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Spiced Up Fall Salad

spiced fall salad
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.

Category

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.

Spiced Up Fall Salad