Kabocha Salad: Easy Korean Pumpkin Salad

Kabocha salad (Korean pumpkin salad) made with kabocha squash

Kabocha Salad: Easy Korean Pumpkin Salad

Enjoy this easy recipe for Kabocha Salad, a delicious Korean pumpkin salad perfect for fall. Packed with flavor and health benefits, this authentic side dish is a must-try for lovers of Korean cuisine.

Course Salad, Side Dish

Cuisine Korean

Diet Gluten Free, Halal, Hindu, Kosher, Low Fat, Low Salt

Keyword fall, holiday, Kabocha, kabocha salad, kabocha squash, pumpkin salad, winter

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 140

Author Holly Ford

Ingredients

1 1/2 lb (700 g) kabocha sqush
2 tbsp mayonnaise or Greek yogurt
2 tbsp heavy cream or more
1-2 tbsp honey
1/4 tsp salt
1/3 cup chopped pecan

Instructions

Prep the Kabocha Squash: Wash the skin thoroughly. Cut the squash in half and remove the seeds. Keep the skin on and slice the squash into wedges.
Steam Kabocha: Place the slices in a steamer and steam for 5-10 minutes. You'll know it's done when you can easily poke a chopstick through a slice.
Mash and Mix: In a large bowl, roughly mash the kabocha, skin and all. It's okay to leave some chunks. Stir in mayonnaise or Greek yogurt, honey, and heavy cream. For a creamier texture, feel free to add a bit more cream. Season with salt according to your taste. Mix in the chopped pecans for crunch.
Serving Options: You can serve the salad warm, or you can chill it in the fridge until you're ready to eat. See note below for presentation tip!

Notes

Optional Additions: Raisins or cranberries can infuse the salad with additional sweetness and a splash of color.
For an eye-catching presentation, consider using a large cookie (or ice cream) scoop to form the salad into neat balls on your serving plate.

Nutrition