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Harvest Salad with Buttermilk Sage Dressing
Ingredients
Salad:
- 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 - 1 1/2 cups of seeds
- 1/2 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
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
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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:
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About 1 hour before assembling salad- Preheat oven to 450 convection, or 500 bake. Move rack to middle of oven.
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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.
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Remove from oven and let cool completely.
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Place greens on a large platter or bowl.
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Top with cooled roasted squash, chunked avocado and sprinkle with pomegranate seeds.
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When ready to serve, sprinkle generously with pumpkin seeds.
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Serve with dressing on the side.
Recipe Notes
-I doubled this salad for a group of 50-60 women. I used 3 heads of Costco regular (not mini) Romaine heads, 1/2 box of baby organic Spinach and 1 container of pre-cut butternut squash. I also used about 1 1/2 containers of pre-seeded pom seeds also purchased at Costco.-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.