• prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
Print Save
  • servings:
  • Summary

    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.

    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

    Click Here For Step-By-Step Instructions

    Video

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 663 % Daily Value *
    • Total Fat: 65 g 99.83%
    • Saturated Fat: 13 g 63.43%
    • Trans Fat: 0 g %
    • Cholesterol: 26 mg 8.56%
    • Sodium: 148 mg 6.15%
    • Calcium: 84 mg 8.37%
    • Potassium: 236 mg 6.75%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 10.43%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 16 g %
    • Dietary Fiber: 1 g 4.95%
    • Sugar: 10 g
    • Protein: 6 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 5 g
    • Vitamin A 15.82%
    • Vitamin C 5.8%
    • Vitamin D 0.3%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat13
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables2
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

    OTHER RECIPES YOU MAY LIKE