Spring House Mix Salad Recipe
Lettuce Blend, Bacon, Butternut Squash Vinaigrette, Pickled Carrot, Chèvre, Apple Cider
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Ingredients
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Salad Base
Butternut Squash Vinaigrette
Method
Salad Preparation
Prepare the Lettuce
In a large salad bowl, add the mixed lettuce greens as the base for your salad.
Add Pickled Carrots
Top the lettuce with the pickled carrots, distributing them evenly over the salad.
Add Chèvre
Crumble the chèvre over the salad, ensuring it is evenly spread among the greens.
Add Bacon
Sprinkle the chopped crispy bacon on top of the salad.
Vinaigrette Preparation
Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with a little olive oil, salt, and pepper, then spread in a single layer on a baking sheet. Roast for about 25 minutes or until tender, stirring halfway through.
Blend the Vinaigrette
Once the butternut squash is roasted and slightly cooled, place it in a blender. Add the olive oil, apple cider vinegar, honey, salt, and pepper. Blend until smooth. Adjust seasoning to taste.
Assembly
Dress the Salad
Drizzle the butternut squash vinaigrette over the prepared salad. Toss gently to combine.
Serve
Serve immediately, enjoying the fresh flavors of the spring house mix salad.