Kabocha Squash Salad with Apple and Mixed Greens

When I approached Naotatsu Ito about contributing a recipe for EAT’s recipe box, the chef generously invited me into the Daidoco kitchen to watch him make his own dinner once the lunch rush was over. Here is the salad he made, using all organic produce from Umi Nami Farm in Metchosin.

1 Gala apple, cored and cut into matchsticks

½ lb. kabocha squash, cut into matchsticks (about 1 cup)

4 oz. mixed greens

1 tbsp. garlic oil

1 tsp. fresh lime juice

¼ cup sliced blanched almonds



Stir a pinch of salt into a medium bowl with water. Rinse apple matchsticks in salt water to prevent discoloration. Drain quickly and set aside. Place kabocha squash matchsticks in a medium nonstick frying pan. Cover with water and bring to a boil. Cook for 2-3 minutes until squash is tender but not soft. Drain. Gently toss apple and squash and arrange on a bed of mixed greens. Drizzle with garlic oil and lime juice. Garnish with blanched almonds.


Cook’s note: Chef Naotatsu used a homemade garlic oil, telling me to simply crush a few cloves and simmer in canola oil until the garlic turns golden brown. I used 4 crushed garlic cloves to 1/4 cup canola oil with good results.Refrigerate leftover oil for up to a week.

Written By:

Gary Hynes, a writer and photographer, founded EAT magazine in 1998 and is its editor and chief paperboy. He studied Electronic Music with Samuel Dolan at Toronto’s Royal Conservatory of Music, Audio Recording Technology at ...

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