• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Chef in Medicine

Trustworthy, evidence-based nutrition and health information combined with cooking tutorials so that you can create delicious, healthy food

  • Home
  • About
    • About Chef in Medicine
    • A Chef’s Unlikely Journey into Medicine
    • Publications + Media
  • Recipes
  • Posts
    • Health
    • Tutorials
  • Store
    • Books & Resources
    • Ingredients
    • Kitchen Equipment
  • Culinary Medicine Curriculum
  • Contact

Kabocha Squash, Asian Pear, and Tangerine Salad with Balsamic Vinaigrette & Hazelnuts

March 24, 2019 By Chef Michelle Hauser MD Leave a Comment

Kabocha Squash Salad with Hazelnuts

This recipe came about as many do in my kitchen—from trying to Iron Chef with what I have around. For context, I don’t often shop with a detailed list of the produce I need. Instead, I add generic comments like, “fruit”, “vegetables”, or “greens”. Alternatively, I may know that I want to make a salad, so will write, “stuff for salad”. Then when I get to the store or farmer’s market, I look for what is freshest, most delicious looking, and the best deal.

Farmers Market

I usually end up with a random assortment of delicious-looking produce and then need to figure out what to do with it after the fact. You don’t need to be a chef to be able to do this in your kitchen—all you need is to learn a few basic cooking techniques. The basic techniques used in this recipe are roasting and making a vinaigrette. You will see these techniques repeated in recipes throughout this site. Practice them today and you’ll be able to whip up roasted vegetables or a delicious salad with anything you have on hand, any day of the week.

Print

Kabocha Squash, Asian Pear, and Tangerine Salad with Balsamic Vinaigrette & Hazelnuts

Kabocha Squash Salad with Hazelnuts
  • Author: Chef Michelle Hauser MD
  • Yield: 4 large salads 1x
Scale

Ingredients

  • 1 small or medium kabocha squash
  • 1/2 cup + 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground pepper, to taste
  • 1 large Asian pear, quartered, cored, and sliced
  • 1/3 cup roasted hazelnuts, roughly chopped
  • 2–4 tangerines (or 1–2 oranges), segmented or peeled then sliced across the segments (to make stars)
  • 2 stalks celery, thinly sliced on a bias
  • 1/4 medium red onion, thinly sliced
  • 1/4 cup balsamic vinegar
  • 1 Tablespoon agave nectar or honey

Instructions

  1. Preheat oven to 350F. Cut squash in half through stem end. Use spoon to scoop seeds out and discard. Coat a small sheet pan with 1 tablespoon of the olive oil. Salt and pepper the cut side of the squash and place cut-side-down on the pan. Roast for approximately 40 minutes or until orange flesh is easily pierced with a fork but not mush (i.e. there’s a slight resistance to the fork). Remove from oven and set aside to cool.
  2. Balsamic Vinaigrette: In a small jar, combine balsamic vinegar, 1/2 cup olive oil, agave and a couple of pinches each of salt and pepper. Screw cap onto jar and shake vigorously until well combined. Set aside. Make sure to shake before each use to mix ingredients.
  3. Arrange slices of Asian pear on 4 dinner plates. Slice squash into wedges as pictured and arrange on plates atop the pears. Top with tangerines (or oranges), celery and onions. Sprinkle with hazelnuts. Drizzle balsamic vinaigrette over ingredients on each plate and sprinkle with a pinch of salt and freshly ground black pepper.  Serve.       

Notes

  • Kabocha squash can be replaced with any winter squash. Try roasted butternut squash.

Nutritional Info (per serving): Calories 422, Total Fat 30.3g, Saturated Fat 3.7g, Cholesterol 0mg, Sodium 91mg, Total Carbohydrate 40.2g, Dietary Fiber 6.9g, Sugars 21.1g, Protein 4.5g, Vitamin A 52%, Vitamin C 87%, Calcium 12%, Iron 10% 

Filed Under: California/New American, Cooking Techniques, Dairy-free Recipes, Gluten-free Recipes, Mediterranean Diet Recipes, Recipe by Country/Region, Recipes, Recipes by Diet, Salads, Vegan Recipes, Vegetarian Recipes

Previous Post: « Healthy holidays: Traveling with your diet and exercise routine
Next Post: Dye Easter Eggs Naturally at Home »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Join the CIM Community!

Welcome to the CIM community! Check your email to confirm your subscription and be on the lookout for new content coming your way.

There was an error submitting your subscription. Please try again.

Powered by ConvertKit

Chef Michelle Hauser, MD

avatar for

chefinmedicine

Michelle Hauser
Made in a cooking class with my patients today: Ch Made in a cooking class with my patients today: Chana masala and roasted cauliflower with cumin & coriander; fruit chaat #IndianFood #culinarymedicine #chefinmedicine #chanamasala #fruit chaat #foodismedicine
Mise en place for chana masala with my patients to Mise en place for chana masala with my patients today— Clockwise from the top: garam masala, turmeric, asafoetida, ground cumin, salt, cloves, cinnamon stick, green cardamom, bay leaf, whole cumin seeds, red chili powder (rashampatti) is in the center. #foodismedicine #culinarymedicine #chefinmedicine #indianfood #chanamasala
Gorgeous Buddha Bowls and Steel Cut Oats from toda Gorgeous Buddha Bowls and Steel Cut Oats from today’s Teaching Kitchen course for MD & PA students-photo by the talented @soulfoodsalon (who frequently joins the course as volunteer faculty-thank you!) @stanford.med @chefinmedicine #culinarymedicine
Stanford MD & PA students graduate from the teachi Stanford MD & PA students graduate from the teaching kitchen with honors-so much delicious food shared at the final potluck tonight. Everything had a story, showcased a lesson from the course and students reflected on what they learned that would most help them counsel patients on dietary changes. #culinarymedicine #stanfordmedicine @stanford.med #meded #teachingkitchen @soulfoodsalon #worldflavors #unapologeticallydelicious #healthycooking
Fruit forward desserts prepared by Stanford MD & P Fruit forward desserts prepared by Stanford MD & PA students-SURG 244 The Doctor is In (the Kitchen)—teaching kitchen elective. So delicious 😋-thanks to Drs. Elizabeth Shepard, Sue Kim, and Christopher Gardner along with Lindsay Kennedy, PA and for volunteering to share the overlap of their work and culinary medicine with the students! #CulinaryMedicine #FoodIsMedicine #Dessert #TeachingKitchen #FruitForward #DessertFlip #Nutrition #MedicalEducation #MedEd #stanfordmedicine
The Dietary Spectrum: When Food Becomes Medicine-- The Dietary Spectrum: When Food Becomes Medicine--Keynote presentation filled with tips on guiding patients to make dietary behavior changes. #LM2021 #nutrition #foodasmedicine #behaviorchange #obesitymedicine #culinarymedicine lmconference.org/2021/LM21/index.asp
Just finished a fantastic session with @spiceboxtr Just finished a fantastic session with @spiceboxtravels on implementing culinary medicine in clinical practice! Check out the rest of the American College of Lifestyle Medicine 2021 Annual Conference for a recording and other lifestyle medicine CME opportunities. #LM2021 @aclifemed #CulinaryMedicine #LifestyleMedicine #ObesityMedicine
Eat More Plants bite-sized chat today 10AM PST/12 Eat More Plants bite-sized chat today 10AM PST/12 CST for Lifestyle Medicine Week #ACLifeMed #lifestylemedicine #foodismedicine
Ready to record a bite-sized chat on the WHAT, WHY Ready to record a bite-sized chat on the WHAT, WHY, and HOW to Eat More Plants for #LMWEEK. Register at the link above for this and other chats on Lifestyle Medicine topics throughout the week (5/31-6/4) #ACLM #lifestylemedicine #eatmoreplants #foodismedicine
Gorgeous salad from @spiceboxtravels new book, Spi Gorgeous salad from @spiceboxtravels new book, Spicebox Kitchen. Highly recommend! My patients really enjoyed this as well. Orange & Olive Salad with Almonds #chefinmedicine #bloodoranges #salad #spiceboxkitchen #mediterraneanfood #eattherainbow #plantbased #wholefood #vegan #glutenfree
So excited to receive my copy of Spicebox Kitchen So excited to receive my copy of Spicebox Kitchen written by my super talented friend, and doctor-chef, @spiceboxtravels ! I made the Gado Gado tonight and it was enjoyed by all. Can’t wait to try more of her delicious recipes. Do yourself a favor and get this book! #spiceboxkitchen #flavor #spice #culinarymedicine #chefinmedicine
The next adventure—I am officially joining the D The next adventure—I am officially joining the Dept of Surgery as Clinical Associate Professor at Stanford! I am looking forward to working with new colleagues to build a medical/lifestyle weight loss program at Stanford that brings together the best of weight management, internal medicine, lifestyle medicine, culinary medicine, and other specialties to provide multidisciplinary care for patients with overweight and obesity. (I will remain in my other positions as well.) #stanfordmedicine  #obesitymedicine #lifestylemedicine #culinarymedicine #stanfordgensurg #stanfordsurgery #stanfordhealthcare
Second COVID-19 vaccination ✅ So thankful to be Second COVID-19 vaccination ✅ So thankful to be fully vaccinated! #chefinmedicine #covid_19 #vaccine #covidvaccine #pandemic #protectingmeprotectingyou #protectingmyfamily
Excellent Ramen on a chilly day. This was from a h Excellent Ramen on a chilly day. This was from a highly adapted version of Easy Vegan Ramen from @minimalistbaker , but if you follow the recipe it’s sure to turn out delicious 😋 I plan to adapt the broth for Pho next time #chefinmedicine #vegan #plantbased #ramen #eatmoreplants #tofu #soup
Thankful for our little family, our health, having Thankful for our little family, our health, having a roof over our head and food on our plates. Really missing family, too. It has been a year since I’ve seen my parents and siblings, grandparents, and so on. Hoping 2021 brings us together again. Thankful for FaceTime and Zoom in the meantime.
Cooking Demo filming today for Healthy Kitchens, H Cooking Demo filming today for Healthy Kitchens, Healthy Lives: Plant-forward Plate Strategies in the Relentless Pursuit of Deliciousness. Join the virtual conference Feb 3-5, 2021 #CIAHKHL #chefinmedicine #plantforward #plantbased #wholefood #delicious #healthymeals #CulinaryMedicine #TeachingKitchens #CookingIsMedicine #nutrition
Load More... Follow on Instagram

Search

Popular CIM Posts

Healthy Pancakes

Pancakes-making them healthier without making them taste healthy

Posted on October 1, 2012
Stanford Teaching Kitchen

Stanford’s Teaching Kitchen Course for Medical Students

Posted on May 8, 2017
Salting food

The Best Ways to Cut Back on Salt

Posted on December 22, 2016
Vichyssoise Potato Leek Soup

Vichyssoise Reimagined (aka. Potato Leek Soup)

Posted on November 12, 2016

Footer

Copyright © 2022 · Foodie Pro Theme On Genesis Framework · WordPress · Log in