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Delicious Kabocha Salad Recipe (Warm and Cozy Dish)

Kabocha Salad

A warm and cozy dish featuring sweet and nutty kabocha squash, paired with quinoa, cherry tomatoes, red onion, and feta cheese—perfect for weeknight dinners or festive gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Kabocha Salad
  • 1 medium kabocha squash
  • 2 tbsp olive oil for roasting and adding richness
  • salt and pepper to taste
  • 1 cup cooked quinoa a protein-packed base
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup red onion finely chopped
  • 1/4 cup feta cheese crumbled
  • 1/4 cup fresh parsley chopped
  • 2 tbsp balsamic vinegar for flavor balance
  • 1 tbsp lemon juice for extra zing

Equipment

  • Oven
  • Baking Sheet
  • Large Bowl
  • Small Bowl

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: Cut the kabocha squash in half, scoop out the seeds, and slice it into wedges. Place these wedges on a baking sheet.
  3. Step 3: Drizzle the olive oil over the squash and season generously with salt and pepper. Toss to coat the wedges evenly.
  4. Step 4: Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
  5. Step 5: Allow the roasted squash to cool slightly, then cut it into bite-sized pieces.
  6. Step 6: In a large bowl, combine the cooked quinoa, roasted kabocha, halved cherry tomatoes, red onion, feta cheese, and parsley.
  7. Step 7: In a small bowl, whisk together the balsamic vinegar and lemon juice. Drizzle this over the salad and toss gently to combine.
  8. Step 8: Serve immediately or refrigerate for a delightful meal later.

Notes

Store any leftovers in an airtight container in the refrigerator for about 3-5 days. Just give it a good toss before serving again!