Roasted Squash and Amaranth Salad

 
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Yield: 4 People

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Work: 15 Minutes

 
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Total: 15 Minutes

 

How to

  • Gather Ingredients and Tools and prep Ingredients as indicated.

  • Combine everything in a bowl but the Cilantro.

  • Sprinkle Cilantro over the top.



Bonus!

  • Add some toasted chopped Hazelnuts for a crunch.

  • If you like soft Cheeses, crumble your favorite over the Salad.

  • Not a Cilantro fan? Try using another fresh Herb, such as Mint or Thyme.

  • Top with our Roasted Stone Fruit for a added sweetness.



Ingredients

  • 2 Cups Roasted Winter Squash

  • 1 Cup Cooked Amaranth, chilled 

  • 2 Heads Lettuce (your favorite varieties), washed and torn into pieces

  • 3 Tbsp Cilantro, roughly chopped

  • ¼ Cup Honey Mustard Dressing

  • 2 Tbsp Camelina Oil

  • 2 tsp Salt

Tools

  • Knife

  • Cutting Board 

  • Measuring Cup

  • Measuring Spoons

  • Bowl

  • Sheet Tray

  • Parchment Paper

  • Spoon

  • Airtight Container

Storage

  • Airtight Container in the Refrigerator for 2 days.


 
 

Questions about this recipe? Ask Chef Pierson!