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Autumn Squash Salad

Autumn Squash Salad Recipe

  • 1 cup
  • 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 jamn serrano, prosciutto, or cured country ham
  • 1/4 cup toasted pepitas (pumpkin seeds)
  • Leaves from 1 bunch fresh cilantro
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