Fall Celebration Salad

Ready In

30 min

Prep

15 min

Cook

15 min

Servings

3 - 4

Embrace the vibrant flavors of the season with this stunning Fall Celebration Salad! It’s a beautifully balanced blend of tender leafy greens, sweet roasted butternut squash, and crisp radishes. Tossed in a rich, creamy tahini dressing and finished with zesty red wine vinegar-soaked currants and shaved Pecorino cheese, this salad is anything but ordinary—it's the star your dinner table deserves!

A white oval platter holds a fall salad with mixed greens, cubed butternut squash, purple radish, and shaved Pecorino cheese.

Vegetable
Salad
Vegetarian

Ingredients

8 oz Little Leaf Farms Baby Red & Green Leaf
1 cup butternut squash, chopped into 1/2" pieces
5 celery stalks
12 medium watermelon or purple daikon radish
1/4 cup dried currants or dried cranberries
1 tbsp red wine vinegar
1 tsp honey
Pecorino cheese, shaved with a peeler
1/4 cup tahini
1/4 cup lemon juice
1 tbsp sour cream or yogurt
1 clove garlic
1/2 tsp kosher salt
red pepper flakes
black pepper to taste

Preheat the oven to 325°F.
In a small bowl or jar, whisk together the red wine vinegar and honey. Add the currants and set aside
In a food processor or blender, combine all of the dressing ingredients (tahini, lemon juice, sourcream or yogurt, garlic, kosher salt, red pepper flakes, & black pepper), and blend until smooth. If the consistency is too thick, add water, a teaspoon at a time, until you achieve desired consistency.
Roast the squash on a lightly oiled sheet tray for 15-20 minutes, until tender and caramelized, flipping them halfway through.
In a large bowl, dress the lettuce, and top with the squash, celery, radish, and currants. Using a peeler, top the salad with shaved Pecorino. Season to taste with salt and black pepper.