Roasted Kobocha Salad

(Serves 4)

Alyssa Moreau

Ingredients

Kabocha pumpkin, peeled, seeded and 4 cups
  cut into 1” chunks
Red bell pepper, sliced 1 cup
Leek, sliced thin 1 cup
Garlic, minced 2 tsp.
Olive oil 1 tbsp.
Cumin 1 tsp.
Salt 1/4 tsp.
Cayenne Dash
Beans, cannellini or great northern, 1-15 oz. can
  low sodium or salt-free, rinsed and drained
Sesame seeds, toasted 1 tbsp.
Cilantro or parsley, chopped 1/4 cup
Mesclun greens 12 cups

Dressing:
Olive oil 3 tbsp.
Vinegar, white balsamic 3 tbsp.
Soy sauce, low sodium 1 tbsp.
Honey, lehua or macadamia nut 1 tbsp.
Lime, juice 1/2 piece

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Instructions

1. Toss together the kabocha, bell pepper, leek, garlic, olive oil, cumin, salt and cayenne until well mixed.
2. Place in a 9x13 pan and bake at 350° for 30 minutes or until the kabocha is cooked through.
3. Cool slightly, then add in the beans, sesame seeds and cilantro.
4. Combine dressing ingredients in a jar and shake well. Adjust flavors to taste.
5. Pour 1/2 over the pumpkin mixture and serve on bed of mesclun greens with extra dressing on the side.

Substitutions:
1. Butternut squash can be substituted for Kabocha pumpkin
2. Any white beans can be used, such as navy or garbanzo beans
3. Agave nectar can be used in place of honey