Veggie Salad Bowl with Almond-Cilantro Dressing

by Mary on September 14, 2013


veggie salad bowl with cubed red squash, steamed brocoli florets and stems, peas, and almond cilantro sesame dressing

veggie salad bowl with red kuri squash, broccoli, peas, and almond cilantro sesame dressing

This month’s project for The Salad Bar Monthly Blogging Group is an Asian-themed salad. The heap of colorful first-of-fall winter squash at my food co-op tempted me, and in keeping with the Asian theme I picked out a small, pumpkin-like Red Kuri. It turned out to be a good choice. Its firm, non-stringy flesh with a delicate chestnut flavor held together well when baked and cubed.

I’ve used baked or roasted squash in salad several times now and this time turned out the best. I also used steamed broccoli, peas, a little brown rice, and Asian-style Almond Cilantro Sesame Dressing. A peanut dressing would be more traditionally Asian, but since I am allergic to peanuts I use almond butter instead and everyone seems to like it that way.

I used a half-recipe of dressing, without any red pepper flakes this time and with a little extra vinegar to thin it out. My husband and I liked the salad, my son took one look at the broccoli and decided to have bread and raspberry jam for dinner. Oh well.

5.0 from 1 reviews
Veggie Salad Bowl with Almond-Cilantro Dressing
Prep time
Cook time
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A filling lunch or dinner salad loaded with veggies and dressed with creamy almond cilantro sesame dressing.
Serves: 3
For the dressing:
  • ⅓ cup almond butter
  • 3 Tbsp. brown rice vinegar (or substitute white wine or champagne vinegar if you don't have that)
  • 2 Tbsp. maple syrup
  • 2 Tbsp. water
  • 1 Tbsp. tamari
  • 1-2 Tbsp. ginger root, peeled and minced
  • 1 tsp. dark sesame oil
  • ½ cup chopped cilantro
For the salad:
  • 5 cups broccoli (florets broken up, stems peeled and chopped, steamed)
  • 1¼ cup cooked green peas
  • 1 small baked kuri squash (about 1¾#) baked, cooled, skin removed, cubed.
  • 1½ cups cooked long or short grain brown rice.
  • salt to taste
  1. For the dressing: Combine all ingredients in a high-powered blender such as a Vitamix, blend until smooth.
  2. For the salad: Cook brown rice in water on the stove or in a rice cooker. Rather than make only a tiny bit of rice I used a little over a cup of dry rice and had extra.
  3. Bake the squash at 350. I bake it for a short while until softened, then remove it from the oven, cut it in half, remove the seeds, and return it to the oven to finish baking. This has the disadvantage of handling the hot squash, but the advantage of not having to cut the very hard raw squash in half. Cook the squash until done, about 1 hour.
  4. Cook green peas in a pot with a small amount of water for several minutes until just done.
  5. Cut florets off broccoli, cut or break into small pieces. Peel broccoli stem and cut into small pieces. Steam broccoli florets and stem until tender but not overdone, about 7 or 8 minutes.
  6. Combine vegetables and dressing in a large bowl, mix. Salt to taste.


{ 21 comments… read them below or add one }

The Weekend Gourmet September 14, 2013 at 2:07 pm

Love that you used in-season squash for your salad. I want our readers to see that salads are perfect year-round if you use seasonal ingredients. Your dressing sounds GREAT!


mary September 16, 2013 at 4:59 am

Thanks! Looking forward to keeping up with these challenges all winter!


sunithi September 14, 2013 at 2:12 pm

This sounds and looks amazing ! I love cauliflower and am looking forward to making this salad!
sunithi recently posted..Sprouted Mung Bean Asian Salad #TheSaladBarMy Profile


mary September 16, 2013 at 5:01 am

Thanks, Sunithi. I used broccoli but cauliflower would have been good, too. In fact it would have been much better for my son.


Lesa September 14, 2013 at 2:56 pm

I’ve never tried kiri squash before; I’ll have to keep my eye out for it so I can try it. The dressing sounds really tasty.
Lesa recently posted..The Salad Bar: Ginger Sesame Grilled Chicken SaladMy Profile


mary September 16, 2013 at 5:03 am

Thanks, Lesa. Yes, the red kuri is worth trying. All the squash is really good right now since it’s so freshly harvested.


Marlene September 14, 2013 at 2:57 pm

Your salad is an excellent source of veggies packed with so much nutrition. I love your Almond Cilantro dressing too.
Marlene recently posted..Mango and Shrimp SaladMy Profile


Dorothy at ShockD September 14, 2013 at 3:23 pm

I laughed at the bread and raspberry jam! I assure my kids there is always a bowl of cereal awaiting if they don’t care for my dinner. No one is going to starve. Great salad for the group today!
Dorothy at ShockD recently posted..Do-It-Yourself Asian Noodle Salad for #TheSaladBarMy Profile


Hezzi-D September 14, 2013 at 3:32 pm

Interesting flavors in the salad. I’d love to give it a try!


mary September 16, 2013 at 5:26 am

Thanks, Hezzi!


Michelle September 14, 2013 at 4:04 pm

Sound delicious – especially the dressing!
Michelle recently posted..Kimchi Coleslaw for #thesaladbarMy Profile


mary September 16, 2013 at 5:27 am



Liz September 14, 2013 at 7:33 pm

What a terrific salad! Healthy and yummy!
Liz recently posted..Vietnamese Chicken Salad #SaladBarMy Profile


mary September 16, 2013 at 5:28 am

Thanks, Liz!


Heather September 16, 2013 at 12:27 pm

Unique salad! I love the addition of the veggies!
Heather recently posted..Fudge Brownies – The Secret Recipe ClubMy Profile


mary September 20, 2013 at 1:33 am

Thanks, Heather!


john September 18, 2013 at 5:02 pm

There are so many terrific kinds of squash out there! And I’m starting to see so many in the stores. I’m itching to start cooking with it, and this recipe is an inspiration. Thanks!
john recently posted..Beer BreadMy Profile


mary September 26, 2013 at 4:31 am

It is that time of year again, the new squash is so good!


Lori September 26, 2013 at 3:21 am

This salad sounds amazing… my husband wants me to make it this weekend!
Lori recently posted..Autumn AgainMy Profile


mary September 26, 2013 at 4:31 am

Thanks, Lori, I hope both of you like it!


Veggie Bee July 19, 2023 at 5:21 pm

As a food lover, I always tried that no food is ever wasted by anyone. Because those of us who can eat two meals a day are really lucky. My humble request to everyone never wastes food.
Save Foods, Save the Life


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