Kabocha and Kale Salad with Persimmon Slices
Servings: 4
Ingredients
Kabocha and Kale Salad
- 1 kabocha squash
- Olive oil
- 1 tablespoon brown sugar [url]or make your own ∞https://thewimpyvegetarian.com/my-pantry/brown-sugar/[/url]
- 1 teaspoon instant coffee
- 1 teaspoon cacao nibs
- ¼ teaspoon Hungarian paprika
- 1 bunch kale I used curly purple kale, but any kale works great
- 1 Fuyu persimmon
- ⅓ cup sharp cheddar cheese I used Cabot
- Pumpkin seeds
- Pomegranate seeds
Dressing
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- ½ teaspoon mustard
- ⅛ teaspoon kosher salt to taste
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Peel the kabocha squash and chop into bite-sized pieces. Toss in enough olive oil to well coat the pieces. Lay them out on the parchment paper.
- Combine the brown sugar, coffee and cacao nibs together in a spice grinder and grind together for 15 seconds. Sprinkle over the kabocha pieces. Roast for 10 minutes or until tender. Remove and set aside.
- Remove the center stem of the kale leaves and tear the leaves into smaller pieces. Thoroughly wash and dry. Add to a large bowl.
- Slice the fuyu persimmon into slices and add to the bowl along with the cheddar cheese, pumpkin seeds, and pomegranate seeds.
- Combine all the ingredients for the dressing and mix well. Toss the squash in 2 tablespoons of the dressing. Add the rest of the dressing to the salad in the bowl and toss. Add the squash pieces and lightly toss again.
- This is best served while the squash is still warm.