Autumn Squash Salad Recipe

Name: Autumn Squash Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 jamon serrano, prosciutto, or cured country ham; 1/4 cup toasted pepitas (pumpkin seeds); Leaves from 1 bunch fresh cilantro

Servings: persons

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

1
Preheat the oven to 375u00b0. 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.
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.
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.
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.

kcal

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Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup, Few thin ribbons Hubbard squash, skin on, cut on a mandoline, 1 kabocha squash, cut into large wedges, Salt, and more.

Yes, Autumn Squash Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Autumn Squash Salad

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