Enjoy over 140 more recipes in our Where The Food Comes From Cookbook!
Sweet & Savory Fall-Inspired Salad
Featured In WTFCF Season 1, Episode 05: Farming In A Box. This sweet and savory salad channels fall in both its color and rich flavor. I wanted to take advantage of the seasonal squash varieties currently available at the Brick Street Farms market, so I topped it with some roasted sweet dumpling squash. The squash also added that classic fall orange color and made the dish a little more hearty. As a base I chose BSF's Baby Greens, which are a beautiful blend of crisp hydroponic lettuce varieties, they add a wonderful velvety texture to the dish. I also incorporated their Beet Greens which have a deliciously complex beet flavor, not to mention a deep maroon color that really makes the salad stand out in a crowd. The creamy marinated feta, fresh pomegranate seeds, and perfectly balanced fig balsamic vinegar takes the salad to a whole other level, making it the perfect blend of sweet and salty flavors. Best of all, the ingredients are simple, and the recipe is a breeze!
Ingredients
- 1 sweet dumpling squash, remove stem, cut in half, and slice
- 1 shallot, chopped
- 1 package marinated Feta cheese, reserving the marinate
- 1 pomegranate, reserving the seeds
- 1 package Brick Street Farms baby greens
- 1 package Brick Street Farms beet greens
- 1 package Brick Street Farms micro-sorrel
- Brick Street Farms fig balsamic vinegar, to taste
- salt and Pepper, to taste
Instructions
Prepare Sweet Dumpling Squash
- Preheat oven to 425℉.
- Remove squash stem, cut in half, scoop out the center and cut into slices. Note: Leave skin on - it's totally edible.
- Place squash in a baking dish, drizzle with olive oil, and salt & pepper to taste.
- Bake approximately 30 minutes or until the underside of the slices are golden brown and somewhat crispy. Remove from oven.
While Your Squash Bakes
- In a bowl, add 1 chopped shallot , 1 package crumbled feta, and pomegranate seeds. Combine well and set aside.
Prepare Lettuce Greens Mixture
- In a bowl, tear baby greens and beet greens. Toss in the feta marinade. Vinegar and salt to taste. Set aside.
To Assemble
- Arrange lettuce greens and top with prepped ingredients, squash, and micro-sorrel.
- Drizzle with additional fig balsamic vinegar (optional).
Enjoy!
About the Author
Alicia Geibel was born and raised in Puerto Rico where she spent a considerable amount of time surrounded by sun, family, and many rescue dogs. She went to college in Boston and later transferred to a small liberal arts college in Manhattan. In NYC she fell in love with walking for miles and stumbling upon hole-in-the-wall restaurants, but always found herself returning to the spots that reminded her of home.
The uniquely creative and aesthetically pleasing dishes she discovered in New York inspired her to play around with food photography and eventually became comfortable in the kitchen. She currently lives in St Petersburg, FL where she enjoys the beaches and the busy city. When not working with food, you can find her taking pictures of old buildings or searching for the perfect croissant.Find more recipes from our travels, guests, families, friends, and professional chefs in the Where The Food Comes From Cookbook!
