Little Gem Salad Recipe
red onion, pumpkin seeds, garlic chips, radish, herb butternut squash dressing
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Ingredients
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Salad Base
Toppings
Dressing
Method
Prepare the Salad Base
- 1
Wash and Prepare Lettuce
Rinse the Little Gem lettuce under cold water. Pat dry with a clean towel or use a salad spinner. Chop or tear the lettuce into bite-sized pieces and place in a large salad bowl.
- 2
Slice the Radishes
Trim the ends of the radishes and slice them thinly. Add the radish slices to the bowl with the lettuce.
- 3
Prepare the Red Onion
Peel the small red onion and slice it thinly. Add the slices to the salad bowl.
Prepare the Toppings
- 4
Toast the Pumpkin Seeds
In a dry skillet over medium heat, toast the pumpkin seeds for about 5-7 minutes, stirring frequently until they are golden and fragrant. Remove from heat and let cool.
- 5
Make Garlic Chips
Slice the garlic cloves thinly. In a small pan, heat a tablespoon of olive oil over medium heat. Add the garlic slices and fry until golden and crispy, about 2-3 minutes. Remove and drain on paper towels.
Prepare the Dressing
- 6
Blend the Dressing
In a blender, combine the cooked butternut squash, olive oil, apple cider vinegar, honey, fresh herbs, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Assemble the Salad
- 7
Combine and Serve
In the large salad bowl with the lettuce, radishes, and red onion, drizzle the butternut squash dressing over the top. Toss gently to combine. Add the toasted pumpkin seeds and garlic chips on top before serving.