Garden Winter Green Salad Recipe
Cornbread "Crouton," "Musquée de Provence" Pumpkin, Melted Brussels Sprouts and Hilary Haigh's Animal Farm Buttermilk Dressing
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Ingredients
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Salad Base
Dressing
Method
Prep and Cooking
- 1
Prepare the Pumpkin
Preheat the oven to 400°F (200°C). Cut the Musquée de Provence pumpkin in half, remove the seeds, and dice it into 1-inch cubes. Toss the cubes in olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes or until tender.
- 2
Melt the Brussels Sprouts
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the Brussels sprouts and sauté for about 10-12 minutes until they are tender and slightly caramelized. Season with salt and pepper. Remove from heat and set aside.
- 3
Make the Cornbread Croutons
While the pumpkin and Brussels sprouts are cooking, prepare the cornbread. Cut the cornbread into 1-inch cubes. In a separate skillet, melt a tablespoon of butter over medium heat and toast the cornbread cubes until golden brown and crispy. Set aside.
Dressing Preparation
- 4
Mix the Dressing
In a bowl, combine buttermilk, mayonnaise, apple cider vinegar, Dijon mustard, minced garlic, salt, and a pinch of black pepper. Whisk together until smooth and creamy. Stir in the chopped herbs and adjust seasoning to taste.
Assembly
- 5
Assemble the Salad
In a large salad bowl, combine the mixed greens, melted Brussels sprouts, roasted pumpkin, and cornbread croutons. Drizzle the buttermilk dressing over the salad and toss gently to combine all ingredients.
- 6
Serve
Serve immediately while the salad is fresh and the croutons are crispy. Enjoy your Garden Winter Green Salad!
