AUTUMNAL SALAD
DRESSING
1 cup apple cider
1/2 cup apple cider vinegar
2 tablespoons QUALITY honey
1/4 cup avocado oil
FRESH ground sea salt and black pepper, to taste
1 clove garlic, FINELY minced
1 tablespoon FRESH chopped rosemary
- Add all ingredients to food processor.
- Pulse 2-3 minutes.
- Set aside.
SALAD
1 cup chopped butternut squash
2 tablespoons avocado oil
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon garlic powder
1 1/2 teaspoons FRESH chopped rosemary
4 cups chopped romaine lettuce
2 cups baby spinach, trimmed
1/2 cup Broccolini pieces
1/2 cup chopped red pepper
1/2 cup craisins
1/2 cup chopped candied walnuts
3/4 cup chopped heirloom tomatoes
1/4-1/2 cup chopped radishes
1/4 cup chopped red onion
2 LARGE green onions, sliced
1 cup chopped rotisserie chicken pieces
1/2-3/4 cup smashed croutons
- Heat oil in large skillet over medium high heat.
- Add squash.
- Season with FRESH ground sea salt and black pepper.
- Sprinkle with garlic powder and rosemary.
- Cook 5-7 minutes until squash is tender.
- Remove from heat and cool completely.
- Add the remaining ingredients, except croutons, to a large salad bowl.
- Add cooled squash and croutons, tossing well, but gently.
- Serve and Enjoy!
SWEET BAKED ACORN SQUASH with Brown Sugar – serves 4