Warm Kabocha Squash Salad

Warm Kabocha Squash Salad
Photo by James Carrier


  • 8 ounces dandelion greens, ends trimmed, rinsed and crisped
  • 3 ounces pecorino romano cheese
  • 1 tablespoon fresh thyme leaves
  • About ½ teaspoon pepper
  • 1 kabocha squash (about 1 3/4 lb.)
  • ¼ cup extra virgin olive oil
  • Candied pepitas
  • + 4 more ingredients
    • 8 ounces thick-cut applewood-smoked bacon, cut into 1/2-inch pieces
    • 3 tablespoons sherry vinegar
    • About ¾ teaspoon salt
    • ¼ cup thinly sliced shallots

1. Cut squash in half vertically and scoop out seeds. Cut halves into 1/2-inch-thick wedges. Trim and discard the peel from each wedge. In a 12- by 17-inch baking pan, mix squash with 2 tablespoons olive oil and the thyme until coated. Sprinkle generously with salt and pepper. Arrange pieces in a...

View full recipe at My Recipes


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