Fall Celebration Salad

Name: Fall Celebration Salad
Yield: 4 servings
Ingredients: 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; 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

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:

Preheat the oven to 325°F.

In a small bowl or jar, whisk together the red wine vinegar and honey. Add the currants and set aside

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.

Roast the squash on a lightly oiled sheet tray for 15-20 minutes, until tender and caramelized, flipping them halfway through.

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

Ingredients