An Awesome Autumn Salad
Amid all the feast preparations this week, keep your energy high with a healthy and delicious autumn salad. You might not think of “butternut” and “salad” together — but you’ll find that roasted butternut and fennel add deep, delectable flavors to this mix of flavorful greens.
We’ve used spring mix for variety of shape and color, and romaine for crunch and structure. A sprinkling of dried cranberries and toasted hazelnuts rounds out the seasonal theme with plenty of delightful texture. It all comes together under a Hazelnut Vinaigrette that balances the sweetness of the caramelized vegetables with perfect acidity and nutty richness.
- Prep Time: 30m | Cook Time: 30m | Serves 4
- ROASTED VEGETABLES:
- 1 small Earthbound Farm Organic Butternut Squash (about 1 pound whole,
- peeled and cut in half lengthwise through the stem end)
- 1 large Earthbound Farm Organic Fennel bulb (halved lengthwise, cored
- and cut in 1/2-inch thick wedges)
- 1 tablespoon olive oil
- 1 tablespoon pure maple syrup
- Dash of sea salt and freshly ground black pepper
- 3 ounces Earthbound Farm Organic Spring Mix (about 3-1/2 cups lightly packed)
- 1 small Earthbound Farm Organic Romaine Heart (washed, dried and cut
- into 1/2-inch wide ribbons, about 3 cups lightly packed)
- 1/3 cup Earthbound Farm Organic Dried Cranberries
- HAZELNUT VINAIGRETTE:
- 3 tablespoons hazelnut oil
- 1/4 tablespoon toasted hazelnuts (chopped)
- 1 tablespoon tarragon vinegar (or white wine vinegar)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon salt
- Freshly ground black pepper
- Position a rack in the middle of the oven and preheat the oven to 400 degrees F.
- Remove the seeds and strings from the butternut and discard. Cut the butternut crosswise into 1/2-inch-thick slices. Place the butternut in a large bowl and add the fennel wedges. Drizzle the oil and maple syrup over the vegetables and toss to coat the pieces. Season with salt and pepper, then toss again.
- Transfer the vegetables to a rimmed baking sheet and spread them in a single layer so that the pieces don’t touch each other. Bake for 12 minutes, then turn the vegetables with a spatula and continue cooking until they’re tender and caramelized, 10 to 15 minutes longer. Set aside to cool.
- Meanwhile, make the vinaigrette: Place the hazelnut oil, tarragon vinegar, mustard, tarragon, and salt in a small glass jar and seal with a lid. Shake the jar vigorously to combine. Season with pepper to taste. Set the vinaigrette aside at room temperature. (It can be refrigerated for up to 1 month; shake it to re-emulsify and let it come to room temperature before using).
- Just before serving, place the spring mix and romaine in a large bowl and toss to combine. Add two-thirds of the hazelnut vinaigrette and toss again to coat the leaves. Taste and add more dressing as needed.
- Divide the greens among 4 salad plates or arrange them on a platter. Top with the roasted vegetables, then sprinkle with the cranberries and hazelnuts. Serve immediately.
- Per serving: Calories 240, Fat 14 grams, Cholesterol 0 mg, Sodium 230 mg, Carbohydrates 29 grams, Fiber 6 grams, Sugars 10 grams, Protein 3 grams.
- Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 100%, Vitamin C 30%, Calcium 8%, Iron 10%.