Market Salad Recipe
apples, squash, cheddar, spiced pepitas, roasted shallot vinaigrette
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Ingredients
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Market Salad Ingredients
Method
Market Salad Directions
Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and black pepper. Spread the squash on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized. Remove from the oven and let cool.
Prepare the Shallots
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced shallots and sauté for about 5-7 minutes, or until they are soft and lightly caramelized. Remove from heat and set aside.
Toast the Pepitas
In the same skillet, add the pepitas and toast them over medium heat for about 2-3 minutes, stirring frequently until they are golden and fragrant. Remove from heat and set aside.
Make the Vinaigrette
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, apple cider vinegar, honey, ground cinnamon, salt, and black pepper until well combined.
Assemble the Salad
In a large salad bowl, combine the mixed greens, diced apples, roasted butternut squash, sautéed shallots, and shredded cheddar cheese. Drizzle the vinaigrette over the top and toss gently to combine.
Garnish with Pepitas
Top the salad with the toasted pepitas for added crunch and flavor. Serve immediately.