Winter Squash Salad
Sweet, colorful, and crunchy, this salad is a unique alternative to potato salad. Great for picnics and potlucks!
Author: Chef Rachel Z
Recipe type: Salad
- 1 medium kabocha squash, seeded and cut into 1-inch cubes
- pinch sea salt
- 1 cup organic sweet corn
- ½ cup purple onion, cut into thin slices
- 2 tablespoons sweet white miso
- 2 tablespoons fresh lemon juice
- 3 tablespoons spring or filtered water, divided
- 4 teaspoons umeboshi vinegar, divided
- 1 tablespoon mirin
- 1 tablespoon extra virgin olive oil
- 1 teaspoon unpasteurized shoyu or tamari
- ½ cup fresh cilantro and/or fresh basil, chopped
- In large pot with steamer basket and lid, steam kabocha squash with a pinch of salt until soft, but not mushy. Set aside in a large bowl to cool.
- In the same cooking water, add sweet corn and cook for one minute. Remove from pot with skimmer and add to squash.
- In a small bowl, toss together sliced onion, a teaspoon of ume vinegar, and 1 tablespoon hot water. Set aside to marinate.
- Whisk together white miso, lemon juice, water, mirin, olive oil, and shoyu. Toss the dressing with the squash, corn, and pickled onion.
- Garnish with chopped cilantro and/or basil.