Autumn Squash Salad

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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