Kabocha Salad

A delicious and flavorful salad that you can prepare ahead of time.

  • Author: stylepreservation
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 3 salads 1x
  • Category: salad
  • Cuisine: Vegetarian
  • Diet: Vegetarian


Units Scale

Simmered Kabocha

  • 1 lb Kabocha Chunks (I used the 1.25 lb package from Costco and it came out good)
  • 3/4 cup dashi (I used 1/2 tsp of Hondashi mixed into boiling water)
  • 3 tablespoons sugar
  • 2 tablespoons shoyu


  • 6 cups Organic Girl Super Greens (or use the greens of your choice)
  • 1 Japanese Cucumber diced
  • 12 mini tomatoes halved
  • Spicy Microgreens (2 oz container)-You won’t use nearly all of it.
  • 1/2 onion diced


  1. Prepare your simmered kabocha by putting all ingredients into a large pan and bringing to a boil. Bring the heat to low and let it cook, until most of the liquid is gone. Allow it to cool and refrigerate for a few hours.
  2. Assemble your salads. The ingredients make 3 small salads for meal prepping purposes. 
  3. Put 2 cups of greens in each of your 3 meal containers.
  4. Distribute approximately 4 oz of kabocha in each container. You will have leftover kabocha.
  5. Distribute your Japanese cucumber, tomatoes, and onion equally.
  6. I added a pinch of Spicy Microgreens to each salad.


The ingredients listed make 3 individual salads that you can pack up and take to work. I would eat it within 3 days or less to ensure that the ingredients stay fresh. 

Keywords: kabocha salad, kabocha, simmered kabocha, microgreens

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