Autumn squash salad
Indulge in the vibrant flavors of autumn with this delicious squash salad. A blend of seasonal ingredients creates a dish bursting with color and taste.
Ingredients:
- 1 cup Vegetable Pickling Liquid
- Few thin ribbons Hubbard squash, skin on, cut on a mandoline
- 1 kabocha squash, cut into large wedges
- Salt
- Freshly ground black pepper
- Healthy drizzle plus 1/4 cup olive oil
- 1/4 cup cider vinegar
- 1 teaspoon honey
- 1 clove garlic, grated
- 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
Instructions:
- Preheat the oven to 375°F. Heat the brine in a medium saucepan over medium-high heat and add the Hubbard squash strips. Cook gently until they are soft, approximately 5 minutes. Allow it to cool in the brine.
- In a medium roasting dish, combine the kabocha squash pieces with salt, pepper, and a bit of olive oil. Roast until they are soft, for around 15 minutes. Set aside.
- Make the vinaigrette by stirring together the vinegar, honey, and grated garlic in a bowl. Slowly whisk in the 1/4 cup of olive oil until everything is well combined.
- In this step, we will use our hands as the primary tools. Wash your hands thoroughly and rip the kale into small pieces, then arrange them on a plate. Add layers of pickled Hubbard squash, roasted kabocha squash, cooked delicata squash, and watermelon radish slices. Drizzle the vinaigrette over the top, then delicately toss the salad with your fingers to evenly distribute the dressing without disturbing the fragile squash. Place a few ham slices on top and sprinkle with toasted pumpkin seeds and fresh cilantro.
Summary:
- Calories: 1216 kcal
- Fat: 76 g
- Protein: 30 g
- Carbs: 124 g
- Potassium: 4345 mg
- Magnesium: 570 mg