A post-holiday nutrient dense salad to start your year!
Please listen to episode two (available in February 2020) on Spotify to learn more about bee-keeping in your backyard and a step by step audio guide on how to make this nutrient dense salad!
Salad Ingredients:
Baby Kale **
Mixed Greens (red leaf, green leaf, deer tongue) **
1 medium size delicata squash
1/2 Pomegranate
1/4 cup Pepitas (pumpkin seeds), or more to taste
Feta cheese to taste
Salt (just a pinch)
Cast Iron or Steel Pan
Dressing Ingredients:
1 lemon – juiced
2 tbsp balsamic
3-4 tbsp olive oil
2 garlic cloves crushed
1 teaspoon dried thyme **
Salt (just a pinch)
Pepper to taste
Step 1: Chop the squash in half and remove seeds. Cut the squash sideways into strips about 1/3 of an inch thick. Leave the skin on!
Step 2: Place the squash in cast iron or steel pan, make sure the pieces minimally touch, and put directly into the oven at 400 F (205 C).
Step 3: Mix the dressing ingredients until oil is emulsified with the vinegar.
Step 4: Pull the squash from the oven when tender with a fork (~15 minutes). Toss the squash with half of the dressing in a medium sized bowl until coated. And return to the oven until caramelized. Let cool.
Step 5: Wash greens, pat dry, and tear pieces. Place in a large bowl or serving plate.
Step 6: Lightly toast pepitas in a steel pan with a pinch of salt. Let cool.
Step 7: De-seed ½ pomegranate or to taste and sprinkle in large bowl or serving plate.
Step 8: Sprinkle cooled squash, pepitas, and feta cheese. Top with the second half of dressing and serve!
Tips:
The easiest way to mix the dressing is to put the ingredients in a small mason jar and shake!
** from our garden!