Rustic Autumn Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegetarian
Ingredients
  • 1 large delicata squash, cleaned and sliced into ½-inch half-moon slices
  • 2 tbsp EVOO
  • 1 cup shitake mushrooms, thinly sliced
  • 1 tbsp butter, unsalted
  • 1 lb organic Tuscan Kale, cleaned and roughly chopped
  • ½ cup dried cranberries
  • Salt and Pepper
  • For the vinaigrette:
  • 3 shallots, thinly sliced into rings
  • 4 tbsp EVOO
  • Zest of 1 lemon
  • Juice of 3 lemons
  • 1 tbsp honey
  • Salt and Pepper to taste
Instructions
  1. Preheat oven to 400 degrees F.
  2. On a large baking sheet, assemble delicata sqush slices and drizzle with 2 tbsp EVOO, salt, and pepper. Bake for 45 minutes or until golden brown. Remove from oven and let cool.
  3. In a large saute pan, saute shitake mushrooms in the butter on medium heat for 5 minutes or until golden brown. Remove from heat and sprinkle with salt.
  4. In another large pan, saute the shallots in the 4 tbsp EVOO on medium heat for 3 minutes or until golden brown (not burnt).
  5. Pour sauteed shallots and EVOO into a large bowl. Whisk in the lemon zest, juice, honey, salt, and pepper.
  6. Toss in the kale, delicata squash, mushrooms, and cranberries.
  7. Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/rustic-autumn-salad/