Roasted Squash and Amaranth Salad


Yield: 4 People


Work: 15 Minutes


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.


  • 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.


  • 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


  • Knife

  • Cutting Board 

  • Measuring Cup

  • Measuring Spoons

  • Bowl

  • Sheet Tray

  • Parchment Paper

  • Spoon

  • Airtight Container


  • Airtight Container in the Refrigerator for 2 days.


Questions about this recipe? Ask Chef Pierson!