Kabocha Salad (Korean Pumpkin Salad)

Creamy Korean kabocha salad made with tender steamed pumpkin, honey, mayo or yogurt, and pecans. A cozy fall side dish that’s simple and comforting.

Course Salad, Side Dish

Cuisine Korean

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

Keyword danhobak salad, fall side dish, kabocha salad, kabocha squash salad, korean fall recipe, korean kabocha salad, korean pumpkin salad, korean thanksgiving recipe, sweet pumpkin salad

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 140

Author Hyegyoung K. Ford

Ingredients

1 1/2 lb (700 g) kabocha squash
2 tbsp (30 ml) mayonnaise or Greek yogurt
2 tbsp (30 ml) heavy cream or more
1-2 tbsp (15–30 ml) honey
1/4 tsp (1.5 g) salt
1/3 cup (35 g) chopped pecan

Instructions

Wash the skin well, cut the squash in half, and scoop out the seeds. Keep the skin on (it softens beautifully once steamed) and slice the squash into wedges.
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.
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.
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