Camille Styles

Global Kitchen

Turmeric Roasted Kabocha Squash Salad

November 7th, 2017

If there’s one time of year where I, along with most other people, am overcome with the idea of “tradition,” it’s the holidays. I never stray from the classics at Thanksgiving dinner, sticking to buttery mashed potatoes with a side of green bean casserole and a perfectly rich pumpkin pie topped off with a dollop of whipped cream. So of course I’m not that target reader of the recipes that end up on those “unexpected side dishes to try this year” lists. Chalk it all up to my inner traditionalist, but Thanksgiving is just one of those sacred rituals in the house that I don’t want to change up. This year will be no different and the usual suspects will be making their appearance on the dinner table, but then I read this article about why your Thanksgiving feast NEEDS a salad. Do you have one at your dinner? I’ve never made a salad for our gathering – the only acidic item on our table that cuts through all the rich flavors is the cranberry sauce that I load up with orange and lemon juice and the closest we get to a salad is a little corn dish my mom likes that is loaded with bell peppers and basil leaves – but after reading the article, I totally get that we’ve been missing out. I mean, in any other recipe, you try and balance out richness with something light, so why not do the same at Thanksgiving dinner? So I am stepping off my Thanksgiving high-horse and branching out to add something bright and green, but still filled with all the flavors of fall and my spice cabinet, to our table this year.

Turmeric Roasted Kabocha Squash Salad

The perfect Thanksgiving side dish - a Turmeric Roasted Kabocha Squash salad | This Brown Kitchen

Serves 6


for the salad

  • 1 tbsp ghee or olive oil
  • 1 1/2 tsp turmeric powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 3/4 tsp cumin
  • 3 tsp honey
  • 1 small kabocha squash, sliced
  • 6 – 8 figs, halved
  • 2 tsp honey
  • 1 bunch of lacinto kale or greens of choice, chopped
  • lentils of choice
  • cranberries
  • pumpkin seeds
  • goat cheese

for the dressing

  • zest of 1/2 lemon
  • juice of 1 lemon
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 1/2 tbsp ginger paste
  • salt and pepper to taste


  1. Preheat oven to 400 degrees F.
  2. In a small bowl, mix the ghee, turmeric, pepper, salt, cumin, and honey into a paste. With a pastry brush, brush the paste onto both sides of the squash slices and spread into an even layer onto a lined sheet tray. Bake for 15 minutes, flip the squash, and bake for an additional 15 – 20 minutes until the squash is tender. Remove from oven and set aside.
  3. Using the same sheet tray, spread the halved figs into an even layer and drizzle the 2 tsp of honey over the figs. Roast in the 400 degree F oven for about 20 – 25 minutes until dark in color and tender. Remove and set aside.
  4. Layer the salad ingredients together – the chopped greens, squash, figs, lentils, cranberries, pumpkin seeds and goat cheese.
  5. Combine the dressing ingredients in a mason jar and shake until combined, taste and adjust to preferences. Dress the salad and serve. Enjoy!

More “Global Kitchen”

Show Comments +

1 Comment
  1. MEAl5 says:

    YUM, I like it because it’s healthy. Here is my salad recipe, youn can try it 🙂

Leave a Reply