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    Home > Salads

    Roasted Kabocha and Goat's Cheese Salad with Pomegranate Dressing

    Published: May 17, 2016 · Modified: Aug 14, 2018 by Nicky Corbishley

    Go to Recipe Print Recipe

    Sweet Roasted Kabocha and Goat's Cheese Salad with Pomegranate Dressing - You don't need any meat to make it feel like a complete meal.

    Sweet Roasted Kabocha Squash Salad - with creamy goat's cheese and a tangy pomegranate dressing. A deliciously filling dinner - perfect for Meatless Monday!

    Kabocha Squash is a fairly new discovery for me. I'd seen it on the supermarket shelves, looking all squat and wrinkly like a mean-green goblin, and ignored it for that very reason.

    It just goes to show how looks can be deceiving!

    I bought my first one last year after the shop sold out of butternut squash, and Whoa!!

    Kabocha is better than butternut squash!!

    Like waaaayyy better!

    A dense and sweet flavour, with a hint of nuttiness to it - which tastes amazing roasted in the oven with a few spices and a good glug of olive oil.

    Sweet Roasted Kabocha Squash Salad - with creamy goat's cheese and a tangy pomegranate dressing. A deliciously filling dinner - perfect for Meatless Monday!

    Even better, you can eat the skin too!
    I find peeling butternut squash such a chore - awkward-shaped slippy things!
    Then once I've peeled it, I live in complete fear of chopping all my fingers off in one go when I try to cut into it with my big knife.

    Bluergh!
    (I once ended up in A&E after chopping a nice slice from the top of my finger - and that was just chopping iceburg lettuce!)

    The kabocha itself doesn't contain a huge amount of flesh. Once you cut it open, you'll see that the vast majority of it is made up of seeds. At first I was a little disappointed - but then I realised that this just made the squash easier to prepare.

    Scoop out the seeds, and slice into strips - and you're done.

    Sweet Roasted Kabocha Squash Salad - with creamy goat's cheese and a tangy pomegranate dressing. A deliciously filling dinner - perfect for Meatless Monday!

    The roasted squash is served with fresh spinach and creamy goats cheese, then sprinkled with pomegranate seeds and pine nuts before being tossed together with a tangy pomegranate dressing.

    Love love love this salad for dinner (it's filling enough to serve as a main meal), and no longer will I be ignoring those little green goblins 🙂

    My recipe for Roasted Kabocha Squash Salad first 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

    By: Nicky Corbishley
    Sweet Roasted Kabocha Squash Salad - with creamy goat's cheese and a tangy pomegranate dressing. A deliciously filling dinner - perfect for Meatless Monday!
    5 from 1 vote
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Dinner
    Cuisine American, Japanese
    Servings 3 servings
    Calories 537 kcal

    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 (Capricorn Goats cheese is a good vegetarian option)
    • seeds from half a pomegranate
    • 3 tbsp pine nuts

    Pomegranate Dressing:

    • 4 tbsp pomegranate juice - you can use bought pomegranate juice or squeeze the juice out of half a large pomegranate
    • 4 tbsp olive oil
    • 1 tsp honey
    • 1 tbsp balsamic vinegar
    • pinch of salt and pepper

    INSTRUCTIONS
     

    • Preheat the oven to 190C/375F (fan).
    • Cut the squash into 1” slices, remove and discard the seeds, then cut each slice into half-moons. Toss in the olive oil, then sprinkle on the paprika, cumin, salt and pepper. Place in a single layer on a baking sheet and cook in the oven for 20-25 minutes, turning once halfway through cooking.
      1 small kabocha squash, 2 tbsp olive oil, ¼ tsp paprika, ½ tsp cumin, ¼ tsp salt, ¼ tsp ground black pepper
    • Whilst the squash is cooking, make the dressing by mixing together all of the dressing ingredients using a fork. Pour into a small serving bowl.
      4 tbsp pomegranate juice, 4 tbsp olive oil, 1 tsp honey, 1 tbsp balsamic vinegar, pinch of salt and pepper
    • Take the squash out of the oven and put to one side. Divide the spinach between three plates. Top with slices of squash, then sprinkle with goats cheese, pomegranate seeds and pine nuts. Serve with the pomegranate dressing.
      100 g (3 packed cups) baby spinach, 100 g (1 cup minus 1 tbsp)soft goat cheese, seeds from half a pomegranate, 3 tbsp pine nuts

    ✎ Notes

    Nutritional Information is per serving.

    Nutrition

    Calories: 537kcalCarbohydrates: 34gProtein: 11gFat: 42gSaturated Fat: 9gCholesterol: 15mgSodium: 359mgPotassium: 1337mgFiber: 5gSugar: 12gVitamin A: 7665IUVitamin C: 46.3mgCalcium: 164mgIron: 4.2mg
    Keywords summer, Super Salads
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!
    Sweet Roasted Kabocha Squash Salad - with creamy goat's cheese and a tangy pomegranate dressing. A deliciously filling dinner - perfect for Meatless Monday!

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    1. Eleanor says

      August 13, 2018 at 5:52 pm

      5 stars
      Tried this with butternut squash, as I couldn't find Kabocha. It was delicious, going to keep looking for Kabocha for the recipe to be authentic.

      Reply
    2. Karen @ Seasonal Cravings says

      May 27, 2016 at 9:45 pm

      Love pomegranate and squash together. This looks delicious!

      Reply
      • Nicky Corbishley says

        June 14, 2016 at 8:24 pm

        Thanks Karen 🙂

        Reply
    3. Laura Plumb says

      May 25, 2016 at 11:11 pm

      Hi Nicky, Your photographs are gorgeous and recipes so sumptuous! Thanks for your gifts, and your generous welcome to FBP

      Reply
      • Nicky Corbishley says

        June 14, 2016 at 8:15 pm

        Thanks so much Laura. I know you'll love FBP!

        Reply
    4. munchiesandmunchkins says

      May 24, 2016 at 5:01 pm

      This looks beautiful, I love trying new varieties of squash - I love red onion squash so much! The pomegranate makes this look so pretty x

      Reply
      • Nicky Corbishley says

        June 14, 2016 at 8:14 pm

        Thanks so much 🙂

        Reply
    5. laura_howtocook says

      May 20, 2016 at 10:54 am

      I don't think I have tried kabocha squash but I know I would love it, especially in this recipe. Your pomegranate dressing sounds super tasty and I think I'll be planning to make this myself!

      Reply
      • Nicky Corbishley says

        May 24, 2016 at 6:31 am

        Thanks Laura, I hope you enjoy it. I love the pomegranate dressing too, I've used in on quite a few salad and it's got a lovely tang to it.

        Reply
    6. HedgeComber says

      May 20, 2016 at 9:38 am

      Oh that looks so scrummy! We are growing a coupld of new squash varieties this year - cannot wait to see what they are like 😀
      Janie x

      Reply
      • Nicky Corbishley says

        May 24, 2016 at 6:29 am

        I'm so jealous! I usually grow a few bits and pieces in my garden (peas, garlic, onions, chillies etc), but we're starting an extension soon, and the garden is pretty much going to be out of bounds. I've never grown squash before though!

        Reply

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    Hi I’m Nicky

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      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

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