Fall Salad Recipe
Lettuce Mix, Kale, Apple, Pickled Mushroom, Butternut Squash, Tulip Tree Creamery, Pecans, Cider Vinaigrette
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Ingredients
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Salad Base
Dressing
Cheese
Method
Salad Preparation
Prepare the Ingredients
Wash and dry the lettuce mix and kale thoroughly. Tear the lettuce and kale into bite-sized pieces and place them in a large salad bowl.
Prepare the Apple
Core the apple and slice it into thin wedges. Add the apple slices to the salad bowl.
Add Pickled Mushrooms
Drain the pickled mushrooms if necessary and add them to the salad bowl.
Roast Butternut Squash
Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into small cubes. Toss the cubes with a little olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes or until tender and slightly caramelized. Allow cooling slightly before adding to the salad.
Add Pecans
Chop the pecans coarsely and add to the salad bowl, mixing well.
Dressing Preparation
Make the Dressing
In a small bowl, whisk together cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper until well combined.
Combine Dressing with Salad
Drizzle the dressing over the salad ingredients in the bowl and toss gently to combine everything evenly.
Serving
Add Cheese and Serve
Crumble the Tulip Tree Creamery cheese over the top of the salad. Serve immediately and enjoy!