20 min active30 min total3 servings

Kabocha Salad with Maple Pepitas

Toss pumpkin with crunchy pepitas and creamy avocado in this nourishing salad. A touch of sweetness from the maple amplifies the natural sugars of the roasted kabocha.

Ingredients Included

  • Kabocha squash wedges
  • Lacinato kale
  • Red wine vinaigrette
  • Toasted pepitas (pumpkin seeds)
  • Cooked farro
  • Avocado

You'll Need

  • Olive oil
  • Salt and freshly ground pepper
  • Chile flakes (optional)
  • Maple syrup

Step 1

Preheat the oven to 400°F. Line a sheet pan with parchment or foil.

Step 2

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.

Step 3

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.

Step 4

Add the farro to the bowl with the kale, drizzle with the vinaigrette, season with salt, and toss to coat. Set aside and let marinate.

Step 5

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.

Step 6

Add the roasted kabocha to the bowl, season with salt and pepper, and toss to coat. Peel, pit, and slice the avocado.

Step 7

Pile the salad on plates, top with the avocado slices, and sprinkle with the maple pepitas. Grind with pepper and serve.
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