Kabocha & Kale Miso Sesame Soba Salad

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.

• 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

• 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