A delicious salad that is festive and tasty ~ get creative by trying different cheeses, root vegetables, nuts, and fruit.
Author
Julie Gilbert
Ingredients
Dressing
1/4 cup olive oil
2 Tablespoon apple cider
vinegar
1 1/2 Tablespoons maple
syrup, good quality
2-3 teaspoons Dijon, to
taste
Salt and Pepper, to
taste
Salad
8 cups of a mixture of
your favorite salad green ~ I use a combination of arugula,spinach, and spring
greens. Use 1 or all 3!
1 pear, ripe but firm to
the touch, cored and sliced thinly
1 apple, sliced thinly~
I like Gala and Honey Crisp
1/3 cup fresh figs,
sliced
1 ripe avocado, peeled
and sliced
1 small Butternut
squash, peeled and cubed
1/3 to 1/2 cup goat
cheese crumbles
Toppers!
1/2 cup chopped
pistachios
3/4 cup pomegranate
arils
Directions
Preheat the oven to 400 degrees. Drizzle the
buttenut squash with olive oil, salt and pepper and toss well. Place on a
baking sheet and roast until caramelized and fork tender @ 30 minutes.
In a large bowl combine the greens of your
choice with the butternut squash. Toss well.
When ready to serve, arrange the pear and apple
slices, figs and avocado across the top of the salad.
Top with pistachios and pomegranate arils. Toss
lightly with dressing and serve.
