Kabocha Squash Salad
Ingredients
- One 3-pound kabocha squash—halved, peeled, seeded and cut into 1/2-inch wedges
- 2 tablespoons canola oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground fennel
- 1/2 teaspoon ground ginger
- Fine sea salt
- Pepper
- 12 ounces dandelion or other bitter greens, stemmed
- 1 head of Treviso or radicchio, chopped
- 1/2 cup Toasted Pumpkin Seed and Árbol Vinaigrette (see Notes)
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