This kabocha & kale miso sesame soba salad is the perfect soba noodle dish for fall! It’s easy to make and features a bold sesame dressing.
Prep Time: Cook Time: 25 min Total Time: 35 min Serves: 4
Cuisine: Vegan, Gluten Free Optional, Soy Free, Tree Nut Free
Author: Gena Hamshaw
- 1 lb kabocha squash, cut into 1-inch pieces (approximately half of one small squash)
- 1 tablespoon vegetable oil (such as grapeseed or safflower)
- Kosher salt
- Crushed red pepper
- 1 bunch dinosaur (lacinato) kale, cleaned and cut into thin ribbons
- 1 cup shredded red cabbage
- 8 ounces soba noodles (be sure to use 100% buckwheat if you are sensitive or allergic to gluten)
- 2 green onion tops, chopped
- 2 tablespoons white or black sesame seeds
For the miso sesame dressing:
- 2 tablespoons white, red, or brown miso
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon tamari
- 1½ teaspoons maple syrup
- 1 teaspoon finely minced or grated ginger (substitute ½ teaspoon ground ginger)
- 1 clove garlic, finely minced or grated on a microplane
- 3 tablespoons lightly toasted sesame oil (or 1 tablespoon toasted sesame oil + 2 tablespoons neutral flavored vegetable oil, such as grapeseed or avocado)
- Crushed red pepper to taste
- Preheat your oven to 400F and line a baking sheet with parchment or foil. Toss the squash cubes in the vegetable oil and place them on the baking sheet. Sprinkle with kosher salt and crushed red pepper. Roast for 20 minutes, or until the squash is golden at the edges and fork-tender.
- While the squash roasts, bring a medium pot of water to boil. Fit it with a steamer attachment (or a sieve) and steam the kale till bright green and tender. Set the kale aside. Add the soba noodles to the boiling water and cook according to package instructions.
- Whisk together or blend the dressing ingredients.
- When the soba noodles are ready, drain them and rinse them thoroughly with cold, running water. Transfer the noodles, steamed kale, cabbage, chopped green onion, and sesame seeds to a large mixing bowl. Add the dressing and mix well to combine. Fold in the roasted squash. Serve with extra sesame seeds and chopped green onion, if you like–a squeeze of sriracha is nice, too!
Leftover soba noodles will keep for up to two days in an airtight container in the fridge.