Roasted Winter Squash with Crispy Shallots and Tahini Maple Dressing

INGREDIENTS

For the Salad 

• 4 oz Little Leaf Farms Baby Crispy Green Leaf Lettuce
• 1 medium acorn or delicata squash
• 1 tbsp olive oil
• Pinch of sea salt
• Fresh ground pepper to taste
• 3 tbsp toasted pepitas
• 2 medium shallots thinly sliced
• 1 cup of vegetable oil

For the Dressing 

• ¼ cup ground tahini
• 1 tbsp real maple syrup
• 2 tbsp fresh lemon juice
• Pinch of sea salt
• 3-6 tbsp of water to thin

DIRECTIONS

Roast Squash

• Preheat oven to 425* and prepare a baking sheet with parchment.
• With a sharp knife, carefully cut the acorn squash in half from root to tip. Remove the seeds with a spoon, and slice squash into ½” thick pieces.
• Arrange squash in a single layer on the parchment. Sprinkle with oil, salt, pepper and toss to coat.
• Bake for 40 minutes, flipping half-way through until golden with some dark spots here and there. 

Fry Shallots

• Line a plate with two layers of paper towels and set aside.
• In a large saucepan heat the vegetable oil over medium-high heat until it starts to shimmer.
• Slowly add the shallot slices in batches, transferring to the paper towel lined plate with a slotted spoon once they crisp up and turn gold.

Make Dressing 

• In a medium sized bowl whisk together the tahini, maple syrup, lemon juice and salt. Once combined, slowly whisk in a bit of water at a time until the consistency is slightly runny.

 

Assemble

• Grab your favorite platter or large bowl and fill it with lettuce. Layer on pieces of squash, sprinkle with pepitas and finally the crispy shallots. Drizzle with dressing and serve with extra crispy shallots for more crunch!

 

Crunchy Beet Salad with Sourdough Croutons and Feta

INGREDIENTS

For the Salad

• 4 oz Little Leaf Farms Baby Crispy Green Leaf Lettuce
• 1 medium beet, trimmed, peeled, and sliced thin
• 1 small fennel bulb, trimmed, and sliced thin (save the fronds)
• ¼ cup pomegranate seeds
• 4 slices of sourdough bread, cut into ½’ cubes
• 1 tbsp olive oil
• 1 tsp garlic powder
• Fresh ground pepper
• Pinch of sea salt

For the Dressing 

• 4 oz sheep’s milk feta cheese
• 1 small shallot, minced
• ½ cup extra virgin olive oil
• ½ cup white wine vinegar
• 2 tbsp fresh lemon juice
• Salt and pepper to taste

DIRECTIONS

Make Croutons 

• Coat cubes of bread with oil and garlic powder in a mixing bowl. Crack some fresh ground pepper and toss with a pinch of salt.
• Heat a large skillet on medium heat, spread the cubes in an even layer and shake the pan every so often for an even toast. Once golden, let cool and set aside.

Make Dressing 

• Mash the feta cheese and minced shallots into the olive oil in a medium sized bowl. Whisk in lemon, vinegar, salt and pepper.

Assemble

• Toss all of the items in a large bowl. Dish up into your favorite salad bowls, garnish with chopped fennel fronds and enjoy!

Baby Greens with Soba Noodle and Toasted Sesame Miso Dressing

INGREDIENTS

For the Salad

• 4 oz Little Leaf Farms Baby Red & Green Leaf Lettuce
• 1 small red onion, cut in half and sliced thin
• 1 large carrot, peeled and grated
• 8 oz of soba noodles, prepared according to package instructions
• ¼ cup roasted cashews, chopped
• Small bunch fresh cilantro

For the Dressing 

• 2 tbsp fresh lime juice
• 1 tsp minced fresh ginger
• 1 tbsp toasted sesame oil
• 2 tbsp white miso
• 1 tbsp tamari or soy
• 1 tsp chopped
• 2 tbsp rice wine vinegar or white wine vinegar
• ¼ c extra virgin olive oil
• 1 tbsp toasted sesame seeds + extra for serving

DIRECTIONS

Make Dressing 

• Combine all of the ingredients together in a bowl, whisk until combined.

Assemble 

• Fill your serving bowls with Little Leaf Farms Baby Red & Green Leaf Lettuce, and top with sliced onion, carrots, roasted cashews and cilantro.
• Grab a small bunch of noodles and nest in each bowl, drizzle with dressing and serve with extra toasted sesame seeds!

Local Greens Soup with Feta and Jalapeño

by Sues of wearenotmartha.com

INGREDIENTS

8 oz. Little Leaf Farms Baby Crispy Green Leaf Lettuce

1 Tbsp olive oil

1 tsp diced jalapeño pepper

2 garlic cloves, minced

2 Tbsp finely chopped parsley

1 ½ cups low-sodium vegetable broth

2 Tbsp freshly squeezed lemon juice

⅓ cup crumbled feta cheese

½ tsp black pepper

¼ tsp salt

⅓ cup heavy cream

DIRECTIONS

Add olive oil to saucepan over medium heat. Cook jalapeño for 3 minutes. Add garlic and cook for another minute.

Add lettuce and parsley to saucepan and cook until lettuce cooks down a bit, about 2 minutes.

Add vegetable broth and lemon juice. Bring to a boil and then immediately lower to a simmer. Let cook for 5 minutes. Stir in feta cheese.

Transfer to a blender and blend until smooth. Alternatively, you can use an immersion blender and puree right in the saucepan.

Return to saucepan and stir in pepper, salt, and heavy cream

Serve soup in two large bowls or 4 small bowls. Top with a swirl of cream, chopped parsley, jalapeño pepper rounds, and more pepper if desired.

Harvest Salad with Creamy Pumpkin Vinaigrette

by Kate of DomestiKated Life

INGREDIENTS

1 Package Of Little Leaf Farms Red & Green Leaf Mix

1 Large Sweet Potato, Cubed Into ½” Pieces

4 Oz. Goat Cheese

3 Tbsp. Of Roasted Pepitas, Plus More For Garnishing

3 Tbsp. Of Dried Cranberries

3 Tbsp. Of Pumpkin Puree

2 Tbsp. Of Olive Oil, Plus More For Drizzling

2 Tbsp. Of Apple Cider Vinegar

1.5 Tbsp. Of Honey

1.5 Tbsp. Of Honey Mustard

Salt And Pepper

DIRECTIONS

Preheat Oven To 400 Degrees.

Arrange Sweet Potato Cubes On A Rimmed Baking Sheet And Drizzle Lightly With Olive And Season With Salt And Pepper. Roast The Sweet Potatoes For About 20 Minutes In The Oven, Tossing Halfway Through.

While The Sweet Potatoes Cook, Prepare The Dressing. In A Bowl, Vigorously Whisk Together Pumpkin Puree, Olive Oil, Apple Cider Vinegar, Honey And Honey Mustard; Season With Salt And Pepper To Taste.

Take The Goat Cheese And Slice It Into 6-8 Pieces, Rolling Each Slice Into A Ball. Roughly Chop Pepitas; Roll Each Goat Cheese Ball In The Pepitas To Coat Well.

Divide Little Leaf Farms Red & Green Leaf Mix Between 2-3 Bowls And Top Each Salad Mixture With Sweet Potatoes, Goat Cheese Balls, Dried Cranberries And Extra Pepitas, If Desired.

Season The Salad With Fresh Cracked Black Pepper And Serve With The Creamy Pumpkin Vinaigrette.

Fall Power Salad with Apple Cider Dressing

by Sues of wearenotmartha.com

INGREDIENTS

8 ounces Little Leaf Farms Baby Red and Green Leaf Lettuce
Chia Salmon (recipe below)
Roasted Butternut Squash (recipe below)
Crispy Chickpeas (recipe below)
1 avocado, diced
3/4 cup pomegranate arils (from one pomegranate)
Apple Cider Dressing (recipe below)

Chia Salmon:
1 lb. salmon, cut into 4 filets
½ Tbsp unsalted butter, melted
1/3 cup panko
1 Tbsp chia seeds
1 Tbsp finely chopped parsley
¼ tsp garlic powder
¼ tsp salt
¼ tsp pepper

Roasted Butternut Squash:
½ butternut squash, cut into small cubes (about 5 cups)
1 ½ Tbsp olive oil
½ tsp chili powder
½ tsp salt
½ tsp pepper

Crispy Chickpeas:
15.5 oz. can chickpeas
1 Tbsp olive oil
2 tsp salt
¼ tsp garlic powder

Apple Cider Dressing:
1/3 cup apple cider
1 Tbsp lemon juice
2 tsp Dijon mustard
2 tsp honey
¼ tsp salt
¼ tsp pepper
¼ cup extra-virgin olive oil

DIRECTIONS

Fall Power Salad Instructions:

1. Divide lettuce between 4 large bowls.

2. Place chia salmon in the middle of the lettuce and surround with roasted butternut squash, crispy chickpeas, diced avocado, and pomegranate arils.

3. Drizzle apple cider dressing over the top.

Chia Salmon:

1. Pre-heat oven to 400 degrees.

2. In a small bowl, mix together panko, chia seeds, parsley, garlic powder, salt, and pepper.

3. Lightly brush salmon filets with melted butter and then press panko/chia seed mixture on top.

4. Place salmon filets on parchment paper-lined baking sheet and bake for 8-10 minutes, until salmon is cooked through and panko is just turning golden.

Roasted Butternut Squash:

1. Pre-heat oven to 400 degrees.

2. Place cubed butternut squash on a baking sheet and drizzle with olive oil, chili powder, salt, and pepper. Toss to combine.

3. Bake for about 35 minutes, tossing halfway through, until squash is turning golden.

Crispy Chickpeas:

1. Pre-heat oven to 350 degrees.

2. Drain and rinse chickpeas and using a clean kitchen towel, dry as much as possible. For extra crispy chickpeas, remove skins.

3. In a medium-sized mixing bowl, toss chickpeas with olive oil and salt.

4. Lay chickpeas in a single layer on a baking sheet and bake for 45-50 minutes, shaking pan halfway through, until chickpeas are completely dry and turning golden.

5. Toss chickpeas with garlic powder immediately and then let cool before eating.

Apple Cider Dressing

1. Place all ingredients aside from olive oil in a blender and blend until well combined.

2. Slowly drizzle olive oil in to dressing.

3. Keep dressing in refrigerator until ready to use.

Local Cranberry, Apple, and Bacon Salad

INGREDIENTS

Salad:

4-6 cups Little Leaf Farms Baby Spring Mix

½ cup Decas Farms dried cranberries

½ cup chopped walnuts

1/3 cup crumbled feta cheese

½ sweet red apple, thinly sliced

½ granny smith apple, thinly sliced

4 slices bacon, cooked and chopped

½ medium red onion, thinly sliced

Dressing:

4 tablespoons olive oil

3 tablespoons honey

1 tablespoon apple cider vinegar

3-4 teaspoons Dijon mustard

DIRECTIONS

Place all salad ingredients into a large mixing bowl.

Combine all dressing ingredients in a smaller bowl; whisk until combined. Pour dressing over the salad.

Toss and enjoy!

Auntie Bubba’s Vinaigrette

INGREDIENTS

1/2 cup extra virgin olive oil
1/4 cup rice vinegar
1 clove garlic
Salt and pepper

DIRECTIONS

Pour olive oil into a small bowl or jar.  With a garlic press, press garlic clove into olive oil, including crushed pieces of garlic in the oil as well. Add rice vinegar. Whisk all ingredients together, it will thicken slightly. Add salt and pepper to taste.

Drizzle over your leafy greens, toss greens and ENJOY!

This recipe created by Little Leaf Farms.