Ingredients
- 5-5 unit mixed salad greens
- 1 unit apple sliced thinly
- 1 unit tomato sliced thin
- ¼ unit red onion sliced thinly
- 3 TBSP pomegranate arils
- 6-7 unit fresh figs stemmed and quartered
- ½ cup dates pitted and cut in half
- 1 small delicata squash seeded, cut in half and roasted with olive oil and salt until tender (optional)
- ½ cup roasted chickpeas- see recipe here
- 1 large persimmon quartered
- 1 cup walnuts halves
- ¼ cup pepitas (pumpkin seeds)
- 1 TBSP unsalted butter
- 3 TBSP olive oil divided
- 1 TBSP light brown sugar
- ¼ tsp cumin
- 2 tsp kosher salt divided
- 1 tsp pepper divided
- Optional- Burrata goat cheese (rumbled by hand) or Beecher’s Flagship cheese, cut into shards
- 2 tsp Smoked flakey sea salt
Instructions
For the Dressing
- Make the apple cider vinaigrette. Recipe is HERE. Substitute 2 TBSP maple syrup for the honey. Chill until time to serve the salad.
- For the delicata squash and chickpeas- Optional
- Preheat oven to 400 degrees.
- Cut the delicata squash in half lengthwise. Remove the seeds and fibers. Slice into 1/2” half moon slices.
- Drain one small can of chickpeas. Place chickpeas and squash in a bowl and drizzle with 2 TBSP olive oil, salt and pepper and 1/4 tsp cumin. Toss well to coat.
- Place coated squash and chickpeas in a single layer on a baking sheet. Bake for 10 minutes at 400 degrees. Flip the squash and toss the chickpeas and roast another 10 minutes until fork tender and the peas are crispy. Set aside to cool.
For the Walnuts and Pepitas
- In a skillet, melt butter, brown sugar and 1 tsp salt and 1/2 tsp pepper and whisk together until foamy. Toss in the walnuts and pepitas. Toss to coat the nuts and seeds with the butter mixture. Saute on medium low heat for 5 minutes or until fragrant. Drain the nuts and seeds onto a piece of parchment paper to cool.
To Assemble
- Place the washed lettuce in a large salad bowl. Sprinkle with 1 tsp of the flakey sea salt to dress.
- Arrange the sliced apples, red onions and tomatoes to fan out over the greens.
- Add in figs, dates, pomegranates, persimmons and if using, the squash, chickpeas, toasted walnuts and pepitas.
- Toss in cheese if desired.
- Add remaining flakey salt.
- Serve with dressing on the side.
- Store in an airtight container in the fridge up to 3-4 days.