This Rustic Autumn Salad celebrates this season’s bounty. It’s a hearty dish that can either stand alone or serve as a beautiful side dish to any meal, including Thanksgiving. Enjoy!
Rustic Autumn Salad
Prep time
Cook time
Total time
Author: Chef Eli
Recipe type: Vegetarian
Ingredients
- 1 large delicata squash, cleaned and sliced into ½-inch half-moon slices
- 2 tbsp EVOO
- 1 cup shitake mushrooms, thinly sliced
- 1 tbsp butter, unsalted
- 1 lb organic Tuscan Kale, cleaned and roughly chopped
- ½ cup dried cranberries
- Salt and Pepper
- For the vinaigrette:
- 3 shallots, thinly sliced into rings
- 4 tbsp EVOO
- Zest of 1 lemon
- Juice of 3 lemons
- 1 tbsp honey
- Salt and Pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- On a large baking sheet, assemble delicata sqush slices and drizzle with 2 tbsp EVOO, salt, and pepper. Bake for 45 minutes or until golden brown. Remove from oven and let cool.
- In a large saute pan, saute shitake mushrooms in the butter on medium heat for 5 minutes or until golden brown. Remove from heat and sprinkle with salt.
- In another large pan, saute the shallots in the 4 tbsp EVOO on medium heat for 3 minutes or until golden brown (not burnt).
- Pour sauteed shallots and EVOO into a large bowl. Whisk in the lemon zest, juice, honey, salt, and pepper.
- Toss in the kale, delicata squash, mushrooms, and cranberries.
- Enjoy!
Feel free to ask us any questions about any of our recipes! 
[…] GET THE RECIPE […]