Our instinct toward eating organic, seasonal and local foods seems to be the best prescription for a healthy body, spirit and planet.
2 or 3 pound Kabocha squash
2 cloves of garlic, peeled
Olive oil to brush squash
4 handfuls of salad greens
1 handful arugula
1 small handful of garden herbs like sage (not too much sage),
basil and/or mint
4 tablespoons fresh pomegranate seeds
4 tablespoons roasted pumpkin seeds
2 tablespoons extra-virgin olive oil
1 teaspoon lemon juice
1 teaspoon balsamic vinegar
Unrefined sea salt and freshly ground pepper
Parmigiano-Reggiano shavings for garnish
Turn the oven on to 375°. Roast the whole squash on a lightly oiled baking sheet for about 20 minutes or until is just soft enough to cut but still very firm. Remove from oven and cool while you wash and dry your salad greens and arugula. Cut the top and bottom off of the squash and then cut in half from the top down. Cut the squash into ½ inch wedges, following its curves. The peel is edible, so no need to remove it. Rub each side of the slices with the garlic, then lightly brush with olive oil. Place in a baking dish, without overlapping the pieces.
Turn the oven to broil. Set squash on a rack in the oven positioned 5 inches from the broiler. Roast for approximately 4 minutes on each side, or until just browning. Remove from the oven and sprinkle with sea salt to taste. Rub the garlic clove around the inside of a salad bowl.
Combine the olive oil, lemon juice and balsamic vinegar in the salad bowl. Add the different greens and herbs and lightly toss. Season to taste with sea salt and freshly ground pepper, adding a drop or two more lemon juice if needed.
Divide the salad among 4 salad plates. Place 3 squash slices around each salad. Garnish with the pumpkin and pomegranate seeds, a few Parmesan shavings and a twist of freshly ground pepper.