Roasted Kabocha Miso Nut Salad
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.
Adjust Servings
Instructions
- 1
Preheat oven to 210C and cut seeded kabocha into 2 cm wedges.
- 2
Coat kabocha with some olive oil, salt, and pepper, then spread on a tray.
- 3
Roast for 22-25 minutes until edges caramelize.
- 4
Whisk white miso, rice vinegar, maple syrup, and remaining olive oil into dressing.
- 5
Toast walnuts in a dry pan for about 2 minutes to enhance nuttiness.
- 6
Toss arugula and chickpeas with half of the dressing.
- 7
Plate greens, top with roasted kabocha and walnuts, and drizzle remaining dressing.
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Tips
Nutrition (per serving)
Goes Well With
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