This is one of my all time favourite salad recipes. It is so simple and easy to make but super filling and delicious. Simply roast the Kabocha squash for 30-40 min, add some pea shoots or other leafy greens, some pomegranate seeds, sunflower seeds, pumpkin seeds, fresh lemon juice and a scoop of coconut yogurt. The seeds give you that crunchy texture which is awesome! The cold coconut yoghurt and roasted squash go soooo well together, it is the perfect combination. 🙂 I make this salad a few times a week and love to change it up with cherry tomatoes, cucumber, butter beans and avocado. IT’S SUPER DELICIOUS IN SO MANY WAYS. Hope you guys enjoy it. 🙂
INGREDIENTS (serves 2)
1 Kabocha Squash (try to buy an organic one so you can eat the skin as well)
1 Big Bowl Leafy Greens, Snow Peas tastes amazing in that salad.
1 Cup Coconut Yogurt
1 Cup Pomegranate Seeds
1 Cup Sunflower/ Pumpkin Seeds Mix
Fresh Lemon, Pepper, Salt
- Start by cutting the Kabocha Squash in 2cm thick pieces and place them on a non sticky baking sheet. Roast the squash at 200 degree C for 30-40 minutes.
- In the meantime wash the greens, toss them with some lemon juice, and add any other vegetables like cherry tomatoes, cucumber, butter beans or chickpeas. I kept it simple when i photographed this dish but its just as delicious with more toppings.
- Put a scoop of coconut yogurt on top and sprinkle the pomegranate, sunflower and pumpkin seeds on top.
- let the Squash cool down a bit and add it to your salad bowl. Enjoyyyy 🙂