Kabocha Squash Salad カボチャサラダ
Looking for a salad that's both delicious and unique? Look no further than the Kabocha pumpkin salad. This delightful dish features sweet, earthy chunks of Kabocha pumpkin and mashed sweet potato tossed with raisins, cream cheese, and crunchy toasted walnuts. It's a perfect blend of flavors and textures that will have you reaching for seconds (or thirds!). So if you're looking for a new way to enjoy this fall favorite, give this Kabocha pumpkin salad a try - your taste buds will thank you!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 325 g Frozen Kabocha squash
- 250 g purple sweet potato
- 1/3 cup 40g rasin
- 1/3 cup 60g walnuts
- 50 g cream cheese
- 3 tbs Japanese mayonnaise
Instructions
- 1
Microwave the frozen Kabocha squash in a microwaveable container for 5 minutes and set aside.
- 2
Wash sweet potato and cut it into about 2 cm dice.
- 3
Microwave the sweet potato for 5 minutes with a little bit of water.
- 4
Combine the cream cheese and mayonnaise.
- 5
Drain the water and place cooked sweet potato and Kabocha squash in a large bowl and mash them.
- 6
Add raisin, walnut (leave a several for topping), cream cheese, and mayonnaise mixture.
- 7
Mix them all together and top with leftover walnut to serve.