RECIPE
Westborn Winter Greens Salad
Ingredients
- 2 Tbsp Dijon Mustard
- 2tbsp Dried herbs (we used dried leek, chive & parsley)
- Kosher Salt & Black Pepper to taste
- 1/4 Cup Westborn Market Maple Syrup
- 1/4 cup Apple Cider Vinegar
- 1/3 cup Westborn Market Olive Oil
- 2 small or 1 larger delicata squash, cut in half, seeded & cut into half-moons 1/2 inch thick
- 2 tbsp Westborn Market Olive Oil
- Kosher Salt & Black Pepper to taste
- 1/4 cup westborn cheese shop grated romano
- 1 small bunch Tuscan kale, thick stems removed and cut into 2 inch pieces
- 1 head baby romaine, quartered and chopped
- 1 head radicchio, cut into 6 wedges, separating the leaves
- 1 small bulb fennel, shaved and save fronds to mix into the greens
- 1/2 red onion, slivered
- 2 stem & leaf mandarins, peeled and separated
- 1 cup pomegranate arils
Instructions
Preheat oven to 450*
In a bowl, toss squash, olive oil, salt & pepper, and grated Romano. Place on a parchment lined baking sheet in a single layer and roast 12-20 minutes until some of the cheese is charred. Set aside to cool.
While squash is roasting add Dijon, dried herbs, salt and pepper, maple syrup, and apple cider vinegar to a small bowl. Whisk to combine then slowly drizzle in olive oil while continually whisking. Once combined add chia seeds and stir.
On your serving platter: layer kale, romaine, radicchio leaves, shaved fennel, fronds, red onion, and Mandarin oranges. Scatter with cooled roasted squash and top with pomegranate arils. You can either drizzle the dressing on top or serve on the side.
Enjoy!