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Fall Harvest Salad
From Statesboro Market2Go
<p>This vibrant salad combines butternut squash, persimmons, and microgreens for a delicious seasonal recipe! Please note that while the recipe itself is vegan, the salad dressings suggested below may not be. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: 2 (Entered by Ariana Giddens)
Serves: bowl-me-over.com
Vegan!
Ingredients
1 small
Butternut squash
2 tablespoons
Olive oil
1/2 teaspoon
Salt
1/2 teaspoon
Pepper
1 head's worth
Lettuce
and/or seasonal mixed greens
1
Fuyu persimmon (sliced)
1/4
Red onion (thinly sliced)
1 cup
Microgreens
Salad dressing
Step by Step Instructions
- Preheat oven to 450 degrees. Peel the butternut squash and cut it into cubes. Drizzle the cubes with olive oil, salt, and pepper, then roast them on a baking sheet for 20 minutes, turning once.
- Allow the squash cubes time to cool. Meanwhile rinse and tear the lettuce/greens, put them into a bowl, and top them with microgreens.
- Top the salad with persimmon, onion, butternut squash, and salad dressing of choice.