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
sliced, cored apple
cubed, roasted winter squash
thinly sliced radishes
sesame seeds, toasted
lemon juice, freshly squeezed
salt & pepper
crumbled goat cheese
In This Recipe
Put the mizuna greens, apple, roasted squash, radish and sesame seeds in a large bowl.
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.