Kabocha Salad

Kabocha (Japanese pumpkin) is one of my favorite ingredients to cook with during the fall. Its naturally sweet flavor and smooth texture make it a versatile addition to many dishes. But my go-to is this simple Kabocha Salad with Miso & Mayo. In this recipe, I’ll show you two different versions. One with bite-sized pieces of kabocha for a more textured salad. And another where the kabocha is mashed and served over a bed of crisp lettuce for a creamy, satisfying dish. While Kabocha is traditionally a fall ingredient, this salad is so delicious and easy to prepare that you can enjoy it year-round with almost any meal.

Kabocha - Japanese Pumpkin

Kabocha is a type of Japanese pumpkin with a hard, dark green rind and vibrant orange flesh. Its flavor is similar to but sweeter than butternut squash, making it perfect for both savory and sweet dishes. Kabocha is packed with nutrients like beta-carotene. It supports healthy skin and vision, and is also rich in vitamins A and C, fiber, and antioxidants. Its versatility is one of the reasons I love it. You can steam, roast, mash, or even fry it. In this recipe, we’re combining the sweet, creamy flavor of kabocha with the savory depth of miso and the richness of mayonnaise to create a simple but irresistible side dish.

Variations

This Kabocha Salad can be made in two ways, depending on your preference or the texture you’re going for:

Bite-Sized Kabocha Salad: In this version, the kabocha is cut into small, bite-sized pieces and gently steamed or microwaved until tender. This version gives the salad a nice texture, with the soft yet firm pieces of kabocha mixing beautifully with the creamy miso & mayo dressing. It’s a great option if you want a salad that holds its shape and has a bit more bite to it.
Mashed Kabocha Salad: For a creamier, more luxurious texture, mash the cooked kabocha and serve it over a bed of fresh lettuce. This version has a consistency similar to a potato salad, where the kabocha’s natural sweetness and creamy texture shine through. The addition of crisp lettuce provides a refreshing contrast to the richness of the salad. It’s a lighter option that pairs well with grilled meats or fish.

Whichever version you choose, the combination of kabocha, miso, and mayo makes for a delightful side dish that’s easy to prepare and full of flavor.

Benefits of Eating Kabocha

Kabocha isn’t just delicious, it’s also packed with health benefits. As a great source of fiber, it helps with digestion and keeps you feeling full. The high levels of beta-carotene in kabocha are converted into vitamin A in the body, which is important for maintaining healthy skin, boosting your immune system, and supporting good vision. Additionally, kabocha is lower in calories compared to other squashes. Making it a wonderful option for anyone looking for a nutritious, low-calorie food that doesn’t sacrifice flavor.

Kabocha is a wonderful ingredient that brings both flavor and nutrition to any meal. And this Kabocha Salad with Miso & Mayo recipe is one of the simplest ways to enjoy it. Whether you prefer the bite-sized version or the mashed salad over lettuce, you can’t go wrong. My tip for getting the best results is to make sure the kabocha is fully tender before mixing it with the dressing, as this will help the flavors meld together perfectly. I hope this dish brings a little bit of Japan to your table!

Serve Kabocha Salad with:

Kabocha Salad with Miso & Mayo

Cooking Japanese

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 10

Course Salad, Side Dish

Cuisine Japanese

Servings people

Ingredients

¼ Kabocha Pumpkin 500g
1 tablespoon Miso
1 tablespoon Mayonnaise
Salt
Black Pepper

Instructions

Wash the pumpkin thoroughly.
Remove the seeds from the pumpkin.
Cut the pumpkin into bite-sized pieces.
Place the pumpkin pieces in a heat-resistant container. Cover the container with a lid and plastic wrap. Microwave the pumpkin at 600W for 5 minutes.
Check if the pumpkin is soft all the way through with a toothpick. If it's still hard, heat it for an additional 1 minute at a time.
Add miso, mayonnaise, salt, and pepper to the pumpkin and mix well.
Serve
For a second version, mash the pumpkin after being microwaved and mixed with miso, mayo, salt & pepper until smooth.
Place small pieces of lettuce on a plate and spoon the mashed kabocha on top.
Serve