Seasonal Salads Recipe
Winter (October-March): baby kale, delicata squash, goat cheese, golden raisins; Summer (April-September): mixed greens, goat cheese, fresh strawberries, slivered almonds
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Ingredients
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Winter salad (Oct–Mar)
Summer salad (Apr–Sep)
Method
Winter salad (Oct–Mar)
Roast the delicata squash
Preheat oven to 425°F (220°C). Slice delicata squash lengthwise, scoop out seeds, and cut into 1/2-inch half-moons. Toss squash with 2 tbs olive oil, 1 tsp salt, and 1/2 tsp black pepper on a rimmed baking sheet in a single layer. Roast until golden and tender, 20–25 minutes, turning once halfway. Remove and cool slightly.
Soak golden raisins (optional)
If you prefer plump raisins, place 1/4 cup golden raisins in 2 tbs warm water or warm tea for 10 minutes, then drain before using. This step is optional.
Make the maple vinaigrette
In a small bowl or jar combine 2 tbs red wine vinegar, 1 tbs maple syrup, 1 tsp Dijon mustard, and a pinch of salt and pepper. Whisk while slowly streaming in 3 tbs olive oil until emulsified. Taste and adjust seasoning.
Assemble the salad
Place 6 cups baby kale in a large bowl. Drizzle about half the vinaigrette over the kale and toss gently to slightly wilt the leaves. Add roasted delicata squash, drained or plumped golden raisins, 3 oz crumbled goat cheese, and 1/4 cup toasted pepitas or walnuts if using. Drizzle remaining dressing to taste (or serve extra on the side). Toss gently to combine and serve immediately.
Serve
Plate portions, finish with a small grind of black pepper and an extra crumble of goat cheese if desired.
Summer salad (Apr–Sep)
Make the balsamic-honey vinaigrette
In a small bowl or jar combine 2 tbs balsamic vinegar, 1 tbs honey, 1 tsp Dijon mustard, and a pinch of salt and pepper. Whisk while slowly streaming in 3 tbs olive oil until emulsified. Taste and adjust seasoning.
Assemble the salad
Place 6 cups mixed salad greens in a large bowl. Add 1 cup hulled and halved strawberries and thin slices of 1/4 small red onion if using. Drizzle about half the vinaigrette over the greens and toss gently to coat. Sprinkle 3 oz crumbled goat cheese and toasted slivered almonds on top. Add more dressing to taste or serve extra on the side.
Serve
Divide among plates and finish with a light grind of black pepper. Serve immediately so strawberries remain fresh and almonds stay crisp.