Show-Stopper Salad

Sometimes we eat a salad because we know we need to get our greens and eat healthy, but then there are times we want a show-stopping salad. One that everyone remembers and is a bit different than any generic salad.

Mixed greens, creamy herb cheese, and a from-scratch creamy balsamic dressing that makes you feel like you’ve got your life together, and then the real star: garlic Parmesan–crusted acorn squash. Crispy, salty, a little nutty, and honestly stealing the spotlight from everything else on the plate.

Then we’ve got pistachios for crunch, red onions for sass, and suddenly, it’s not just a salad, it’s a moment

This isn't your average weekday salad, it does take some time and planning, but i've got you covered with how to plan ahead so it's a breeze to throw together for your harvest table.

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Planning Ahead

Step One: Make the dressing. The dressing is so delicious and seriously makes this salad set apart. Everyone will notice it's homemade. You can make this up to a week ahead and keep it in the refridgerator. I make a double batch and use throughout the week. Just pull it from the refridgerator about an hour before serving to allow the oil to come back down to room temp. Give it a good shake before pouring over your salad.

Step two: Roast the squash. You can do this a few hours ahead of time. The squash needs to be a room temperature to go onto of the salad so this works perfect.

Step three: Prep all your other ingredients. This can be done hours ahead also. Chop your onions and pistachios. Onions in the refriderator and nuts are fine to sit on the counter.

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Show-Stopper Salad

Ingredients:

• 1-5 oz container of organic mixed greens

• 1/2 red onion, finely sliced

• 1/2 cup chopped pistachios

• 3/4 of a wheel of creamy crumbly herbed cheese, like Boursin cheese

• Parmesan crusted squash (Recipe here)

• Balsamic Maple dressing (Recipe below)

Directions:

• On a large platter, lay out all of the salad greens.

• Add the sliced onion, crumble the cheese, and add the squash over the top of the salad.

• Sprinkle pistachios over the top and drizzle the dressing over everything.

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Balsamic Maple Dressing:

Ingredients:

• 3 tablespoons olive oil

• 1 garlic clove, finely grated

• 1 tablespoon balsamic

• 1 teaspoon dijon mustard

• 1/2 teaspoon syrup

• large pinch of salt and pepper

Directions:

• Add all the ingredients into a small jam mason jar. Add the lid and shake.

• Lasts for weeks in the refridgerator.

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Let me know if you've tried this or have any questions. I love helping and I hope you enjoy!