Warm Kabocha Squash Salad
June 21, 2022
"Love Kabocha, but buttercup or butternut can also be substituted in this dish. Who said it's only for Fall and Winter!"
- Serving Size: 1 (401 g)
- Calories 835.5
- Total Fat - 56.2 g
- Saturated Fat - 16.9 g
- Cholesterol - 163.3 mg
- Sodium - 3085.1 mg
- Total Carbohydrate - 28.2 g
- Dietary Fiber - 4.2 g
- Sugars - 5.9 g
- Protein - 54.8 g
- Calcium - 380.8 mg
- Iron - 4 mg
- Vitamin C - 43.4 mg
- Thiamin - 0.5 mg
Step by Step Method
Preheat oven to 450 or 475-degrees F. Temperature can vary depending if you have an electric or gas oven. (Electric can burn more easily, so adjust).
Cut the squash in half lengthwise and remove the seeds. Place the squash cut side down on a cutting board and use a sharp knife (or vegetable peeler) to remove the peel. Slice the squash lengthwise into 1/2-inch-thick wedges.
Toss the squash with 1/4 cup of the olive oil, the thyme, 2 teaspoons of the salt, and some pepper. Place the squash flat on a baking sheet and roast until tender when pierced with the tip of a knife, about 20 minutes. Remove from oven and set aside, but make sure it does not cool off completely.
Turn the oven temperature down to 375-degrees F.
Spread the pecans on a baking sheet and toast and place into oven, stirring once, until they just begin to brown, about 5 minutes. Place in a small bowl and toss with 1/2 tablespoon of the olive oil and salt to taste. Set aside.
In a small bowl, whisk together the vinegar, remaining olive oil, and 1/4 teaspoon of the salt.
When squash is cool enough to handle, but still hot, cut into thin wedges. If wedges are too large, you may cut those in half cross-wise or cut squash into smaller pieces, it's all up to you.
Heat a large saute pan over high heat for 1 minute. Add the bacon and cook, stirring occasionally, until it just begins to brown but is still tender, about 5 minutes. Leaving the bacon in the pan, pour off and discard all but about 2 tablespoons of the fat from the pan. Lower the heat to medium add the shallots, and toss to combine. Remove from the heat and swirl in the sherry vinegar mixture to warm it.
Place the dandelion greens or arugula in a large bowl. Add the warm squash and the contents of the saute pan to the greens. Season with the remaining 1/4 teaspoon salt and a pinch of pepper and toss gently to coat the greens. Taste and season with more salt if necessary.
Arrange half the salad on a large platter. Using a vegetable peeler, shave some cheese over the salad and sprinkle with half the nuts. Top with he remaining salad, some more shavings of cheese, and the rest of the nuts.
No special items needed.