Toss pumpkin with crunchy pepitas and creamy avocado in this fall-friendly salad. A touch of sweetness from the maple amplifies the natural sugars of the roasted kabocha.
What You Get
Kabocha squash wedges
Red wine vinaigrette
Toasted pepitas (pumpkin seeds)
What You’ll Need
Salt and freshly ground pepper
Chile flakes (optional)
Makes 3 servings
20 minutes active
30 minutes total
Preheat the oven to 400°F. Line a sheet pan with parchment or foil.
Cut the kabocha wedges into bite-size pieces. Pile on the prepared pan, drizzle with 2 tablespoons olive oil, season with salt, and toss to coat. Sprinkle with a couple of pinches of chile flakes, if you want a kick. Transfer the pan to the oven and roast until fork tender, 20 to 25 minutes. Let cool slightly.
Meanwhile, remove the ribs from the kale, and slice the leaves into ribbons. Place the kale in a large bowl, season with a pinch of salt, and massage the leaves until decreased by half.
Add the farro to the bowl with the kale, drizzle with about ⅓ cup of the vinaigrette, season with salt, and toss to coat. Set aside and let marinate.
Place a sheet of wax paper on the counter. Warm a small frying pan over medium heat. Add ⅓ cup of the pepitas, 2 tablespoons maple syrup, and ¼ teaspoon salt and stir until syrupy, 3 minutes. Transfer the pepitas to the wax paper and let cool slightly, 3 minutes. Once cool enough to touch, break them off the wax paper.
Add the roasted kabocha to the bowl, season with salt and pepper, and toss to coat. Peel, pit, and slice the avocado.
Pile the salad on plates, top with the avocado slices, and sprinkle with the maple pepitas. Grind with pepper and serve.