

Vitamin A 204.4% Vitamin C 87%

Calcium 28.3% Iron 22.2%

*Based on a 2000 Calorie diet

Kabocha Salad With Sweet Pepito Vinaigrette Recipe Video