This kabocha & kale miso sesame soba salad is the perfect soba noodle dish for fall! It’s easy to make and features a bold sesame dressing.

Prep Time: Cook Time: 25 min  Total Time: 35 min Serves: 4
Cuisine: Vegan, Gluten Free Optional, Soy Free, Tree Nut Free
Author: Gena Hamshaw
  • 1 lb kabocha squash, cut into 1-inch pieces (approximately half of one small squash)
  • 1 tablespoon vegetable oil (such as grapeseed or safflower)
  • Kosher salt
  • Crushed red pepper
  • 1 bunch dinosaur (lacinato) kale, cleaned and cut into thin ribbons
  • 1 cup shredded red cabbage
  • 8 ounces soba noodles (be sure to use 100% buckwheat if you are sensitive or allergic to gluten)
  • 2 green onion tops, chopped
  • 2 tablespoons white or black sesame seeds
For the miso sesame dressing:
  • 2 tablespoons white, red, or brown miso
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon tamari
  • 1½ teaspoons maple syrup
  • 1 teaspoon finely minced or grated ginger (substitute ½ teaspoon ground ginger)
  • 1 clove garlic, finely minced or grated on a microplane
  • 3 tablespoons lightly toasted sesame oil (or 1 tablespoon toasted sesame oil + 2 tablespoons neutral flavored vegetable oil, such as grapeseed or avocado)
  • Crushed red pepper to taste
The featured image is a stock photo by pexels meant to represent this dish.