Kabocha Squash Salad | Recipe Cart

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)