Fall Harvest Salad
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 6 cups mixed greens
  • 4 cups butternut squash, cubed
  • 2 fuyu persimmons, chopped into small chunks
  • 1 green apple, chopped into small chunks
  • 1 teaspoon of fresh thyme leaves
  • ½ cup pomegranate seeds
  • ½ cup chopped pecans
  • ½ cup gorgonzola crumbles
  • For the dressing:
  • ½ cup of olive oil
  • 3 tablespoons apple cider vinegar
  • 1½ tablespoons honey
  • 1 teaspoon of fresh thyme leaves
  • Freshly ground salt/pepper
Instructions
  1. Preheat the oven to 450 degrees. Place the butternut squash on a baking sheet and drizzle with olive oil. Top with freshly ground salt. Toss together to coat the squash. Bake for 20-25 minutes until the squash is tender.
  2. While the squash is baking, make the dressing. In a small bowl, combine the apple cider vinegar, honey, thyme, and salt/pepper and slowly whisk together. Slowly add the olive oil as you whisk to combine and emulsify.
  3. Place the mixed greens in a large bowl. Add the dressing and toss to coat the leaves. Add the squash, persimmons, apples, pomegranate seeds, pecans, thyme leaves, and gently toss to combine.
  4. Top with the gorgonzola crumbles and serve.
Recipe by Six Snippets at https://www.sixsnippets.com/fall-harvest-saladback-at-the-farm/