Kabocha Squash/Pumpkin Salad

Serves 6 for main dish or 8 side


1 small kabocha squash/pumpkin , about 2-3, peeled and cut into 1 inch cubes

3 Maui onions ( about 1), sliced

1 bunch watercress

1 large bunch of Romaine, loose leaf or manoa lettuce or 2 medium

1 tsp olive oil or olive oil spray

½ c plant based cheese ( opt)

¼ cup pumpkin seeds, toasted (opt)


Spray or brush the squash/pumpkin and onions with the olive oil and roast in a 400’F oven until soft and lightly browned(about 45 min).  You can sprinkle on a little sweetener for the last few minutes if it doesn’t taste sweet enough. Wash and chop the greens and plate out onto 6 large plates or 8 salad size.  Divide the roasted vegetables 

(1 cup for 6 serving and 3/4c for 8) on top of greens.  Top with 1 Tbl or less of PB cheese and

1-2 tsp of pumpkin seeds.  If you have a larger squash, cook it all and toss the rest with pasta, put into soup or just eat as a side dish with a little chutney.


Dressing:  Use a mustard vinaigrette.  An easy one to make is ½ c each olive oil and balsamic vinegar, 2 Tbl of Dijon mustard, 1-2 Tbl of sweetener (maple syrup, brown sugar, agave or stevia).  Shake well.


Main dish salad with 2 Tbl dressing and no seeds or cheese

Kcal 260