Autumn Salad with Roasted Squash, Apple, Radish and Goat Cheese

By roryrabbitfield • December 13, 2009 • 0 Comments

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Author Notes: I have made this salad several different ways and they are all great. I consider this to be a great lunch salad, or you can serve it with something else for dinner. I am assuming that you have already roasted the squash for the salad ahead of time. Some variations: use cubed, cooked beets instead of apple; add a pile of sauteed shiitake mushrooms; use pear instead of apple. (The photo I submitted has the shiitake mushrooms.) - roryrabbitfield

Serves 2

2 cups torn mizuna greens
1/2 sliced, cored apple
1 cup cubed, roasted winter squash
4 sliced radishes
1 tablespoon sesame seeds, toasted
2 tablespoons lemon juice, freshly squeezed
2 tablespoons olive oil
1 teaspoon honey
salt & pepper
1/4 cup crumbled goat cheese

Put in a large mixing bowl: the mizuna greens, apple, roasted squash, radish and sesame seeds.
In a small separate bowl make the dressing: mix the olive oil, lemon juice, honey and season with salt & pepper.
Toss the salad with the dressing, using the amount you like. I don't like to over-dress a salad.
Divide salad into two serving bowls. Scatter the goat cheese on top of the salads.

Tags: fall