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    Home » Recipes » Gluten Free

    Roasted Kabocha and Kale Salad

    Published: Oct 7, 2016 · Modified: May 2, 2023 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Dried cranberries are steeped in a sweet-and-tangy mix that becomes the dressing for this colorful autumn dish.

    Looking for a beautiful dish to celebrate squash season? This is the salad for you!

    I came across this recipe in the latest issue of Cooking Light and immediately knew that I wanted to make it.

    Roasted Kabocha and Kale Salad: Dried cranberries are steeped in a sweet-and-tangy mix that becomes the dressing for this colorful autumn dish.

    Cutting the squash was a little tricky, so be careful with your weapon blade of choice. I used a large cleaver and it went pretty well.

    I loved the mix of warm roasted squash with the greens in this salad. The sweet, tangy cranberry topping was the perfect accompaniment.

    Roasted Kabocha and Kale Salad: Dried cranberries are steeped in a sweet-and-tangy mix that becomes the dressing for this colorful autumn dish.

    I served this with some Coffee Pork Chops (recipe coming Monday!) and steamed basmati rice topped with Brazilian Pepper and Onion Vinaigrette. It was an awesome meal that I look forward to having again soon. My family loved it!

     

    A photo posted by Ashley Covelli (@bigflavors) on Oct 3, 2016 at 5:09pm PDT

    This salad held up well in the fridge for a few days, too. Perfect for lunches and dinners made out of assorted leftovers. Yum!

    • ½ large unpeeled green or orange kabocha squash (about 5 lb.), cut into 12 (½-in.-thick) wedges
    • 2 tablespoons extra-virgin olive oil, divided
    • 2 teaspoons coarsely ground coriander seeds
    • ½ teaspoon black pepper
    • ½ teaspoon salt, divided
    • 6 tablespoons dried cranberries
    • 6 tablespoons red wine vinegar
    • 1 ½ tablespoons brown sugar
    • 2 teaspoons mustard seeds
    • ½ small red onion, thinly vertically sliced
    • 2 tablespoons fresh lemon juice
    • 1 (7 ½-oz.) bunch lacinato kale, stemmed and cut into ¾-in.-wide strips

    See Cooking Light for the full recipe.

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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