Roasted Kabocha Miso Nut Salad

Quick answer

Total time: 40 min
Level: Easy
Servings: 4 servings
Ingredients: 10

About this dish

Kabocha squash is sliced into half-moons and roasted in a hot oven until the cut surfaces caramelize and the flesh turns chestnut-soft and dry in the best possible way.

The dressing combines white miso, rice vinegar, and maple syrup into a mixture where salt, acid, and a restrained sweetness reinforce each other and amplify the roasted squash underneath. Arugula provides the peppery, slightly bitter base that keeps the salad from tipping too sweet. Chickpeas add lean protein and a firm, satisfying chew that holds up against the tender squash. Walnuts, crushed roughly rather than chopped fine, contribute crunch and a deep, roasted nuttiness that layers well with the soft squash in each forkful. The contrast between textures, tender squash against resistant walnut, is what makes this salad interesting across every bite. Autumn kabocha, at the peak of its natural sugar content, delivers the most pronounced sweetness, and the dish is filling enough to stand as a vegetarian main course with nothing else alongside it. If using refrigerated squash, adjust oven time and temperature to ensure even caramelization.

Ingredients (4 servings)

Ingredient	Amount	Unit
kabocha squash	500	g
arugula	90	g
cooked chickpeas	140	g
walnuts	35	g
white miso	1.5	tbsp
rice vinegar	1.5	tbsp
olive oil	2	tbsp
maple syrup	1	tbsp
salt	0.4	tsp
black pepper	0.2	tsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Preheat the oven to 210C.

Wash the 500 g kabocha, leave the skin on, scrape out the seeds, and cut it into 2 cm half-moon wedges so the pieces roast evenly.
2

Season

Toss the kabocha with 1 tablespoon olive oil, 0.4 teaspoon salt, and 0.2 teaspoon black pepper.

Spread the wedges in one layer on a tray, leaving space so they caramelize instead of steaming.
3

Prep

Roast at 210C for 22-25 minutes, turning once halfway through.

Remove the tray when the edges are browned, the surfaces look dry and caramelized, and a chopstick or knife slides in easily.
4

Season

Whisk 1.5 tablespoons white miso, 1.5 tablespoons rice vinegar, 1 tablespoon maple syrup, and the remaining 1 tablespoon olive oil.

If the miso is very salty, keep the dressing separate so it can be added in portions.
5

Control

Toast 35 g walnuts in a dry pan over medium-low heat for about 2 minutes until fragrant.

Shake the pan often to prevent scorching, then cool them briefly and crush them roughly for texture.
6

Finish

Toss 90 g arugula and 140 g cooked chickpeas with half of the dressing first, just enough to coat.

Arrange the roasted kabocha on top, scatter the walnuts, drizzle the remaining dressing, and serve promptly.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Roasted Kabocha Miso Nut Salad offers chestnut-soft flesh and a savory white miso glaze.
Finish cue: Toss 90 g arugula and 140 g cooked chickpeas with half of the dressing first, just enough to coat.
Storage and reheating: If using refrigerated squash, adjust oven time and temperature to ensure even caramelization.