Roasted Winter Squash Salad that gives you a Glow, with Tomato Salsa  | Garden Of Eydie

Ingredients

• 10 ounces of organic baby spinach and greens, roughly chopped
• 1 small (about pound) kabocha squash* peeled, seeded and diced to ½-inch
• 1 (12 ounces) delicata squash , sliced into ¼-inch thick slices
• 3 garlic cloves , very finely minced to a paste (1 tablespoon)
• ¼ teaspoon cinnamon
• ¼ teaspoon ground cumin
• 1-2 teaspoons freshly ground black pepper, or to taste
• 2 tablespoons lime juice
• ½ bunch cilantro leaves , chopped (stems reserved for salsa)
• 12 ounces ripe red tomatoes, cored and finely chopped
• 2 fresh red chili peppers , or serrano peppers, seeded and finely minced
• 1 small (4 ounce). white onion, finely chopped
• 1 large garlic clove , minced
• ¼ cup minced cilantro stems
• 1 tablespoon lime juice , or more to taste