squash salad

Beachcraft's Kabocha Squash Salad

Tom Colicchio's new Miami spot will serve this to the Art Basel crowd.

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Contemporary artists and collectors alike flock to Miami annually for Art Basel's five-day international fair, attracts crowds of over 70,000. While art is a major draw, so are the hotels and restaurants, many of them their own masterpieces.

At the 1 Hotel South Beach, set against the backdrop of the Atlantic Ocean on Collins Avenue, there’s no shortage of eco-friendly luxuries (think hemp-filled mattresses and reclaimed wood interiors). Their lobby bar, Tom On Collins, features ‘farm-to-bar’ seasonal cocktails, while Beachcraft, the adjacent restaurant from Executive Chef Tom Colicchio, entices Sobe foodies with locally-sourced, organic ingredients. 

So whether you’ve come to Miami for the art or for the eats, you’re sure to quiet some cravings. And if you're not making it to the the Magic City, make it come to you, with this featured recipe:

Kabocha Squash Salad With Pear, Arugula, Pumpkin Seed & Ricotta Salad 

Ingredients:
For pumpkin seed vinaigrette:
1 tablespoon minced shallots
½ cup balsamic
½ cup cup pumpkin seed oil
1 cup grape seed oil

For the salad:
¾ cup arugula
¾ cup heirloom greens of choice
¼ cup ricotta
1 whole kabocha squash, thinly sliced
1 fresh pear, thinly sliced
¼ cup toasted pepitas
1 tablespoon thinly-sliced chives (on the bias)

Directions: Blend shallots with balsamic, pumpkin seed and grape seed oil in a blender until smooth. In a bowl, toss arugula and heirloom greens together. Add ricotta, kabocha squash, pear and an even layer of toasted pepitas. Add the vinaigrette and season with salt and freshly ground black pepper to taste. Garnish with chives.