Discover the vibrant flavors and wholesome goodness of our Kabocha Kale Miso Sesame Soba Salad! This delightful dish combines the sweet, nutty taste of roasted kabocha squash with the hearty texture of kale and the satisfying chew of soba noodles, all brought together with a luscious miso sesame dressing. Perfect for a light lunch or a stunning side dish, this recipe not only tantalizes your taste buds but also nourishes your body with its rich array of nutrients. Ready to impress your friends and family? Dive into this easy-to-follow recipe and elevate your culinary skills today!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- Kabocha squash, cubed
- Kale, chopped
- Soba noodles
- Miso paste
- Sesame oil
- Sesame seeds
- Green onions, sliced
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cut the kabocha squash into 1-inch cubes, removing the seeds and skin. Toss the cubes with 1 tablespoon of sesame oil, salt, and pepper.
- Spread the kabocha squash cubes evenly on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, turning once halfway through, until the edges are caramelized and the squash is tender.
- While the squash is roasting, bring a large pot of water to a boil. Add the soba noodles and cook according to package instructions, typically 4-5 minutes until al dente.
- Drain the soba noodles and rinse under cold water to stop the cooking process. Drain thoroughly and set aside.
- Wash and chop the kale, removing the tough stems. Massage the kale with a pinch of salt to soften the leaves.
- In a small bowl, whisk together miso paste, remaining sesame oil, and a splash of water to create a smooth dressing.
- In a large mixing bowl, combine the cooked soba noodles, roasted kabocha squash, and massaged kale.
- Pour the miso sesame dressing over the salad and gently toss to coat all ingredients evenly.
- Transfer the salad to serving plates and garnish with sliced green onions and a sprinkle of toasted sesame seeds.
- Serve immediately while the squash is still warm, enjoying the blend of flavors and textures.
Tips
- Choose the Right Kabocha: Look for a kabocha squash that feels heavy for its size and has a firm skin. This ensures maximum flavor and sweetness when roasted.
- Customize Your Greens: While kale is the star of this salad, feel free to mix in other leafy greens like spinach or arugula for added variety and nutrition.
- Perfectly Cooked Soba: Keep an eye on the soba noodles while cooking; they can go from perfectly al dente to mushy quickly. Rinse them under cold water immediately after draining to stop the cooking process.
- Make-Ahead Dressing: Prepare the miso sesame dressing in advance and store it in the refrigerator. This allows the flavors to meld beautifully, enhancing your salad's taste.
- Serve Warm or Cold: This salad is delicious both warm and chilled. If you prefer it cold, let it cool to room temperature before serving.
- Garnish with Flair: Don’t skip the green onions and sesame seeds! They add a pop of color, crunch, and additional flavor that takes this salad to the next level.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
