Autumn Squash Salad

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!