Soba Salad With Kabocha Squash Toasted Pepitas From Sonoko Sakai

Ingredients

• For the amakara (sweet and savory) shoyu tare & soba salad
• 2 tablespoons kokuto syrup
• 2 teaspoons shoyu tare or soy sauce
• 1 1/2 pounds (680 g) kabocha squash (about half of a medium squash), peeled and diced into ½-inch (12 mm) cubes
• 2 tablespoons plus 1 teaspoon untoasted sesame oil or olive oil
• 1 teaspoon sea salt
• 1 pinch freshly ground black pepper
• 1/2 cup (70 g) pepitas (pumpkin seeds)
• 8 ounces (230 g) dried or fresh soba noodles
• 10 ounces (284 g) mixed baby greens, such as arugula, spinach, and kale
• For the pumpkin seed vinaigrette
• 1/4 cup (60 ml) orange juice
• 1 1/2 tablespoons rice vinegar
• 2 teaspoons ginger juice
• 2 1/2 tablespoons lemon juice
• 2 tablespoons soy sauce
• 1 tablespoon pumpkin seed oil or other nut oil (such as almond, walnut, or pecan)
• 1/4 cup (60 ml) extra-virgin olive oil or untoasted sesame oil
• 1 pinch shichimi togarashi, plus more to taste
• 1 pinch flaky sea salt, plus more to taste
• 1 pinch freshly ground black pepper, plus more to taste

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