Time: 40 minutes
1 medium kabocha squash, roasted whole, cut into 1-inch cubes
2-3 medium shallots, thinly sliced
1 cup roasted peanuts
¾ cup cilantro, with stems, roughly chopped
¾ cup mint leaves, roughly chopped
1 Tablespoon of canola oil
¼ cup olive oil
1 Tablespoon rice vinegar
1 Tablespoon lime juice
1 Tablespoon maple syrup
1 Tablespoon fish sauce
1 Tablespoon chili paste (sambal)
2 teaspoons fresh ginger, grated
Heat the oven to 400 degrees and place kabocha onto a baking sheet. Roast whole for about 20-25 minutes, until skin has softened.
Allow to cool for a few minutes. Remove stem, then slice in half, using a rocking motion. Scoop seeds out with spoon, slice into wedges, then further into approximately 1-in chunks. You may remove skin or leave it on, up to you.
Toss the squash with canola oil in a large bowl, and sprinkle with sea salt. Allow to cool for 10 minutes. Meanwhile, blend or whisk dressing until smooth, taste and adjust spice or citrus to your liking.
Top with peanuts, shallots, and herbs. Drizzle dressing evenly over salad and gently toss just before serving.
May be refrigerated in an airtight container for 3-4 days.