Winter Squash Salad with Mixed Greens & Cranberry Vinaigrette

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th! 

1 medium-sized delicata squash
2 tsp coconut oil
½ tsp salt
1 cup lacinato kale – stems removed
1 cup arugula
1 cup radicchio – leaves separated
¼ cup dried cranberries

Cranberry Vinaigrette Dressing
1/4 cup olive oil 
3 ½ tbsp pure cranberry juice
2 tbsp red wine vinegar
1 tbsp water
2 tsp honey
½ tsp yellow mustard
¼ tsp garlic powder
½ tsp salt
dash of pepper

Preheat oven to 400°F.

Peel squash and slice in half lengthwise. Scoop out the seeds and set aside. Slice squash into ¼ inch half moons. Toss in 1 teaspoon coconut oil and ¼ teaspoon salt. Place on a baking sheet and roast 10 minutes. Then remove from the oven, flip each piece of squash and cook 5 more minutes.

Toss the squash seeds with the remaining coconut oil and salt. Place on a baking sheet and roast 10 minutes.

Stack the leaves of kale and radicchio flat onto a cutting board. Roll up the leaves into a spiral and slice lengthwise to achieve long, thin ¼ inch strips of the leaves. Toss these with the arugula.

To make the dressing, whisk all ingredients together until fully blended.

Arrange the salad by placing the mixed leaves first, then topping with the roasted squash, seeds and cranberries. Drizzle the dressing evenly over all ingredients. Serve immediately.

Enjoy! Winter Squash Salad with Mixed Greens & Cranberry Vinaigrette

Winter Squash Salad with Mixed Greens & Cranberry Vinaigrette
Serves 6
Roasted delicata squash in a fall/winter salad with lacinato kale, arugula, radicchio and a cranberry vinaigrette.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 medium-sized delicata squash
  2. 2 tsp coconut oil
  3. ½ tsp salt
  4. 1 cup lacinato kale - stems removed
  5. 1 cup arugula
  6. 1 cup radicchio - leaves separated
  7. ¼ cup dried cranberries
  8. CRANBERRY VINAIGRETTE DRESSING
  9. 3 ½ tbsp pure cranberry juice
  10. 2 tbsp red wine vinegar
  11. 1 tbsp water
  12. 2 tsp honey
  13. ½ tsp yellow mustard
  14. ¼ garlic powder
  15. ½ salt
  16. dash of pepper
Instructions
  1. Preheat oven to 400°F.
  2. Peel squash and slice in half lengthwise. Scoop out the seeds and set aside. Slice squash into ¼ inch half moons. Toss in 1 teaspoon coconut oil and ¼ teaspoon salt. Place on a baking sheet and roast 10 minutes. Then remove from the oven, flip each piece of squash and cook 5 more minutes.
  3. Toss the squash seeds with the remaining coconut oil and salt. Place on a baking sheet and roast 10 minutes.
  4. Stack the leaves of kale and radicchio flat onto a cutting board. Roll up the leaves into a spiral and slice lengthwise to achieve long, thin ¼ inch strips of the leaves. Toss these with the arugula.
  5. To make the dressing, whisk all ingredients together until fully blended.
  6. Arrange the salad by placing the mixed leaves first, then topping with the roasted squash, seeds and cranberries. Drizzle the dressing evenly over all ingredients. Serve immediately.
  7. Enjoy!
Sparkle Kitchen http://sparklekitchen.com/
 Winter Squash Salad with Mixed Greens & Cranberry Vinaigrette

Savory Pear & Onion Galette with Lemon Verbena (Gluten Free and Dairy Free!)

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th! 

1 pie dough recipe – I used cassava flour and palm shortening with a dash of salt. (Trisha Hughes has a great recipe.)
⅓ cup sweet onion – thinly sliced
½ tsp coconut oil
3 bosc pears – thinly sliced into ⅛”
1 tsp salt
1 tbsp lemon juice
½ tbsp flour (I use cassava)
1 tbsp fresh lemon verbena
½ tsp extra virgin olive oil
1 tsp honey
½ tbsp balsamic vinegar

 

Prepare your pie dough and roll it out onto a piece of parchment paper.

Preheat the oven to 375°F.

In a medium-sized skillet, lightly sauté onions with ½ teaspoon salt and coconut oil over medium heat for three minutes. Remove from heat and set aside.

Toss the sliced pears in ½ teaspoon salt, lemon juice, flour and lemon verbena.

Assemble the galette by first placing the onions on the rolled out pie dough. Leave a one inch edge around the perimeter to allow room for folding. Arrange the pears on top of the onions. Be careful to not layer more then three stacks of pears, as they will likely slide out of the crust while baking. Then fold over the edges to just cover a bit of the onions and pears.

Keeping the galette on the parchment paper, transfer it carefully onto a baking sheet.
Brush olive oil onto the dough and sprinkle with a dash of salt. Bake for 35 minutes.

While baking, mix together the honey and balsamic vinegar. Remove from oven and drizzle this over the galette.

Place back in the oven and continue baking 10 minutes until crust is golden brown.

Allow to cool for 15 minutes before serving and then top with more balsamic vinegar honey drizzle.

Enjoy!

Savory Pear & Onion Galette with Lemon Verbena

Savory Pear & Onion Galette with Lemon Verbena (Gluten Free & Dairy Free!)
Serves 4
Gluten free and dairy free savory galette with caramelized onions, bosc pears and fresh lemon verbena.
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Print
Prep Time
10 min
Cook Time
48 min
Total Time
58 min
Prep Time
10 min
Cook Time
48 min
Total Time
58 min
Ingredients
  1. 1 pie dough recipe - I used cassava flour and palm shortening with a dash of salt.
  2. ⅓ cup sweet onion - thinly sliced
  3. ½ tsp coconut oil
  4. 3 bosc pears - thinly sliced into ⅛”
  5. 1 tsp salt
  6. 1 tbsp lemon juice
  7. ½ tbsp flour (I use cassava)
  8. 1 tbsp fresh lemon verbena
  9. ½ tsp extra virgin olive oil
  10. 1 tsp honey
  11. ½ tbsp balsamic vinegar
Instructions
  1. Prepare your pie dough and roll it out onto a piece of parchment paper.
  2. Preheat the oven to 375°F.
  3. In a medium-sized skillet, lightly sauté onions with ½ teaspoon salt and coconut oil over medium heat for three minutes. Remove from heat and set aside.
  4. Toss the sliced pears in ½ teaspoon salt, lemon juice, flour and lemon verbena.
  5. Assemble the galette by first placing the onions on the rolled out pie dough. Leave a one inch edge around the perimeter to allow room for folding. Arrange the pears on top of the onions. Be careful to not layer more then three stacks of pears, as they will likely slide out of the crust while baking. Then fold over the edges to just cover a bit of the onions and pears.
  6. Keeping the galette on the parchment paper, transfer it carefully onto a baking sheet.
  7. Brush olive oil onto the dough and sprinkle with a dash of salt. Bake for 35 minutes.
  8. While baking, mix together the honey and balsamic vinegar. Remove from oven and drizzle this over the galette.
  9. Place back in the oven and continue baking 10 minutes until crust is golden brown.
  10. Allow to cool for 15 minutes before serving and then top with more balsamic vinegar honey drizzle.
  11. Enjoy!
Sparkle Kitchen http://sparklekitchen.com/
Savory Pear & Onion Galette with Lemon Verbena