Kabocha Squash Salad

• 1 cup sugar
• 1 tablespoon plus a pinch of salt
• 1/4 unpeeled kabocha squash, seeded and cut into 1/2-inch cubes (about 1 1/2 cups)
• 1 head romaine lettuce, torn into bite-size pieces
• 4 ounces baby arugula, washed and patted dry
• 1/4 cup roasted, shelled pumpkin seeds
• 1 teaspoon olive oil
• 6 scallions, thinly sliced
• 1/4 cup sherry vinaigrette (recipe follows)
• 1/2 cup sherry vinegar
• 1 tablespoon dijon mustard
• 1 teaspoon salt
• 1 cup olive oil
• (makes 2 cups)

1. Fill a medium saucepan with 3 cups water and bring to a boil.
2. Stir in the sugar and salt to dissolve.
3. Add the squash and cook until tender but not falling apart, about 5 minutes.
4. Strain the squash and place in the refrigerator to cool completely.
5. Combine the squash, romaine, arugula, pumpkin seeds, olive oil, and scallions in a large mixing bowl.
6. Dress with the vinaigrette and toss gently so as not to break up the squash.
7. Combine the vinegar, mustard, and salt in a blender.
8. Blend on low speed while slowly drizzling in the olive oil.

sugar, salt, kabocha squash, romaine lettuce, baby arugula, pumpkin seeds, olive oil, scallions, sherry vinaigrette, sherry vinegar, mustard, salt, olive oil

Taken from www.epicurious.com/recipes/food/views/kabocha-squash-salad-389656 (may not work)