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
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Ingredients
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2 cups
mizuna greens
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1/2
sliced, cored apple
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1 cup
cubed, roasted winter squash
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4
thinly sliced radishes
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1 tablespoon
sesame seeds, toasted
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2 tablespoons
lemon juice, freshly squeezed
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2 tablespoons
olive oil
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1 teaspoon
honey
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salt & pepper
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1/4 cup
crumbled goat cheese
Directions
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Put the mizuna greens, apple, roasted squash, radish and sesame seeds in a large bowl.
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In a small separate bowl make the dressing: mix the olive oil, lemon juice, honey and season with salt & pepper.
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Toss the salad with the dressing, using the amount you like. I don't like to over-dress a salad.
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Divide salad into two serving bowls. Scatter the goat cheese on top of the salads.
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