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There is something about fall ingredients that work so well with salads!
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There is something about fall ingredients that work so well with salads. The sour of the cranberry mixed with the sweet butternut squash over a bed of kale, it is perfection. This Autumn inspired salad uses fresh kale and parsley that you can grow in any of the AeroGardens.
2 tbs chopped fresh parsley – grown in your AeroGarden
1/2 cup dried cranberries
1/2 cup toasted hazelnuts. walnuts, or almonds
Shaved Parmesan cheese
Preheat oven to 400ºF. Trim about 1 inch off the head of the garlic, exposing the cloves. Drizzle with 1 teaspoon olive oil, rub it in, then wrap in foil. Place on baking sheet and roast for 30 – 40 minutes, or until the individual cloves are completely soft. Remove from the oven, set aside, and enjoy the smell of roasted garlic in your kitchen.
While roasting the garlic, roast the squash. Toss the cubed squash with 2 tablespoons of the oil, salt and pepper. Spread evenly onto a large baking sheet and roast for about 20 minutes, flipping halfway through, until the pieces are browned and cooked through. Set aside to cool to room temperature.
In a small bowl, stir together 4 tablespoons oil, vinegar, lemon juice, honey, salt and cayenne. Squeeze the roasted garlic into the dressing. Stir well, breaking up the garlic. Set aside.
Separate your kale leaves and remove the spine with a sharp knife, then slice into thin strips. Toss with your dressing, then add the apples, cranberries, nuts, and roasted squash pieces. Top with shaved parmesan and serve.