Charred Squash With Sardo Cheese, Mint, and Fresh Greens | Saveur

Ingredients

• 1 whole red kuri (Hokkaido) pumpkin, or substitute kabocha (1 lb.)
• 2 large cucumbers (1 lb.)
• 2 medium zucchinis (¾ lb.)
• 3 medium round or pattypan squash (¾ lb.)
• ¼ cup extra-virgin olive oil
• 2 tbsp. rice vinegar
• ½ tsp. coarse pink Himalayan salt
• Freshly ground black pepper
• 1 tbsp. fresh lemon zest, divided
• 1 head (1 lb.) escarole, picked and washed
• 4 cups (2½ oz.) loosely packed baby arugula
• ½ cup (¾ oz) fresh mint leaves
• 2½ oz. Argentine sardo cheese