KABOCHA SQUASH SALAD

Kabocha Squash Salad image

Yield Serves 6

Number Of Ingredients 14

1 cup sugar
1 tablespoon plus a pinch of salt
1/4 unpeeled kabocha squash, seeded and cut into 1/2-inch cubes (about 1 1/2 cups)
1 head romaine lettuce, torn into bite-size pieces
4 ounces baby arugula, washed and patted dry
1/4 cup roasted, shelled pumpkin seeds
1 teaspoon olive oil
6 scallions, thinly sliced
1/4 cup sherry vinaigrette (recipe follows)
1/2 cup sherry vinegar
1 tablespoon dijon mustard
1 teaspoon salt
1 cup olive oil
(makes 2 cups)

Steps:

Fill a medium saucepan with 3 cups water and bring to a boil. Stir in the sugar and salt to dissolve. Add the squash and cook until tender but not falling apart, about 5 minutes. Strain the squash and place in the refrigerator to cool completely.
Combine the squash, romaine, arugula, pumpkin seeds, olive oil, and scallions in a large mixing bowl. Dress with the vinaigrette and toss gently so as not to break up the squash.
Combine the vinegar, mustard, and salt in a blender. Blend on low speed while slowly drizzling in the olive oil.