There’s no reason why salads should
be limited to greens and this one has a ton of different textures and flavors
and is as visually rewarding as it is delicious. The elements of this salad
come together on a platter in the same way that autumn leaves fall together in
a collage of color on the ground. Some foods can look less like food and more
like art but we do eat first with our eyes.
INGREDIENTS
- Few thin ribbons Hubbard squash, skin on, cut on a mandoline
- 1 kabocha squash, cut into large wedges
- 1 bunch Tuscan kale, stems removed
- 1 Delicata squash, halved and cut into half-moons, then blanched in salted water for 30 seconds
- 1 watermelon radish, sliced paper-thin, plus greens
- Few slices jamón serrano, prosciutto, or cured country ham
- 1/4 cup toasted pepitas (pumpkin seeds)
- Leaves from 1 bunch fresh cilantro
- Fresh ground sea salt & black pepper to taste
- Drizzle of extra-virgin olive oil
Dressing:
- 1/4 cup olive oil
- 1/4 cup cider vinegar
- 1 teaspoon honey
- 1 clove garlic, grated
PREPARATION
·
Preheat the oven to 375°.
·
In a medium-sized roasting pan, toss
the kabocha squash wedges with salt, pepper, and a drizzle of olive oil. Roast
until tender, about 15 minutes. Set aside.
·
For the dressing, whisk together the
vinegar, honey, and grated garlic in a bowl and slowly add the 1/4 cup olive
oil until well mixed.
·
Here, our fingers are our best
tools. Wash your hands and tear the kale into bite-sized pieces and distribute
on a platter.
·
Layer on the various squash and the
watermelon radish slices.
·
Drizzle on the dressing, then gently
run your fingers through the salad to distribute the dressing without breaking
the delicate squash slices.
·
Lace a few slices of ham over the
top and scatter the toasted pumpkin seeds and cilantro.
Enjoy!