Does your Thanksgiving table need a little more healthy? This roasted squash salad with kabocha, spiced pepitas, and pomegranate is right on time.
You can’t just eat all the stuffing, cheesy potatoes, turkey and rolls. Well I guess you can, but don’t do it. Have some salad. Have some veggies that aren’t smothered in cheese.
This salad is everything I love about fall.
I roasted my most favorite squash, the kabocha. If you haven’t had kabocha , I’d say its a cross between a pumpkin and a sweet potato. It’s delicious. You should try it. You could also try a butternut, delicata, or acorn squash for this salad if you aren’t into the kabocha or can’t find it at your local grocery store.
The best part about this salad just may be the maple and cumin spiced pepitas. Pumpkin seeds, if you will. They are salty, slightly sweet, and addicting. They add the perfect crunch along with the tart, sweet pomegranate seeds. This recipe will give you more than the salad calls for. Luckily they make for a perfect snack.
I added some edamame to this salad for us non meat eaters, protein in place of the turkey, ya know? Or you could add some roasted chickpeas like these Smoky Chickpea ‘Bacon’ Bites
The creamy white balsamic dressing is perfect with this salad. Rich and creamy. Slightly sweet and perfectly tangy. I used white balsamic in place of the typical balsamic here. It’s less sweet and has a milder taste than it’s darker variety. Plus it just looks pretty drizzled on this salad.
This salad does have kind of a lot of steps, I know. You can prepare everything a day ahead though and just throw the salad together day of. Easy peasy.
Happy Thanksgiving friends! I’ll be cooking, eating and playing pinochle with my Gma. May your day be filled with great food and family time.
- 4 cups mixed greens or baby butter lettuce
- 1 small kabocha squash OR squash of choice ( butternut, delicata, acorn)
- ⅓ cup spiced pepitas (see below recipe)
- ¼ cup pomegranate seeds
- ½ cup frozen shelled edamame
- ¼ cup white balsamic dressing, add more for desired amount (see recipe below)
- Cut squash in half, scrape out seeds, sprinkle with sea salt,
- Bake squash at 425, cut side down on parchment paper covered baking sheet for 30-40 minutes*
- Roast pepitas ( see recipe below)
- Prepare pomegranate. Score sides and pull apart. Remove all white piths and skin, reserve seeds
- Bring 2 cups water to boil in saucepan. Add frozen edamame, return to boil.
- Cook 5 min or until tender uncovered, stirring occasionally. Drain, season to taste with sea salt
- Prepare salad dressing (see recipe below)
- Assemble salad and mix with desired amount of dressing
Peel squash after cooked, unless using delicata squash. It's skin is thin enough to eat
You can can buy ready to eat pomegranate seeds. They are generally more expensive though. Unsure how to peel pomegranate. There are many helpful YouTube videos
- 1 cup raw pepitas (pumpkin seeds)
- ½ tsp ground cumin
- ¼ tsp sea salt
- ½ TBS maple syrup
- Preheat oven to 300 degrees
- Mix pepitas with cumin, salt and maple syrup and stir to combine
- Place on baking sheet and spread out evenly so seeds aren't overlapping
- Bake for 10 -12 minutes until just starting to brown, stirring at halfway point
- Seeds will continue to crisp up after they are removed from oven and cool
- ¼ cup raw cashew pieces *
- 2 small medjool dates, pitted
- 1 TBS dijon mustard
- 2 TBS white balsamic vinegar *
- ½ cup filtered water *
- pinch seal salt
- Add all ingredients to blender
- Blend until smooth and creamy
Regular balsamic vinegar is totally fine in this recipe if you don't have white balsamic. I find the white vinegar to be milder and less sweet then traditional balsamic.
Buy raw cashew pieces in bulk or in a bag. They are cheaper than whole cashews.I find Trader Joes to have the cheapest nuts.
Dressing will thicken slightly after cooling in fridge. Add more water to thin out if necessary.