This salad brings the essence of fall to your table with every bite! The balance of warmth from the roasted squash and the bright, floral notes of edible blooms; it’s perfect for any festive autumn gathering or a cozy weeknight meal.
Ingredients
· 4 cups fresh mixed greens of choice
· ½ cup roasted butternut squash (cubed)
· ½ cup thinly sliced apples or pears
· ¼ cup pomegranate seeds
· ½ cup thinly sliced fennel
· ¼ cup toasted peans or walnuts
· ¼ cup crumbled blue cheese or goat cheese
· ½ cup nasturtium leaves and flowers
· Edible flowers like marigolds or calendula for a fall-forward color palette (optional)
Preparation
1. Roast the butternut squash: preheat oven to 400 degrees. Toss squash cubes with olive oil, salt and pepper. Roasted for 20-25 minutes until tender and golden. Let cool completely.
2. In a large bowl, combine the mixed greens, butternut squash, apples (or pears), fennel, and pomegranate seeds.
3. Drizzle with our “Not Your Basic Vinaigrette” recipe aka Nasturtium Vinaigrette and toss gently to coat.
4. Top with toasted pecans or walnuts, crumbled blue cheese (or goat), and garnish with nasturtium flowers and any additional edible flowers.
5. Take in the beauty, serve & enjoy!