Jewel Box Salad
This pretty winter salad was inspired by a recent dinner at the Hali’imaile General Store in Makawao. I took the liberty of adding a vegan cheese but this addition is completely optional. I also thought that a citrus-based dressing would be a nice compliment to the roasted veggies.
Jewel Box Salad - makes one large salad
2-3 cups of mixed leafy greens
1/2 cup of roasted butternut squash ( made from frozen butternut cubes )
1/2 cup of roasted corn kernels
1/4 cup vegan ricotta, crumbled ( I like Kite Hill )
2 Tb chopped walnuts ( toasted walnuts are nice here )
2 Tb dried cranberries
Citrus Dressing
1/4 cup orange or tangerine juice
1/4 cup avocado oil ( or olive oil )
2 Tb white balsamic or champagne vinegar
1/4 tsp salt
2 drops of liquid stevia or 2 tsp maple syrup
cracked black pepper ( about 1/8 tsp or more )
*Wisk all ingredients together and taste. Adjust any ingredients to your liking. Place in the fridge to chill until ready. This makes about 4 servings of dressing.
To prep salad ingredients
Preheat oven to 375F.
*Place frozen butternut squash cubes on a parchment-lined cookie sheet. I used a whole 10oz bag of frozen butternut so I did have some leftovers. Feel free to toss with a little bit of neutral-tasting oil ( like avocado oil ) but this isn’t totally necessary. Bake for 30 minutes or until the cubes are slightly golden brown and crispy looking. This step can be made ahead of time and kept in the fridge.
*While the squash is roasting, place 1/2 cup fresh corn kernels on a lightly oiled, non-stick skillet over med-high heat. Saute until corn is lightly roasted ( about 10 minutes ) This step can also be done ahead of time and kept in the fridge until ready.
To assemble salad
Place fresh leafy greens In a large shallow bowl. Top with 1/2 cup of the chilled or room temperature roasted butternut squash, the chilled or room temperature roasted corn kernels, 2 Tb of dried cranberries, 2 Tb of chopped walnuts, and 1/4 cup crumbled ricotta. Dress with 2 -3 Tb of the Citrus dressing and toss. Serve with extra cracked black pepper.
