Fall Farmers Market Salad
From Thistle [1]
Notes
To roast butternut squash, cut into 1/2-inch cubes and drizzle with olive oil and a sprinkle of salt and pepper. Roast at 400°F for 10 minutes, or until golden brown and soft in the center.
Ingredients
- For the salad:
2 tablespoons pecans
4 cups loosely packed greens (baby kale, baby spinach, arugula, or mixed greens all work nicely)
1/2 cup carrots, shredded
1/2 cup fennel, shaved, plus 2 tablespoons fennel fronds for garnish
2/3 cup seedless red grapes, halved
2/3 cup roasted butternut squash
1 cup cooked wild rice
1 cup cooked gigante beans (If using canned beans, strain from their liquid and season lightly with salt and pepper)
1 tablespoon dried cranberries
- For the pickled red onions:
1/4 cup red onion
1 tablespoon sugar
1 tablespoon salt
1/2 cup apple cider vinegar
- For the apple cider and sage vinaigrette:
2 tablespoons apple cider vinegar
1 teaspoon finely chopped sage
1 teaspoon dijon
1 garlic clove, minced
Salt and pepper to taste
1 tablespoon olive oil
Directions
- Make your dressing. Whisk the minced garlic clove, dijon mustard, apple cider vinegar, sage, and a pinch of salt and pepper in a small bowl. Slowly pour in your olive oil, whisking until emulsified. Set aside.
- Pickle your red onion. Slice the red onion into 1/4-inch pieces. Stir the sugar and salt into apple cider vinegar. Let red onion sit in solution for 30 minutes to 1 hour. Drain.
- Make the salad. Toast pecans at 400°F for 5 minutes, or until aromatic. Toss together mixed greens, butternut squash, carrots, fennel, grapes, wild rice, and gigante beans; drizzle with vinaigrette to taste. Top with dried cranberries, toasted pecans, and fennel fronds. Serve and enjoy!
Information
- Category
- Salads, Main Dishes
- Cuisine
- North American
- Yield
- 2 servings
Nutrition
- Calories per serving
- 430