Farm Salad Recipe
Squash, Manchego, Pistachio Gremolata, Roasted Mushroom Vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation
- 1
Roast the Squash and Mushrooms
Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender. In the last 10 minutes of roasting, add sliced mushrooms to the baking sheet.
- 2
Make the Vinaigrette
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, minced garlic, salt, and black pepper. Adjust seasoning to taste.
- 3
Assemble the Salad
In a large bowl, combine mixed greens, roasted butternut squash, roasted mushrooms, and chopped pistachios. Drizzle with the vinaigrette and toss gently to combine.
- 4
Serve
Top the salad with shaved Manchego cheese and serve immediately.
