Kabocha Salad

Ingredients - Serves 4

• Salt and pepper - To taste
• Honey - 1 teaspoon
• Dijon mustard - 1 teaspoon
• Red wine vinegar - 2 tablespoons
• Olive oil - 1/4 cup
• For the vinaigrette: -
• Feta cheese - 1/2 cup, crumbled
• Red onion - 1/2, thinly sliced
• Mixed greens - 4 cups
• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Kabocha squash - 1 medium, seeded and cut into 1-inch cubes

Let's Get Started

1. Preheat the oven to 400°F.
2. Toss the kabocha squash with the olive oil, salt, and pepper. Spread out on a baking sheet.
3. Roast for 25-30 minutes, or until the squash is tender and golden.
4. While the squash is roasting, make the vinaigrette. Whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper.
5. In a large bowl, combine the roasted squash, mixed greens, red onion, and feta cheese.
6. Drizzle the vinaigrette over the salad and toss to combine.

Dietary Info

• Dish Type: Salad
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Calories: 200
• Fat: 10g
• Carbs: 25g
• Protein: 5g
• Sodium: 300mg
• Sugar: 10g