Put the ● ingredients into a small container and leave for at least 3 hours (preferably overnight).
The raisins will absorb moisture from the yogurt and become plump and juicy, and the yogurt will absorb the sweetness of the raisins. This is delicious just on its own.
Divide the kabocha squash into 4 to 5 pieces, wrap in plastic wrap, and microwave for about 8 minutes at 500 W.
Cut up the cooked kabocha squash into 1.5 cm dice, sprinkle with salt and let cool.
Combine the yogurt mixture with the kabocha squash, and mix in the mayonnaise too.
Dry-roast the sliced almonds until lightly browned, sprinkle on top of the salad and it's done.
Great as a sandwich filling too.
Story Behind this Recipe
I have a not-so-serious kabocha squash salad version too, that involves just microwaving, then adding mayo and soy sauce. That's really delicious too, but this recipe here is a properly made salad that's just like one you might buy in a prepared food store.
Make the raisin yogurt the day before. I recommend it not just for salads, but for sweet recipes too. The kabocha squash will fall apart while you're mixing it with the yogurt and other ingredients, but that's okay.