Salad Of Mixed Greens Recipe
Shaved autumn squash, clothbound cheddar, walnut, crispy rye, maple vinaigrette.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Squash
Preheat your oven to 400°F (200°C). Cut the autumn squash in half, remove the seeds, and slice into thin strips. Toss the squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- 2
Make the Vinaigrette
In a small bowl, whisk together the maple syrup, apple cider vinegar, olive oil, salt, and black pepper until well combined. Adjust seasoning to taste.
- 3
Assemble the Salad
In a large mixing bowl, combine the mixed greens, roasted squash, and chopped walnuts. Drizzle with the maple vinaigrette and toss gently to combine.
- 4
Add Cheese and Rye
Shave the clothbound cheddar cheese over the salad and add the torn crispy rye bread pieces. Toss lightly to distribute.
- 5
Serve
Transfer the salad to a serving platter or individual plates. Drizzle any remaining vinaigrette on top and serve immediately.
