Tuesday night I made a salad for a creative group of crafters and bloggers who attended
“Spark Your Holidays Soiree” put on by Margie Romney -Aslett (Justagirl) and hosted by Jamie Soucy. I didn’t stay for the festivities, but heard the ladies who attended had a fabulous time! I was amazed at Jamie’s gorgeous fully decorated Christmas house and the work Margie put into assembling craft kits. It was all so festive, that I may have to sign up next time they have an event and try my hand at creating outside of the kitchen…
I wanted to share a salad that was savory and a reflection of the season. I started with greens and decided on three main ingredients for toppings: roasted butternut squash, pomegranates and avocados. Keeping the dressing harvest-style, I topped the salad with pumpkin seeds and made a basic buttermilk dressing and added fresh sage. It was simple, fresh and a bit out of the ordinary.
This dish is perfect for your holiday table, not your mother’s ho-hum green salad, and also a change from the fruit-candied nut-cheese salad we see at almost every holiday gathering.
One week till Thanksgiving!
- 8-10 cups Romaine Lettuce, chopped
- 8-10 cups spinach (preferably baby spinach)
- 3 cups butternut squash, peeled and cut into 1 inch cubes
- 1 ripe and slightly firm avocado
- 1 large pomegranate, seeded or about 1 - 1½ cups of seeds
- ½ cup pumpkin seeds (green type, roasted, salted)
- Buttermilk Sage Dressing:
- 1 cup buttermilk
- 1 cup mayo ( light is ok, but regular is better)
- 5-7 fresh sage leaves, chopped
- 1 clove garlic
- 1 tablespoon fresh lime juice
- ½ teaspoon salt
- ½ teaspoon pepper
- Place all ingredients in blender and blend until smooth or place ingredients in container and shake or use an immersion blender. The dressing will keep for a week refrigerated.
- To assemble salad:
- About 1 hour before assembling salad- Preheat oven to 450 convection, or 500 bake. Move rack to middle of oven.
- Place butternut squash on a baking sheet. Sprinkle with coarse salt and pepper. Drizzle with about 1-2 tablespoons of olive oil. Roast just until squash begins to turn color and get a nice brown edge. This usually takes about 15 minutes on convection or 20 in a regular bake setting. Watch closely so it does not burn.
- Remove from oven and let cool completely.
- Place greens on a large platter or bowl.
- Top with cooled roasted squash, chunked avocado and sprinkle with pomegranate seeds.
- When ready to serve, sprinkle generously with pumpkin seeds.
- Serve with dressing on the side.
-For buttermilk dressings, I like to purchase Winder Dairy buttermilk. It is a bit thicker than other brands and whips up nicely in dressings. My second choice is Meadow Gold. Both brands found in Utah.