Winter Greens Salad with Delicata Squash

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:

1. The easiest way to mix the dressing is to put the ingredients in a small mason jar and shake!

** from our garden!