Harvest Salad Recipe
Local greens, Tuscan kale, poached pear, blue cheese, Seminole pumpkin, sage vinaigrette
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Ingredients
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Salad Base
Fruits
Cheese
Vinaigrette
Method
Salad Preparation
- 1
Prepare the Greens
Wash and dry the local greens and Tuscan kale thoroughly. Tear the kale into bite-sized pieces and place them in a large salad bowl.
- 2
Roast the Seminole Pumpkin
Preheat the oven to 400°F (200°C). Cut the Seminole pumpkin into small cubes, toss with olive oil, salt, and black pepper, and roast for 20-25 minutes until tender. Allow to cool slightly.
Poaching the Pear
- 3
Poach the Pear
In a small pot, fill with enough water to cover the pear. Bring to a simmer, then add the pear, and cook for about 10-15 minutes until tender but not mushy. Remove from water, let cool, and slice thinly.
Vinaigrette Preparation
- 4
Make the Sage Vinaigrette
In a small bowl, whisk together the olive oil, balsamic vinegar, chopped fresh sage, honey, salt, and black pepper until well combined.
Assembly
- 5
Assemble the Salad
In the large salad bowl with the greens and kale, add the roasted Seminole pumpkin and sliced poached pear. Crumble blue cheese over the top, and drizzle with the sage vinaigrette. Toss gently to combine.