Recipes Salads Vegetable Salad Kabocha Squash Salad 5.0 (1) 1 Review Bitter greens are the perfect foil for the sweet, caramelized kabocha squash in this hearty, festive salad from Jessica Koslow of Sqirl in Los Angeles. Slideshow: More Salad Recipes By Jessica Koslow Jessica Koslow Restaurant: Sqirl (Read a review) Location: Los Angeles Why She's Amazing: Because her sought-after jams and pickles—made with rare heirloom varieties—have transformed the way we think about preserves. And she now features them in dishes—savory and sweet—at her terrific East Hollywood café. Culinary School: Self-taught background: Abattoir, Bacchanalia, Star Provisions (/sites/default/files/tlanta) Quintessential Dish: Kokuho Rose brown rice with sorrel pesto, preserved Meyer lemon, black radish, sheep milk feta and a poached egg Previous Studies: Koslow has an MA in communications, culture and technology from Georgetown University. Former Career: Television producer. She worked on American Idol on Fox. Childhood Treat: "When I was 10, Fridays in the summer were just the best. An ice cream truck circled the neighborhood, and Friday was the one day I was allowed to order a treat. The Creamsicle was the go-to, and it still is. The Blood Orange and Vanilla Bean Marmalade is the Sqirl version of that childhood memory." DIY Champion: Koslow teaches monthly canning classes at the café, and hopes to create a community center dedicated to the craft of preservation. For now, find information about her classes at sqirlla.com. Food & Wine's Editorial Guidelines Updated on November 1, 2016 Print Rate It Share Share Tweet Pin Email Bitter greens are the perfect foil for the sweet, caramelized kabocha squash in this hearty, festive salad from Jessica Koslow of Sqirl in Los Angeles. It's an interesting, tasty alternative to your normal salad that brings all the fall flavors you're craving. Make it on a weeknight and then pack your leftovers for lunch. Photo: Marcus Nilsson Active Time: 30 mins Total Time: 1 hrs Yield: 6 to 8 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) Directions Preheat the oven to 400°. Heat 2 large rimmed baking sheets in the oven for at least 10 minutes. In a large bowl, toss the squash with the oil, cumin, coriander, fennel and ginger. Season generously with salt and pepper. Spread the squash wedges on the hot baking sheets in an even layer. Roast until tender and browned on the bottom, about 15 minutes. Let cool completely. In a bowl, toss the greens, Treviso and squash with the dressing and season with salt and pepper. Serve right away. Notes Get the Toasted Pumpkin Seed and Árbol Vinaigrette recipe here. Suggested Pairing WINE Berry-scented Pinot Noir rosé: 2015 Meyer-Näkel. Rate it Print