Roasted Brussel Sprout & Kabocha Squash Salad with Pistachio Vinaigrette
Kabocha is a Japanese squash that has a fluffy texture and tastes similar to a cross between a sweet potato and pumpkin. Just like most squash, it holds up well to those deep earthy North African spices that I can’t get enough of. Pair this with a sweet pistachio vinaigrette over some arugula and you have a splendid vegetarian dinner salad. Skip the arugula, drizzle the vinaigrette and have a side dish with your protein of choice. Find a nice organic squash, wash it with some Rebel Green Fruit and Veggie Wash so you can keep the peel on and devour the roasted skin that is packed with fiber and nutrients. If you have any leftovers, top a flat bread with the squash and some smoked gouda or munster or make a panini with squash, goat cheese and a drizzle of hot honey. Step out of your comfort zone and try and Kabocha. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- Rebel Green Fruit & Veggie Wash
- Beyond Gourmet parchment paper
- Chosen Foods Avocado Oil
- 1 fresh stalk of brussel sprouts
- 1 Japanese kabocha squash
- 1.5 tablespoons of Simply Organic Umami Blend roasted garlic
- 2-3 teaspoons of Frontier Co-op sumac
- 2 teaspoons of El Ras Hanout
- 2 teaspoons of Simply Organic Umami Blend sweet & smoky
- Frontier Co-op salt & pepper
- Vinaigrette
- 1/4 cup of Sutter Buttes lemon olive oil
- 1.5 tablespoons of vanilla balsamic vinegar
- 2 tablespoons of karmalize.me pistachio butter
- 1 tablespoon of Mike’s hot honey
- 2-4 tablespoons of hot water
- Salad/toppings
- 1-2 packages of fresh baby arugula (depending if you want a lot of greens or not)
- dried cranberries
- pistachios
- shaved parmesan or goat cheese
Directions
- 375 degree oven. Two baking sheets lined with parchment paper.
- Wash the brussels and squash with veggie wash.
- Halve the brussel sprouts and toss in a bowl with a tablespoon or so of Avocado oil and the roasted garlic blend, salt & pepper to taste. Place on a baking sheet and spread them out. Roast until tender and brown and some leaves may even be crispy.
- Cut the ends off the squash and then cut in half. Scoop out pulp/seeds. Cut the halves in half and so on and so forth. Depending on how many times you cut the wedges will determine how many pieces you end up with. If you want super thick squash you will need to adjust your roasting time.
- Toss the squash wedges with avocado oil, sumac, sweet & smoky umami blend, El Ras Hanout, and salt & pepper to taste. Arrange on baking tray and bake until fork tender and caramelized about 20 minutes. The last few minutes of roasting you can brush one side of the squash with a little of the vinaigrette for added caramelization but it is not required, but keep an eye on it if you do as the sugars in the vinaigrette can burn quickly.
- For the vinaigrette: whisk together the lemon olive oil, vanilla vinegar, pistachio butter, hot honey and some hot water (out of the sink is fine), salt & pepper to taste.
- Arrange some arugula on a plate or the whole package if you are doing a platter. Place some roasted brussel sprouts and roasted kabocha on top of the arugula. Sprinkle some more pistachios, dried cranberries and some shave parmesan, then drizzle some of the pistachio vinaigrette.
- Dig In!