Fall Market Salad
| Portion/Serving: | 1 |
|
Notes
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Ingredients
| 2 | oz. | Roasted Butternut Squash, cut into medium triangles |
| 2 | oz. | Roasted Parsnips – Cut oblique |
| 1 | oz. | Mixed Greens |
| 1 | tbsp. | Pomegranate Seeds |
| 1 | oz. | Chèvre Goat Cheese |
| 8 | ea. | Candied Walnuts |
| 4 | ea. | Sliced Granny Smith & Red Delicious Apple – ¼" slices |
| 1½ | oz. | Rooftop Honey Vinaigrette |
Preparation
- In medium mixing bowl toss butternut squash, parsnips, and greens with dressing until well coated
- Put onto large square plate from corner to corner leaving about 2 inches on each side
- Garnish with remaining ingredients in following order:
- pomegranate/ goat cheese/walnuts/apples
- Ensure to slice the apples last minute so they do not oxidize
- Wipe plate to ensure a clean look
- Serve
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