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Escarole, frisee, acorn squash and spaghetti squash salad with pepita and coriander dressing

Recipe by:Executive Chef Gabe Garcia
Tierra Sur at Herzog Wine Cellars, Oxnard


  • Dressing
  • 1 clove garlic
  • 1 bunch cilantro 
  • 1/2 cup pepitas, toasted
    1/2 cup warm water
    1/4 cup lemon juice
    3/4 cup blended oil (canola/olive oil mix)
    1/2 tbsp. kosher salt
    Pinch aleppo pepper or cayenne pepper
    Pinch toasted, ground cumin

    1 head escarole, core removed and leaves separated
    2 heads frisee, center leaves only, torn into pieces
    3 cups roasted and sliced acorn squash
    3 cups roasted spaghetti squash


To make dressing: Combine garlic, cilantro, pepitas, water and lemon juice in a blender or food processer and blend until smooth. Slowly add oil into blender on medium speed. Season with salt, pepper and cumin. Cover and refrigerate until ready to use, up to 5 days.

To make salad: Toss escarole and frisee in a large bowl with enough dressing to coat. (You'll have leftover dressing.) Season with salt and pepper. Garnish with acorn squash and spaghetti squash.

Serves 6 to 8

Photo by David Whittemore
Califonia Bountiful