Little Gem Recipe

Preparation Instructions

1. 1

   Prepare the Butternut Squash

   Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

2. 2

   Cook the Eggs

   In a pot of boiling water, gently add the eggs. Boil for 8 minutes, then transfer to an ice bath to cool. Once cool, peel and set aside.

3. 3

   Toast the Pepitas

   In a skillet over medium heat, add the pepitas and smoked paprika. Toast for about 3-5 minutes until they are golden and fragrant. Remove from heat and let cool.

4. 4

   Prepare the Dressing

   In a small bowl, mix the crème fraîche with a splash of olive oil, salt, and pepper to taste. Adjust seasoning as needed.

5. 5

   Assemble the Salad

   In a large bowl, combine the Little Gem lettuce, sliced avocado, roasted butternut squash, red onion, and fennel. Gently toss to combine.

6. 6

   Serve

   Slice the boiled eggs in half and place on top of the salad. Sprinkle with spiced pepitas and drizzle with crème fraîche dressing before serving.