1 package Crispy Lettuce
2 cups cooked squash
50g goat cheese
1/4 cup pumkpin seeds
1/4 cup sunflower seeds
1/4 cup dried cranberries
1 shallot peeled and finely minced
1 teaspoon Dijon mustard
1/4 cup olive oil
Juice from 1/2 orange
2 tablespoons apple cider vinegar
2 teaspoons maple syrup
Salt and pepper
Thanks to centre de la courge for providing their delicious squash for this recipe!
We used 2 varieties in our original recipe : Pink banana and Blue Hubbard.
You can use any type of squash you have on hand from Delicata, Butternut to different varieties such as the ones we tried and loved!
- Preheat oven to 350 degrees F. Depending on the squash you have on hand, remove peel and cut into slices or cubes. Add squash to the center of a baking dish and drizzle olive oil, salt and pepper. Toss together and transfer to the oven to roast for about 30 minutes, until tender. Remove and let cool.
- Make the dressing. To a mason jar or small bowl, add the shallot, Dijon mustard, juice from 1/2 orange, apple cider vinegar, maple syrup, olive oil, salt and pepper. If using a mason jar, shake it up or whisk in a bowl.
- Tear the leaves apart from the heads of lettuce, wash and dry. Transfer to a salad bowl.
- Top the salad with the cooked squash, goat cheese, pumpkin and sunflower seeds, dried cranberries and garnish with the dressing. Toss and enjoy!
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