Kabocha Pumpkin Salad



1 kabocha squash (about 2 pounds)

1 tablespoon olive oil


2 tablespoons white wine vinegar

2 tablespoons dried currants or cherries


1 small avocado

1/4 cup parsley

1/4 cup cilantro

1 small clove garlic

2 tablespoons lime juice

2 tablespoons water, as needed

1/4 cup cotija cheese

1/4 cup toasted pepitas or shelled pistachios


Set oven to 450ºF. Dice kabocha (leave the skin on) removing seeds and stem. Toss with olive oil and about 1/2 teaspoon salt. Roast on a baking sheet for about 20 minutes until tender.

Meanwhile, soak the currants in the white wine vinegar.

In a small food processor or blender, combine avocado, herbs, garlic, lime juice, about 1/2 teaspoon of salt, and water as needed to make a smooth dressing. Taste for salt, add more if needed.

Toss warm squash with dressing. Top with drained currants, cotija cheese and nuts. Serve warm or at room temperature.


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