Urban Farmer Recipe
Mixed greens, goat cheese, roasted butternut, red beet, dried cranberry, toasted pepita, seasonal fruit, creamy maple mustard
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Ingredients
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Salad Base
Cheese
Dressing
Method
Salad Preparation
- 1
Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into 1-inch cubes. Spread the cubes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for 25-30 minutes, or until tender and slightly caramelized. Remove from the oven and let cool.
- 2
Prepare the Beets
If using raw beets, wash and scrub them, then wrap them in aluminum foil and roast in the oven at 400°F (200°C) for about 45-60 minutes until tender. Alternatively, you can use pre-cooked beets. Once cool, peel and dice them into small cubes.
- 3
Prepare the Salad Ingredients
In a large salad bowl, combine the mixed greens, roasted butternut squash, diced beets, dried cranberries, diced seasonal fruit, and toasted pepitas.
- 4
Add Goat Cheese
Sprinkle the crumbled goat cheese over the salad mixture.
Dressing Preparation
- 5
Make the Dressing
In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, salt, and black pepper until well combined and emulsified.
- 6
Dress the Salad
Drizzle the creamy maple mustard dressing over the salad just before serving. Toss gently to combine all ingredients thoroughly.
