Autumn Squash Salad

Name: Autumn Squash Salad
Yield: 4 servings
Ingredients: 1 1 cup Vegetable Pickling Liquid; 1 Few thin ribbons Hubbard squash, skin on, cut on a mandoline; 1 1 kabocha squash, cut into large wedges; 1 Salt; 1 Freshly ground black pepper; 1 Healthy drizzle plus 1/4 cup olive oil; 1 1/4 cup cider vinegar; 1 1 teaspoon honey; 1 1 clove garlic, grated; 1 1 bunch Tuscan kale, stems removed; 1 1 delicata squash, halved and cut into half-moons, then blanched in salted water for 30 seconds; 1 1 watermelon radish, sliced paper-thin, plus greens; 1 Few slices jamón serrano, prosciutto, or cured country ham; 1 1/4 cup toasted pepitas (pumpkin seeds); 1 Leaves from 1 bunch fresh cilantro

From the kitchen of Carly

Roasted kabocha wedges meet tender pickled squash ribbons over torn kale, all dressed in a bright cider vinegar and honey vinaigrette. Warm and cool textures play together here, making this salad feel substantial enough for a main course.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 cup Vegetable Pickling Liquid
1Few thin ribbons Hubbard squash, skin on, cut on a mandoline
11 kabocha squash, cut into large wedges
1Salt
1Freshly ground black pepper
1Healthy drizzle plus 1/4 cup olive oil
11/4 cup cider vinegar
11 teaspoon honey
11 clove garlic, grated
11 bunch Tuscan kale, stems removed
11 delicata squash, halved and cut into half-moons, then blanched in salted water for 30 seconds
11 watermelon radish, sliced paper-thin, plus greens
1Few slices jamón serrano, prosciutto, or cured country ham
11/4 cup toasted pepitas (pumpkin seeds)
1Leaves from 1 bunch fresh cilantro

Instructions

Preheat the oven to 375°. Heat the pickling liquid over medium-high heat in a medium saucepan and add the Hubbard squash ribbons. Simmer until tender, about 5 minutes. Set aside to cool in the liquid.
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 pickled Hubbard squash, roasted kabocha squash, blanched delicata 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.