Light Summer Salad with Peas, Kabocha Squash, Grapefruit and Mint

Ingredients

• 1/2 kabocha squash cubed
• 1 head of radicchio chopped
• 1 cup of spinach chopped
• 1 small handful parsley minced
• 2 tbsp mint minced
• 1/2 lb shucked peas
• 2 grapefruits supremed

Instructions

1. Preheat oven to 425F. Cut the kabocha squash in half, remove the seeds and cut into small 1-inch cubes.
2. Place squash on a parchment lined baking sheet, toss with olive oil and season with salt and pepper.
3. Roast for 30-40 minutes, flipping halfway.
4. In the meantime, prepare the rest of the salad ingredients. Heat water in a small saucepan on the stove until boiling. Carefully add the peas and let them cook for a minute and thirty seconds. Drain them from the boiling water and add to a bowl of ice water. This stops the residual heat from cooking them any longer.
5. Chop radicchio and spinach and add to a bowl. Mince mint and parsley and add. Drain peas from ice water and add.
6. To supreme your grapefruits, remove the peel from the grapefruit and carefully using a knife, separate the grapefruit meat from the bitter pith that holds the segments in place. Go around the entire grapefruit until it’s completely supremed.
7. Once finished, squeeze the remaining juice of the grapefruit in a small bowl or blender. Add olive oil and the pitted date and using a food processor, blender or handheld immersion blender, pulse until smooth.Once the squash is finished roasting, remove from oven and let cool. Once cool, add to the large salad bowl with the dressing and toss well to combine.