Harvest Salad

Something Extra

Recipe Theme


Recipe Center

Harvest Salad
Harvest Salad
6 cups romaine lettuce coarsely chopped
1 cup julienne-cut beets cooked and peeled
1 cup acorn squash coarsely grated
1/4 cup extra virgin olive oil
2 tbsp. white balsamic vinegar
1 tbsp. pure maple syrup
Salt and pepper to taste
1/3 cup smoky blue cheese (in our Deli) crumbled
1/3 cup chopped walnuts, toasted
Prep time: 15 minutes

Layer lettuce, beets and squash in four salad bowls. Whisk together oil, vinegar, syrup, salt and pepper; drizzle over salad. Top with cheese and walnuts and serve immediately.

Makes 4 servings.

Tip! If using fresh beets, simply boil in water for 15 to 20 minutes or until tender when pierced with a knife. Remove from water. Peel and cut when cool.
Wine Suggestion

Bookmark and Share

Comments   To add your comments, please log in.