Spiced Up Fall Salad

Name: Spiced Up Fall Salad
Yield: 4 servings
Ingredients: 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; 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

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:

Preheat the oven to 400 F.

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.

Cook the farro or couscous as per package instructions.

Whisk the dressing ingredients adding as much water as needed to get a creamy but drizzle worthy consistency. Adjust the salt to taste.

In a large salad bowl, mix the Little Leaf Farms lettuce, farro or couscous, roasted butternut squash, apples and red onions.

Drizzle with the dressing and toss well to coat. Sprinkle with the chopped hazelnuts or walnuts and cranberries and serve right away.

CategorySalad

Ingredients