Sweet Roasted Kabocha and Goat’s Cheese Salad with Pomegranate Dressing – a satisfying meatless meal that feels complete on its own.
Kabocha squash caught my attention only recently. It sits on supermarket shelves looking squat and wrinkled, which once put me off. I tried it the first time last year when the store had run out of butternut squash—and I was blown away.
Kabocha is richer and sweeter than butternut, with a dense, slightly nutty flavor that comes alive when roasted with a little olive oil and warming spices.
One great thing about kabocha: its skin is edible. I find peeling butternut a chore, and I always worry about slippery chunks and the kitchen mishap waiting to happen. Kabocha is simpler to prepare—cut it open, scoop out the seeds and slice. The squash has less flesh by volume, but those seeds make preparation easy.
In this recipe the roasted kabocha is paired with fresh baby spinach and creamy goat’s cheese, then finished with pomegranate seeds and toasted pine nuts. A tangy pomegranate dressing ties everything together. The salad is generous enough to serve as a main course for dinner, ideal for Meatless Monday or any night you want something both nourishing and flavorful.
This Roasted Kabocha Squash Salad recipe originally appeared in Superfood Magazine.
The Roasted Kabocha and Goat’s Cheese Salad with Pomegranate Dressing Recipe:
Roasted Kabocha and Goat’s Cheese Salad with Pomegranate Dressing
Ingredients
- 1 small kabocha squash
- 2 tbsp olive oil
- ¼ tsp paprika
- ½ tsp cumin
- ¼ tsp salt
- ¼ tsp ground black pepper
- 100 g (3 packed cups) baby spinach
- 100 g (1 cup minus 1 tbsp) soft goat cheese, roughly chopped
- seeds from half a pomegranate
- 3 tbsp pine nuts
Pomegranate Dressing:
- 4 tbsp pomegranate juice (bought or freshly squeezed)
- 4 tbsp olive oil
- 1 tsp honey
- 1 tbsp balsamic vinegar
- pinch of salt and pepper
Instructions
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Preheat the oven to 190°C / 375°F (fan).
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Cut the squash into 1″ slices, remove and discard the seeds, then cut each slice into half-moons. Toss the slices in the olive oil, then sprinkle with paprika, cumin, salt and pepper. Arrange in a single layer on a baking sheet and roast for 20–25 minutes, turning once halfway through, until tender and lightly caramelized.
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While the squash cooks, whisk together the pomegranate juice, olive oil, honey, balsamic vinegar and a pinch of salt and pepper. Transfer to a small serving bowl.
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When the squash is ready, divide the spinach between plates. Top with roasted kabocha slices, scatter over the goat’s cheese, pomegranate seeds and toasted pine nuts. Serve immediately with the pomegranate dressing on the side or drizzled over the salad.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
