With the festive season upon us, it’s the perfect time to celebrate dishes that bring harmony and balance to the richness of holiday spreads. This kabocha salad is a Japanese classic reimagined for the season. To give it a festive twist, we’ve topped it with sweet-tart dried cranberries and crunchy toasted pecans. The result? A side dish that’s as beautiful as it is delicious. While this recipe draws inspiration from traditional Japanese flavors, we’ve discovered how effortlessly it fits into the holiday table, offering a refreshing yet comforting counterpoint to heavier dishes. 

Perfectly balanced and irresistibly flavorful, this kabocha salad is destined to become a new seasonal favorite.

Kabocha Salad Recipe 

Ingredients

• 1 large Japanese kabocha pumpkin, peeled and cubed
• 2 hard-boiled eggs, chopped
• 1 small cucumber, thinly sliced (best to use a mandolin, sprinkle with salt, and let sit for 10 minutes; then squeeze out excess liquid)
• 3 tablespoons of Japanese Kewpie mayo
• 1 teaspoon of rice vinegar
• Salt and pepper, to taste
• 1 tablespoon of dried cranberries
• 1 tablespoon of toasted pecans

Steps

1. Steam or boil the kabocha pumpkin until tender. To prevent excess liquid, strain the cooked pumpkin thoroughly and let it sit in a colander or on paper towels for a few minutes before mashing.

2. Mash the kabocha with a spatula until smooth. Gently fold in the chopped eggs and prepared cucumber slices. Mix in the Kewpie mayo, rice vinegar, salt, and pepper, adjusting the seasoning to your preference.

3. Transfer the mashed kabocha mixture to a serving dish and sprinkle with dried cranberries and toasted pecans for a festive touch. Serve chilled or at room temperature as a vibrant, seasonal side.

With its creamy texture, bright flavors, and festive toppings, this kabocha salad is a comforting addition to any holiday feast, offering something unexpected yet perfectly balanced.