Ⓥ The Black Joy Recipe
Our seasonal large salad, that rotates with the changes in weather. For the Fall/Winter: a fresh salad of mixed greens topped with cucumbers, heirloom cherry tomatoes, sliced red onions, roasted root vegetables (2 types of beets & butternut squash), and goat cheese. Add jerk or fried chicken.
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Ingredients
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Salad Ingredients
Method
Preparation Directions
- 1
Prepare the Roasted Vegetables
Preheat the oven to 400°F (200°C). Peel and cube the beets and butternut squash. Toss them in olive oil, salt, and black pepper. Spread them on a baking sheet and roast for about 25-30 minutes, or until tender and caramelized.
- 2
Prepare the Salad Base
While the vegetables are roasting, wash and dry the mixed greens. Place them in a large salad bowl.
- 3
Add Fresh Ingredients
Slice the cucumber and red onion thinly. Halve the heirloom cherry tomatoes. Add all the fresh ingredients to the bowl with the mixed greens.
- 4
Add Roasted Vegetables
Once the roasted vegetables are done, let them cool slightly, then add them to the salad bowl.
- 5
Finish the Salad
Crumble the goat cheese on top of the salad. Drizzle with extra olive oil if desired, and season with additional salt and black pepper to taste.
- 6
Serve
Toss the salad gently to combine. Serve immediately, optionally topped with your choice of jerk or fried chicken.
