Autumn Wedge Gf Recipe
romaine wedge, toasted spiced pepitas, maple glazed butternut, fuji apples, buttermilk ranch, candied bacon
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Butternut Squash
Preheat the oven to 400°F (200°C). Peel and dice the butternut squash into small cubes. Toss with olive oil, maple syrup, salt, black pepper, and cayenne pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- 2
Toast the Pepitas
In a skillet over medium heat, add the spiced pepitas and toast for 3-5 minutes until they are golden and fragrant. Set aside.
- 3
Prepare the Romaine Wedge
Wash and dry the romaine lettuce. Cut the head into quarters to create wedges. Place each wedge on a serving plate.
- 4
Assemble the Salad
Top each romaine wedge with roasted butternut squash, sliced Fuji apples, toasted pepitas, and crumbled candied bacon. Drizzle buttermilk ranch dressing over the top.
- 5
Serve
Serve immediately as a fresh, vibrant autumn salad.
