Ingredients
For the Salad
- 1/4 cup butternut squash roasted and cut into a small dice
- 2 heads lettuce mixed large handfuls
- 1/4 cup nuts almonds, pecans, walnuts
- 1/4 cup fruit dried or fresh
- 1/4 cup quinoa or other grain (i.e. orzo or couscous)
- 1/4 cup Parmesan cheese or substitute feta or blue cheese
For the Dressing
- 1/8 cup balsamic vinegar
- 1 tablespoon honey or agave nectar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup olive oil extra virgin or grape seed oil
Servings:
Units:
Instructions
1-The Dressing
- Prepare your mise en place.
- Measure the vinegar, honey, mustard, salt and pepper and add to a mixing bowl.
- Whisk lightly until the ingredients come together. Taste. Adjust if necessary.
- Measure the oil. Slowly pour the oil into the vinegar mixture while whisking.
- The oil and vinegar has come together or “emulsified” when you notice the consistency thicken and color become cloudy. Set aside.
2-The Salad
- Cut the butternut squash into a small dice and toss it 2 tablespoons of olive oil, and season with salt and pepper and roast at 375 degrees for about 15 minutes.
- Tear lettuce with your hands. Avoid using a knife to cut lettuce, it may turn it brown. Add to a bowl.
- Select additional ingredients: a nut, a fruit (dried or fresh), a cooked grain and a cheese. Measure and sprinkle into the bowl with the lettuce and vegetables.
3-Dress The Salad
- Add dressing ¼ cup at a time. You want to make sure that you do not put too much dressing on your salad.
- Toss ingredients together with your clean hands or a set of tongs. Make sure to coat each leaf well.
- Taste. Add more dressing if needed.
- Add salt and pepper if needed.
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