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Epicurious

Autumn Squash Salad

3.2

(9)

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Autumn Squash SaladColin Clark

I see no reason why salads should be limited to greens. This one has a ton of different textures and flavors and is as visually rewarding as it is delicious. Vermont is famous for its fall color, so when I thought of this dish, I wanted all the components to come together on a platter in the same way that autumn leaves fall together in a collage of color on the forest floor. There are bits of roasted squash, blanched squash, pickled squash, and even toasted squash seeds. While I don't like dishes that are so fussy and manipulated they look less like food and more like art, I can't deny that we eat first with our eyes.

Recipe information

  • Yield

    Serves 4

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    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.

Reprinted with permission from Seamus Mullen's Hero Food by Seamus Mullen, © 2012 Andrews McMeel Publishing
TagsKabocha SquashSquashVegetableKaleLeafy GreensDelicata SquashPumpkin SeedSeedSerrano HamHamMeatProsciuttoMainDinnerDairy FreeGluten FreeEasyWeeknight MealsRoastThanksgivingFallCookbooks

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