Kabocha Squash And Arugula Salad

1. 1

   To prepare the squash, wash it, cut it in half and put the halves cut-side down on a baking sheet, stab the skins a few times on each half to let steam escape. Bake at 350 degrees for 30-40 minutes or until a fork easily slides through the skin and flesh of the squash. Set aside and let cool.

2. 2

   Cut cooked squash into cubes (you can leave the skin on if desired).

3. 3

   In a salad bowl, add squash, arugula and pepitas.

4. 4

   In a small bowl/ramekin, add olive oil, vinegar, scallion, salt and pepper. Mix this dressing well and set aside to let the flavors mingle.

5. 5

   When you're ready to serve your salad, mix the dressing again, pour over salad until it is lightly coated but not swimming. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.