Cooked - Sensational Fall Salad With Roasted Squash, Pomegranate, And Burrata

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Sensational Fall Salad With Roasted Squash, Pomegranate, And Burrata

4.0

1 Acorn Squash- Halved and Sliced 1 inch slices

2 Tbsp Olive Oil

1 tsp Ground Coriander

1 tsp Himalayan Pink Salt

5 oz Package Baby Spring Greens

½ Cup Red Onion- Slivered

1 Cup Quinoa- Cooked

½ Acorn Squash Slices- Roasted

1 Cup Cara Cara Oranges- Sliced

¼ Cup Fennel- Shaved

¼ Cup Cilantro Chopped

½ Cup Pomegranate Seeds

¼ Cup Chopped Pecans

Burrata or Goat Cheese (½ Burrata Ball/Person or 2-3 Goat Cheese Medallions)

Salt and Pepper (Optional)

½ Cup Maple Syrup

¼ Cup Olive Oil

3 Tbsp Whole Grain Mustard

2 Tbsp White Wine Vinegar

½ tsp Himalayan Pink Salt

Bake on a parchment lined baking pan at 425°F for approximately 35-40 minutes.
Remove and set aside to cool.
In a small saucepan, add your maple syrup and bring it to a low simmer. Simmer for 3 minutes mixing occasionally, then add the additional ingredients. Bring your dressing back to a simmer for an additional minute, mixing occasionally. Remove from the heat, let the dressing cool slightly or refrigerate before serving.
In a large salad bowl combine your Baby Spring Greens, Cilantro, Red Onions, Quinoa, and Shaved Fennel. Toss the ingredients in the salad bowl, then top with your Roasted Squash, Pomegranate Seeds, Chopped Pecans, Goat or Burrata Cheese, Roasted Acorn Squash, and Cara Cara Oranges. Sprinkle with a little additional salt, pour the dressing, and serve!

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🍂Fall🦃Thanksgiving

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 33 weeks ago

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