Cut the kabocha into bite-sized pieces. Place in a pot filled with cold water and boil (or steam) until tender. Drain and lightly mash while it's still warm (don't mash to a paste, there should be some lumps remaining).
Put the walnuts in a frying pan without oil. Roast over low heat, taking care not to scorch them. When crispy, remove from the frying pan and let cool.
Combine the ☆ ingredients in a separate bowl, and add to Step 1.
Roughly crush the walnuts from Step 2. Add to Step 3, mix lightly and your salad is done.
Story Behind this Recipe
I wanted to come up with a healthy recipe for kabocha salad, and decided to go the macrobiotic route.
If you can't be bothered to boil the kabocha, just microwave! (if you want to stick to macrobiotic guidelines then you shouldn't use a microwave!) Mash the kabocha until it reaches whatever consistency you like. If you're watching your oil intake, omit the olive oil or walnuts!