
Ingredients:
For the Salad
8 oz Little Leaf Farms Baby Red & Green Leaf
1 cup butternut squash, chopped into 1/2" pieces
5 celery stalks
12 medium watermelon or purple daikon radish
¼ cup dried currants or dried cranberries
1 tbsp red wine vinegar
1 tsp honey
Pecorino cheese, shaved with a peeler
salt & pepper
For the Dressing
¼ cup tahini
¼ cup lemon juice
1 tbsp sour cream or yogurt
1 clove garlic
½ tsp kosher salt
red pepper flakes
black pepper to taste
Directions:
1
Preheat the oven to 325°F.
2
In a small bowl or jar, whisk together the red wine vinegar and honey. Add the currants and set aside
3
In a food processor or blender, combine all of the dressing ingredients, and blend until smooth. If the consistency is too thick, add water, a teaspoon at a time, until you achieve desired consistency.
4
Roast the squash on a lightly oiled sheet tray for 15-20 minutes, until tender and caramelized, flipping them halfway through.
5
In a large bowl, dress the lettuce, and top with the squash, celery, radish, and currants. Using a peeler, top the salad with shaved Pecorino. Season to taste with salt and black pepper.
CategorySalad
CategorySalad
Ingredients
For the Salad
8 oz Little Leaf Farms Baby Red & Green Leaf
1 cup butternut squash, chopped into 1/2" pieces
5 celery stalks
12 medium watermelon or purple daikon radish
¼ cup dried currants or dried cranberries
1 tbsp red wine vinegar
1 tsp honey
Pecorino cheese, shaved with a peeler
salt & pepper
For the Dressing
¼ cup tahini
¼ cup lemon juice
1 tbsp sour cream or yogurt
1 clove garlic
½ tsp kosher salt
red pepper flakes
black pepper to taste