Kabocha Squash, Asian Pear, and Tangerine Salad with Balsamic Vinaigrette & Hazelnuts
Author:Chef Michelle Hauser MD
Yield:4 large salads 1x
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
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.
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.
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.