Bitter green salad with roast squash and citrus spiced pumpkin seeds

Citrus spiced pumpkin seeds

1/4 teaspoon cayenne pepper
1/4 teaspoon fine sea salt
1 1/2 tablespoons lemon juice, about 1/2 a lemon
1 cup raw pumpkin seeds, rinsed and drained
zest of one lemon
zest of one orange

Salad
1/2 pound baby arugula, washed
1/2 bunch mitzuna, washed and cut into 3 inch pieces
1/4 head escarole, washed leaves torn into bit size pieces
1/2 a medium size red kuri squash or other winter squash, seeded
2 tablespoons extra virgin olive oil
sea salt
black pepper

Dressing

1 tablespoon lemon juice
1 tablespoon balsamic vinegar
2 tablespoons olive oil
sea salt
black pepper
splash of fresh orange juice

Pre-heat oven to 300 degrees Fahrenheit.
Line a baking tray with parchment paper and set aside.
Combine the cayenne pepper, sea salt and lemon juice in a bowl and whisk. Add the pumpkin seeds, toss well and spread over the prepared baking tray, bake for 10 to 12  minutes or until seeds are puffed and golden. Return to the bowl and toss with lemon and orange zest. Set aside to cool, save the parchment paper to roast the squash.

Raise the oven temperature to 350 degrees Fahrenheit.
Cut squash into 1 inch slices, cut each slice into 1/4 pieces. Place on parchment lined baking tray and drizzle with olive oil, a large pinch of sea salt and black pepper.

Toss well and roast for 25 to 30 minutes or until golden brown.
Set aside to cool.

Place greens and as much of the pumpkin seeds and squash as you like, gently toss. Combine dressing ingredients in a small jar and shake well, drizzle over salad and toss again. Sprinkle with a few extra pumpkin seeds if you like.

Serves about 6.