Name: Kabocha Squash Salad
Total time: 1 h
Yield: 6 to 8
Ingredients: One 3-pound kabocha squash—halved, peeled, seeded and cut into 1/2-inch wedges; 2 tablespoons canola oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground fennel; 1/2 teaspoon ground ginger; Fine sea salt; Pepper; 12 ounces dandelion or other bitter greens, stemmed; 1 head of Treviso or radicchio, chopped; 1/2 cup Toasted Pumpkin Seed and Árbol Vinaigrette (see Notes)

Bitter greens are the perfect foil for the sweet, caramelized kabocha squash in this hearty, festive salad from Jessica Koslow of Sqirl in Los Angeles. Slideshow: More Salad Recipes 

Kabocha Squash Salad

kabocha squash—halved, peeled,

canola oil

cumin

coriander

fennel

ginger

salt

Pepper

dandelion or other bitter greens, stemmed

Treviso

Toasted Pumpkin Seed and Árbol Vinaigrette (see Notes)

Preheat the oven to 400&deg;. Heat 2 large rimmed baking sheets in the oven for at least 10 minutes.


In a large bowl, toss the squash with the oil, cumin, coriander, fennel and ginger. Season generously with salt and pepper. Spread the squash wedges on the hot baking sheets in an even layer. Roast until tender and browned on the bottom, about 15 minutes. Let cool completely. 


In a bowl, toss the greens, Treviso and squash with the dressing and season with salt and pepper. Serve right away.


This salad is easy to prepare yet offers a variety of interesting and unique flavors. The spice blend used for the squash is very different from the usual brown sugar or maple and paired with the bitter greens, was delightful. The only change I made was to the dressing, using 4 chiles instead of the 10 called for. The result was still way too spicy for me but my husband thought it was perfect.

kabocha squash salad

Total: 1 hours

Servings: 7

Cost: $4.26 /serving

Author : Jessica Koslow

Ingredients

Instructions

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