Sweet Roasted Kabocha and Goat’s Cheese Salad with Pomegranate Dressing – a satisfying meat-free meal that feels like a complete dinner.
Kabocha squash looked odd to me at first—short, green and a little wrinkled—so I ignored it for ages. When I finally tried one, I was surprised: its dense, sweet, slightly nutty flesh is richer than butternut squash and holds up beautifully to roasting.
Unlike some squashes, kabocha can be eaten with the skin on, which saves time and avoids the awkward peeling and chopping that can make other squash varieties a hassle.
Once you cut a kabocha open you’ll see a lot of seeds, which actually makes preparation easier: scoop them out, slice the squash into strips or half-moons, toss with oil and spices, and roast. The result is caramelized, sweet slices that pair perfectly with fresh greens and creamy cheese.
This salad combines roasted kabocha with baby spinach, creamy goat’s cheese, pomegranate seeds and toasted pine nuts, finished with a bright pomegranate dressing. It’s substantial enough to serve as a main dish, ideal for a Meatless Monday dinner or any time you want a flavorful vegetarian meal.
The recipe originally 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
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 (about 3 packed cups) baby spinach
- 100 g soft goat cheese, roughly chopped
- Seeds from half a pomegranate
- 3 tbsp pine nuts, toasted
Pomegranate Dressing
- 4 tbsp pomegranate juice (bottled or freshly squeezed)
- 4 tbsp olive oil
- 1 tsp honey
- 1 tbsp balsamic vinegar
- Pinch of salt and pepper
Instructions
- Preheat the oven to 190°C / 375°F (fan).
- Cut the squash into 1″ slices, scoop out and discard the seeds, then cut each slice into half-moons. Toss the pieces with olive oil, paprika, cumin, salt and pepper. Arrange in a single layer on a baking sheet and roast for 20–25 minutes, turning once halfway, until tender and caramelized.
- While the squash cooks, combine the pomegranate juice, olive oil, honey, balsamic vinegar and a pinch of salt and pepper. Whisk with a fork and set aside in a small bowl.
- Divide the baby spinach between three plates. Top with the roasted kabocha slices, scatter over the chopped goat’s cheese, pomegranate seeds and toasted pine nuts. Serve with the pomegranate dressing on the side or drizzled over the salad.
Notes
Nutritional information is per serving and provided as an approximation.
Nutrition
Calories: 537 kcal | Carbohydrates: 34 g | Protein: 11 g | Fat: 42 g | Saturated Fat: 9 g | Cholesterol: 15 mg | Sodium: 359 mg | Fiber: 5 g | Sugar: 12 g
Nutrition information is automatically calculated and should be used as an approximation.
