Savory Pumpkin & Squash Recipe Challenge Recipe #11
This is the second of two submissions by contributor local Austin Chef Rachel Zierzow. Check out her blog here. Her other recipe for Creamy Butternut Squash Soup can be found here.
Winter Squash Salad
Sweet, colorful, and crunchy, this salad is a unique alternative to potato salad. Great for picnics and potlucks!
- 1 medium kabocha squash, seeded and cut into 1-inch cubes
- pinch sea salt
- 1 cup organic sweet corn
- ½ cup purple onion, cut into thin slices
- 2 tablespoons sweet white miso
- 2 tablespoons fresh lemon juice
- 3 tablespoons spring or filtered water, divided
- 4 teaspoons umeboshi vinegar, divided
- 1 tablespoon mirin
- 1 tablespoon extra virgin olive oil
- 1 teaspoon unpasteurized shoyu or tamari
- ½ cup fresh cilantro and/or fresh basil, chopped
- In a large pot with steamer basket and lid, steam kabocha squash with a pinch of salt until soft, but not mushy. Set aside in a large bowl to cool.
- In the same cooking water, add sweet corn and cook for one minute. Remove from pot with a skimmer and add to squash.
- In a small bowl, toss together sliced onion, a teaspoon of ume vinegar, and 1 tablespoon hot water. Set aside to marinate.
- Whisk together white miso, lemon juice, water, mirin, olive oil, and shoyu. Toss the dressing with the squash, corn, and pickled onion.
- Garnish with chopped cilantro and/or basil.