Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, kabocha squash salad with dried fruit and nuts. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Kabocha Squash Salad recipe that goes great with any Korean meal. High in beta-carotene, Kabocha Squash also has great health benefits so try making some! So, when I first encountered this Kabocha Squash Salad or Danhobak Salad at our local restaurant, I was not sure I was going to like it.

Kabocha Squash Salad with Dried Fruit and Nuts is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Kabocha Squash Salad with Dried Fruit and Nuts is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook kabocha squash salad with dried fruit and nuts using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Kabocha Squash Salad with Dried Fruit and Nuts:

1. Take 1/8 Kabocha squash
2. Take 80 grams ❤ Unsweetened yogurt
3. Get 2 tbsp ❤ Mayonnaise
4. Prepare 15 grams ❤ Cranberries
5. Get 15 grams ❤ Mango
6. Get 15 grams ❤ Raisins
7. Make ready 1 Nuts (Walnuts, pumpkin seeds, etc.)
8. Get 1 Salt and coarsely ground black pepper (optional)

Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. Pumpkin's Japanese cousin is one of the sweetest squash varieties out there. Vegan and gluten-free recipe for a vivid, flavorful kale and kabocha salad. Massage the kale and roast the squash with roasted red pepper vinaigrette.

Instructions to make Kabocha Squash Salad with Dried Fruit and Nuts:

1. Dried fruit will expand a little after absorbing liquid, so chop the larger pieces, like the mangoes. You can use any dried fruit of your choice.
2. Preparation the night before: Add 1 tablespoon of mayonnaise to the yogurt. Add dried fruit of your choice, mix, and keep in the fridge.
3. Next day: Cut the kabocha squash into 1-2 cm cubes, put them in a silicone steamer, and cover with a lid. Microwave for 3-4 minutes. If a bamboo skewer goes through the kabocha squash easily, it's ready.
4. Combine the yogurt from Step 2 and kabocha squash from Step 3. Add nuts of your choice to taste, lightly mix together, and it's done.
5. You can enjoy it as a dessert, salad, bread filling, or however you'd like to. This salad is also tasty without mayonnaise.
6. If you would like to have it as a dessert, I recommend using 1 tablespoon of mayonnaise (or even none at all). If you would like to have it as a salad, I recommend using 2 tablespoons of mayonnaise, but adjust the amount to taste.
7. I toasted an English muffin, spread it with cream cheese, and topped with this salad. It's sweet, sour, and made me feel happy in the morning.

When cooked, Kabocha squash has a finely grained, dry, tender texture with a buttery, sweet, and rich, nutty flavor reminiscent of sweet potato and pumpkin. Kabocha squash, botanically classified as Cucurbita maxima, is a sweet squash variety that is a member of the Cucurbitaceae family along. Creamy Kabocha Squash Soup with Lemongrass. Creamy Roasted Cauliflower and Chestnut Soup. Steel Cut Oatmeal with Dried Fruit.

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