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

Kabocha Squash Salad with Hazelnuts



  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.       


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%