Roasted Kabocha Squash and Edamame Salad with Sesame Dressing

Ingredients

• 1 medium Kabocha squash
• 1 cup Frozen edamame
• 2 tbsp Sesame oil
• 3 tbsp Rice vinegar
• 2 tbsp Soy sauce
• 1 tbsp Honey
• 1 tsp Ginger, grated
• 1 clove Garlic, minced
• 1 tbsp Sesame seeds
• 4 cups Mixed greens

Instructions

1. 1Preheat your oven to 400°F (200°C). Carefully cut the 1 medium Kabocha squash in half, scoop out and discard the seeds, then cut the squash halves into 1-inch thick wedges. In a large bowl, toss the squash wedges with 1 tablespoon of the 2 tbsp Sesame oil until they are evenly coated.
2. 2Spread the coated squash wedges in a single layer on a baking sheet. Roast the squash in the preheated oven for 25-30 minutes, turning the wedges once halfway through, until the squash is fork-tender and has a slightly caramelized appearance. Carefully remove the baking sheet from the oven and set it aside to cool slightly.
3. 3While the squash is roasting, bring a small pot of water to a boil. Add the 1 cup Frozen edamame to the boiling water and cook for 3-5 minutes, until the edamame beans are tender. Drain the cooked edamame thoroughly in a colander and set it aside.
4. 4In a medium bowl, whisk together the remaining 1 tablespoon of the 2 tbsp Sesame oil, the 3 tbsp Rice vinegar, the 2 tbsp Soy sauce, the 1 tbsp Honey, the 1 tsp grated Ginger, and the 1 clove minced Garlic until all ingredients are well combined.
5. 5In a large serving bowl, combine the roasted 1 medium Kabocha squash wedges, the cooked 1 cup Frozen edamame, and the 4 cups Mixed greens.
6. 6Pour the prepared sesame dressing over the ingredients in the large serving bowl. Gently toss everything together until the squash, edamame, and mixed greens are evenly coated with the dressing. Sprinkle the 1 tbsp Sesame seeds over the salad just before serving.

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