Name: Autumn Squash Salad
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

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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 notes

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Recipe notes

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