Photo: Iain Bagwell; Styling: Chelsea Zimmer
Active Time
23 Mins
Total Time
33 Mins
Serves 6 (serving size: 2 pumpkin wedges and 1 cup salad)

How to Make It

Step 1

Preheat oven to 375°F.

Step 2

Combine pumpkin, 1 tablespoon olive oil, coriander seeds, pepper, and 1/4 teaspoon salt in a large bowl, tossing gently with hands to coat. Spread in a single layer on a baking sheet. Cover with foil. Bake at 375°F for 10 minutes. Remove foil; bake 15 more minutes or until pumpkin is tender and browned, turning once.

Step 3

While pumpkin roasts, combine cranberries, vinegar, brown sugar, mustard seeds, and 1/8 teaspoon salt in a small skillet over medium-low heat. Bring to a simmer; remove from heat. Steep 15 minutes or until almost all of the liquid is absorbed.

Step 4

Place onion in a bowl of ice-cold water; let stand 10 minutes. Drain.

Step 5

Toss lemon juice, kale, remaining 1 tablespoon olive oil, and remaining 1/8 teaspoon salt in a large bowl, massaging kale with hands to soften. Transfer kale to a large serving platter; top with pumpkin and onion. Sprinkle with cranberries.

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Ratings & Reviews

Mixed feelings

July 13, 2017
This was my first time with kabocha and I really loved it.  I will definitely roast this squash again!  Hubby did not care for the coriander seeds and I felt the dressing for the spinach (we aren't fans of kale) was too sour with 2 tablespoons of lemon juice.  It was a beautiful salad and we enjoyed the cranberry part.  Not sure I'd make this one again, though I'm glad I tried it!

Beautiful and Delicious

December 24, 2016
 I made this recipe and found it to be everything I'd hoped it would be:  it was not only a stunning dish, but it was easy to make, tasted great (loved the flavor and texture variety).  I'll be making it again for our Christmas dinner, and think it's going to become a staple in our home.