The salad ingredients are the deep green, orange, and crimson fruit and vegetables fresh at the fall markets now, and the Maple Citrus Vinaigrette picks up the sweet, layered notes of Valencia Orange Peel flavor.
serves 4-6 people
Course: Salad
Cuisine: American
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Ingredients
2cupsbaby kaleor other slightly bitter greens like wild arugula
2cupslittle gem lettuce leavesor other crisp lettuce like chopped Romaine lettuce
2cupsradicchio leavestorn into bite-size pieces
Maple Citrus Vinaigrettesee below
1small butternut squashabout 1½ pounds, peeled, sliced, and roasted
optional ingredients to include if available at the Farmers' Markets: thinly sliced watermelon radishdaikon, or other type of radishes, roasted sliced sweet potatoes, avocados (if still available), late-season figs, fresh or dried cranberries
Instructions
In a large bowl, toss baby kale, little gem lettuces, and radicchio leaves with ¼ of the Maple Citrus Vinaigrette. Place dressed greens in large salad serving bowl or platter.
Arrange the roasted butternut squash, carrot ribbons, green apple slices, persimmon slices, and any other optional salad ingredients you might be using artfully around the greens on the serving platter. Sprinkle the salad with toasted walnuts, pomegranate seeds, pickled red onions, and crumbled feta cheese.
Serve with additional Maple Citrus Vinaigrette alongside, warm crusty grilled bread with soft salty butter, and of course, iced tea.