Fall Harvest Baked Salad

 

Fall Harvest Baked Salad

Fall Harvest Baked Salad

Servings:*

4 servings

Ingredients

  • For the baked salad:
  • 1 small Black Fatsu pumpkin or 2 medium delicata squash, halve, seeded and thinly sliced
  • 2 tablespoons organic extra virgin olive oil, divided
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • ½ cup quinoa, cooked to package instruction
  • ¼ teaspoons L&B Pumpkin Spice
  • ½ green cabbage, halved, cored and thinly sliced
  • 1 bunch Lacinato kale, thinly sliced
  • For the honey-sage dressing:
  • ¼ cup organic extra virgin olive oil
  • 10 medium sage leaves
  • 1 garlic clove, thinly sliced
  • 1 tablespoon sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 small shallot, minced
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Directions

  1. To roast the vegetables: Evenly space 3 racks in the oven and heat to 400 F. Line 3 sheet pans with parchment paper. 

  2. On one sheet pan, spread the sliced pumpkin or squash. Drizzle it with 2 teaspoons of olive oil and season with salt and black pepper. Toss to coat.

  3. On the second sheet pan, spread the cooked quinoa. Drizzle with 1 tablespoon of olive oil and sprinkle with the pumpkin spice. Season with salt and black pepper. Toss to coat.

  4. On the third sheet pan, spread the cabbage, drizzle with 1 teaspoon of olive oil and season with salt and black pepper. Toss to coast.

  5. Transfer the sheet pans to the oven and roast for about 20 minutes or until the pumpkin or squash is tender and starting to caramelize, the quinoa is golden and lightly crispy and the cabbage is slightly browned. 

  6. Stir the kale into the cabbage and continue roasting the squash, quinoa and cabbage for 5 minutes.

  7. To make the vinaigrette: In a small pot, combine the olive oil, sage and garlic. Heat over medium heat until the sage and garlic begin to sizzle. Cook for 5 minutes or until the garlic is golden brown. 

  8. Strain the oil into a small bowl and set the aromatics aside for garnish. Whisk in the vinegar, Dijon mustard, honey and shallots, and season with salt and black pepper. 

  9. To serve, divide the roasted pumpkin, cabbage and kale among serving bowls. Drizzle with the honey-sage dressing and garnish with the crispy quinoa, garlic and sage leaves. 

  10. Leftovers can be stored in an airtight container for up to 3 days.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.