Get that Glow Squash Salad with Tomato Salsa 

butterfly Serves: 4

Written By Eydie Desser


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Studies show that you can maintain, and/or regain that youthful vibrant skin glow by eating carotenoid rich foods!  Apparently  just after 6 weeks of consuming these brightly colored foods, you’ll definitely see a difference!  Think yellow, orange, red, dark green and purple colored fruits and vegetables.  This salad is a delicious way to eat a healthy dose of carotenoids to get your glow on!


For the Salad:
  • 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)
For the Salsa Salad Dressing:
  • 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


Bake the Squash:

Preheat the oven to 450℉

  1. Roast the kabocha squash and the delicata squash.  See detailed instructions below, on the best way to skin, seed and dice the squash.  
  2. Place the diced Kabocha squash and sliced Delicata squash in a large bowl.  Using your hands, mix in the minced garlic to coat the squash. Sprinkle in cinnamon, cumin, black pepper and lime juice and toss to coat. 
  3. Pour the seasoned squash on a parchment lined baking sheet and place in the preheated oven to bake for 10 minutes.  Using a spatula, flip the squash pieces over and continue to cook for another 8 minutes, or until the squash is starting to brown.  Remove from the oven to cool.
Make the Salsa:

Place all the prepared ingredients in a medium sized bowl and mix together.  Taste and add more lime juice or peppers, or garlic to taste.

To Serve:

Place the chopped greens on a large serving platter and decoratively place the squash on top.  Sprinkle with chopped cilantro and serve with salsa on the side or pour on top.

butterfly Cook's Notes:

Kabocha squash is very hard with very tough skin, and almost impossible to peel, cut and dice when raw. Using this method makes it so easy:

  • Microwave Method:  Use a sharp paring knife, poke holes all over the squash and place it in the microwave for 2-3 minutes.  Poke with the knife to see if skin has softened. If not, microwave another 30 seconds or more (it all depends on how large your squash is). Use gloves or dry towels to remove the squash…it will be very hot.  Let cool for about 10 minutes, then cut in half from the stem to the bottom.  and remove the seeds.  Slice off the skin with a chef’s knife, or a peeler. Dice the flesh into ½” dice and place on a parchment lined sheet pan.
  • Oven Method:  Preheat oven to 400℉.  Place the rack in the middle of the oven.  Poke holes in squash with a paring knife and place on a paper lined sheet pan.   Slide into the oven and bake for 20 minutes.  Test the skin with a paring knife to see if it has softened.  Continue to cook for another 10-15 minutes, if needed. Remove from the oven, let cool, then slice as above.

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