Garden Salad Recipe
Butternut Squash, Fall Spices, Carrot, Radish, Turnip, Pickled Ramps, Pumpernickel, Turnip Greens
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Peel and dice the butternut squash into small cubes. Toss with 1 tablespoon of olive oil, salt, pepper, and fall spices. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- 2
Prepare the Vegetables
While the squash is roasting, wash and chop the carrot, radish, and turnip into bite-sized pieces. If using fresh turnip greens, wash and chop them as well.
- 3
Assemble the Salad
In a large bowl, combine the roasted butternut squash, chopped carrot, radish, turnip, and turnip greens. Add the pickled ramps.
- 4
Dress the Salad
In a small bowl, whisk together the remaining olive oil, apple cider vinegar, salt, and pepper. Drizzle over the salad and toss gently to combine.
- 5
Prepare Pumpernickel Croutons
Toast the pumpernickel bread slices until crispy, then cut into cubes and add to the salad.
- 6
Serve
Plate the salad and enjoy as a refreshing side dish or a light main course.
