Mixed Greens Salad Recipe
Roasted Squash / Raisins / Radish / Red Onion / Herbed Quark cheese / Toasted Pepitas / Maple Pumpkin Vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Directions
- 1
Prepare the Roasted Squash
Preheat your oven to 400°F (200°C). Cut the squash into cubes, toss with olive oil, salt, and pepper, and spread on a baking sheet. Roast for about 20-25 minutes or until tender and golden.
- 2
Toast the Pepitas
In a dry skillet over medium heat, toast the pepitas until they are golden and fragrant, about 3-5 minutes. Set aside.
- 3
Make the Vinaigrette
In a small bowl, whisk together the maple syrup, pumpkin puree, apple cider vinegar, and olive oil until well combined. Season with salt and pepper to taste.
- 4
Assemble the Salad
In a large bowl, combine the mixed greens, roasted squash, raisins, sliced radishes, and red onion. Add the herbed quark cheese and toasted pepitas on top.
- 5
Dress the Salad
Drizzle the maple pumpkin vinaigrette over the salad and toss gently to combine. Serve immediately.
