SaladsEasy

Danhobak Miso Nut Salad (Roasted Kabocha Miso Nut Salad)

A 4-serving roasted kabocha salad with auto-scaling for easy party-side prep.

Prep 15minCook 25min4 servings

kabocha saladroasted saladmiso dressingnut saladparty side dishchickpea salad

Ingredients (4 servings)

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.

Roast kabocha with skin on for better texture and color.

If miso tastes too salty, loosen with 1 tsp vinegar or water.

Calories

295

kcal

Protein

Carbs

Fat

Original

2servings

→

Target

servings

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