1bunch dinosaurlacinato kale, cleaned and cut into thin ribbons
1cupshredded red cabbage
8ouncessoba noodlesbe sure to use 100% buckwheat if you are sensitive or allergic to gluten
2green onion topschopped
2tablespoonswhite or black sesame seeds
For the miso sesame dressing:
2tablespoonswhitered, or brown miso
2tablespoonsunseasoned rice vinegar
1 1/2teaspoonsmaple syrup
1teaspoonfinely minced or grated gingersubstitute 1/2 teaspoon ground ginger
1clovegarlicfinely minced or grated on a microplane
3tablespoonslightly toasted sesame oilor 1 tablespoon toasted sesame oil + 2 tablespoons neutral flavored vegetable oil, such as grapeseed or avocado
Crushed red pepper to taste
Preheat your oven to 400F and line a baking sheet with parchment or foil. Toss the squash cubes in the vegetable oil and place them on the baking sheet. Sprinkle with kosher salt and crushed red pepper. Roast for 20 minutes, or until the squash is golden at the edges and fork-tender.
While the squash roasts, bring a medium pot of water to boil. Fit it with a steamer attachment (or a sieve) and steam the kale till bright green and tender. Set the kale aside. Add the soba noodles to the boiling water and cook according to package instructions.
Whisk together or blend the dressing ingredients.
When the soba noodles are ready, drain them and rinse them thoroughly with cold, running water. Transfer the noodles, steamed kale, cabbage, chopped green onion, and sesame seeds to a large mixing bowl. Add the dressing and mix well to combine. Fold in the roasted squash. Serve with extra sesame seeds and chopped green onion, if you like--a squeeze of sriracha is nice, too!
Leftover soba noodles will keep for up to two days in an airtight container in the fridge.