Winter Greens, Kabocha Squash, and Peeled Pear Salad
We mix endive, radicchio, and arugula, but choose whatever’s in season at your local market for this satisfying (and pretty) winter salad.
for the salad:
1 small head radicchio, sliced
2 handfuls arugula
2 or 3 heads endive, sliced
½ kabocha squash, sliced into ¼ -inch spears
freshly ground pepper
block of Parmesan (optional)
for the dressing:
1 shallot, sliced
¼ cup white balsamic vinegar
½ cup olive oil
1. Preheat oven to 400°F. Place the kabocha slices in a single layer on a baking sheet. Drizzle with the olive oil, sea salt, and freshly ground pepper. Place in the oven for about 5 to 8 minutes. Flip squash and cook for another 5 to 8 minutes, until lightly browned on each side. Remove and let cool to room temperature.
2. Place the lettuces in a large serving bowl. Using a potato peeler, peel the pear into light, translucent slices over the leaves. Do the same with the Parmesan if desired, adding as much as you’d like. Add the squash and salt and pepper to taste, then drizzle with the dressing. Toss and serve.