The salad I share here has it all: color, caramelized veggies, sweet and savory, crunchy and soft, warm and cold- yumm! All the contrasts, even the temperature contrasts, bring mouthfeel and whole body pleasure– as well as nutrition!
We eat a lot of main dish salads in winter, more so than in summer time. My favorite salads have roasted veggies on top. And either some excellent cheese, like chevre or Israeli fresh feta, or fruit. I love to roast or saute a generous amount of meat or fish (often ahead of time) and use it on top- last minute protein with a delicious cornucopia of seasonal produce. So you can take this holiday salad and easily make it into a weeknight meal, by topping it with your protein of choice!
(This salad also celebrates my new camera. I am SO thankful to be able to bring you, now, more beautiful photographs of the food I love to cook, serve and eat.)
Of course, the centerpiece in all of these photos is the squash. Let’s talk delicata!
It ranks at the top of winter squash, as far as sweetness and overall yumminess. Kind of like kale chips, once you roast these little slices, they’re easy to keep popping in your mouth. They caramelize willingly. I recorded a short Periscope video. It’s my tutorial on how to caramelize delicata, if you’d like to watch.
ASSEMBLE THE SALAD
- 2 heads romaine lettuce, depending on how big they are, or 8-10 cups field greens, loosely packed
- 1 recipe Caramelized Delicata Squash (see recipe below)
- 1 cup sprouted pecans
- 5 oz. frozen raspberries, partially defrosted, or fresh, if in season
- 4 oz. chevre or feta cheese (choose an aged cheese, if GAPS; or a raw feta, if you can find one)
- 1 recipe Sage Vinaigrette (see recipe below)
- Toss greens with vinaigrette, using desired amount, less or more according to taste.
- Fill individual salad plates or a huge platter with dressed greens.
- Arrange the toppings artistically on top.
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<–Need a lovely large platter?