Ingredients:
For the Salad
2 cups diced butternut squash (½ inch dice)
1 tsp cinnamon
¼ tsp nutmeg
Salt to taste
2 tbsp avocado oil
4 oz Little Leaf Farms Sweet baby Butter Leaf Lettuce
½ cup cooked farro or Israeli couscous
1 apple, diced
¼ cup sliced red onion
¼ cup dried cranberries
¼ cup roasted hazelnuts or walnuts, roughly chopped
For the Dressing
4 tbsp tahini
Juice of 1.5 lemons
2 tsp maple syrup
Salt and Pepper to taste
Pinch or two of cayenne
½ tbsp water
Directions:
1
Preheat the oven to 400 F.
2
Toss the butternut squash with the cinnamon, nutmeg, salt and avocado oil and place on a baking sheet. Bake in the oven for 25-30 minutes or until fork tender. Transfer to a plate and allow it to cool.
3
Cook the farro or couscous as per package instructions.
4
Whisk the dressing ingredients adding as much water as needed to get a creamy but drizzle worthy consistency. Adjust the salt to taste.
5
In a large salad bowl, mix the Little Leaf Farms lettuce, farro or couscous, roasted butternut squash, apples and red onions.
6
Drizzle with the dressing and toss well to coat. Sprinkle with the chopped hazelnuts or walnuts and cranberries and serve right away.
CategorySalad
Ingredients
For the Salad
2 cups diced butternut squash (½ inch dice)
1 tsp cinnamon
¼ tsp nutmeg
Salt to taste
2 tbsp avocado oil
4 oz Little Leaf Farms Sweet baby Butter Leaf Lettuce
½ cup cooked farro or Israeli couscous
1 apple, diced
¼ cup sliced red onion
¼ cup dried cranberries
¼ cup roasted hazelnuts or walnuts, roughly chopped
For the Dressing
4 tbsp tahini
Juice of 1.5 lemons
2 tsp maple syrup
Salt and Pepper to taste
Pinch or two of cayenne
½ tbsp water