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Try this creamy kabocha salad with crunchy nuts and cream cheese. It’s a delicious and easy Japanese side dish perfect for fall or meal prep. Simple to make in just a few steps!

Looking for more ways to enjoy kabocha? Check out these easy Japanese kabocha recipes!

Kabocha salad with cream cheese served in a bowl.

Recipe Ingredients

You will need the following ingredients to make this kabocha salad:

Kabocha (Japanese Pumpkin): Naturally sweet with a creamy texture, kabocha is the star of this recipe. Pick one that feels heavy for its size and has a deep green skin. If you’re unsure how to cut it, see my guide: How to Cut a Kabocha Squash.
Cream Cheese: Adds a rich flavor that balances the natural sweetness of kabocha. Let it soften at room temperature before mixing for a smoother texture.
Nuts: Add a crunchy contrast to the creamy salad. I like a mix of almonds, cashews, and walnuts, but feel free to use your favorites.
Milk: I use soy milk to make the kabocha soft and creamy, but any milk (such as oat, almond, or dairy milk) works just as well.
Mayonnaise, Salt, and Pepper: These simple seasonings bring everything together. Adjust the amount to your taste.

How To Make Kabocha Salad: STEP BY STEP

Here’s a quick visual guide! Check the recipe card below for the video and full details!

Step 1

Steam the kabocha until tender.

Step 2

Mash the kabocha in a bowl.

Step 3

Chop the nuts.

Step 4

Add the cream cheese, chopped nuts, mayonnaise, milk, and salt and pepper. Stir until everything is well combined.

Serve and enjoy this creamy, sweet kabocha salad! You can also try a variation by adding chopped boiled eggs.

Recipe Tips

Keep the Skin: The skin of kabocha is packed with nutrients, so I keep it on for this salad. If you don’t like the texture, you can remove it after steaming.
Adjust the Creaminess: If your kabocha is watery, skip the milk to keep the salad from becoming too soft. If it’s on the firm side, add a little milk to adjust the creaminess.
Add Your Twist: Feel free to add a touch of honey or sugar for extra sweetness.
How to Steam Kabocha: For tips on steaming kabocha, check out this recipe: Steamed Kabocha Squash with a Steamer Basket.

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I hope you enjoy this kabocha recipe! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

かぼちゃクリチサラダ

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Prep: 5

Cook: 10

Total: 15

Servings:

Author: Juri Austin

かぼちゃのやさしい甘みを、香ばしいナッツとクリームチーズが引き立てる、まろやかなかぼちゃクリチサラダをご紹介します。秋の食卓にぜひお試しください！

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Equipment

片手鍋
蒸し器

Ingredients

Instructions

下ごしらえ：かぼちゃは小さめに切り、柔らかくなるまで約10分ほど蒸します。ナッツは粗めに刻んでおきます。
かぼちゃをマッシュする：蒸したかぼちゃをボウルに入れ、フォークやマッシャーでなめらかになるまで潰します。
味付けする：クリームチーズ、刻んだナッツ、マヨネーズ、豆乳、塩こしょうを加え、全体が均一になるまでよく混ぜます。
盛り付ける：器に盛り、仕上げにナッツをちらして完成です。

Notes

保存方法: 保存容器に入れて冷蔵庫で3日以内にお召し上がりください。
皮には栄養がたっぷり含まれているため、このサラダでは皮つきのまま使っています。食感が気になる場合は、蒸したあとに切り落としてください。
水っぽいかぼちゃの場合は牛乳を加えずに仕上げ、逆に固めのかぼちゃなら、豆乳を少し足してクリーミーに整えてください。
蜂蜜や砂糖を少量加えると、かぼちゃの甘みが引き立ってよりおいしくなります。

Video

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 6gProtein: 3g

This nutritional information is estimated and provided for general reference only.

Course: サラダ

Cuisine: 和食

Keyword: かぼちゃサラダ

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Kabocha Salad with Cream Cheese and Nuts

Recipe Ingredients

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