* Ultimate Fall Salad
Organic Butternut Squash, 3.3lb. THUMBNAIL
In Stock
Pickup Location Info
Sunridge Organic Pumpkin Seeds, 7oz. THUMBNAIL
In Stock
Pickup Location Info
Organic Lemon, ea. THUMBNAIL
In Stock
Pickup Location Info
Napa Valley Naturals Champagne Vinegar, 12.7oz THUMBNAIL
In Stock
Pickup Location Info

Organic Fuji Apple, ea. THUMBNAIL
In Stock
Pickup Location Info
Organic Valley Blue Cheese Crumbles, 4oz THUMBNAIL
In Stock
Pickup Location Info
Organic Italian Parsley Bunch, ea. THUMBNAIL
In Stock
Pickup Location Info

Ultimate Fall Salad

  • 1 large butternut squash, peeled, seeded and cubed
  • 5 TB olive oil, divided
  • 1 tsp salt, divided
  • ½ tsp fresh ground pepper, divided
  • 1 cup uncooked farro,
  • 2 C water
  • ½ tsp ground cinnamon
  • ¼ tsp ground cardamom
  • ¼ tsp ground cumin
  • ¼ tsp ground ginger
  • ¼ tsp ground turmeric
  • 1/8 tsp red pepper flakes
  • ½ C pumpkin seeds (pepitas)
  • 1 lemon
  • 3 TB champagne vinegar
  • 1 TB maple syrup
  • 1 crisp apple, such as Fuji or Honeycrisp, cored and cut into small cubes.
  • 3 TB fresh parsley, minced
  • 2 ounces crumbled blue cheese

Heat oven to 400’ F. Place butternut cubes on a rimmed baking sheet lines with parchment paper. Drizzle with 1 TB olive oil, ½ tsp salt and ¼ tsp pepper. Toss to coat and arrange in a single layer. Roast, flipping halfway through, until caramelized and tender. About 30 minutes.

Meanwhile, rinse the farro. Place in a medium saucepan and add the water; bring to a boil. Cover, reduce heat and simmer until cooked through and tender, about 20 minutes. Drain and rinse under cool water. Set aside to drain.

Place ¼ tsp salt, 1/8 tsp pepper, cinnamon, cardamom, cumin, ginger, turmeric, and red pepper flakes in a large skillet and stir to combine. Add 1 TB of olive oil and the pumpkin seeds. Cook over medium heat, stirring occasionally, until spices deepen in color and pumpkin seeds are toasted and popping, about 5 minutes. Transfer to a small bowl. Wipe out the skillet with a paper towel.  Set pan aside.

In a large bowl, juice the lemon, about 1 TB. Add the champagne vinegar, syrup and 1 Tb olive oil and whisk to combine. Taste and season with salt and pepper, if needed. Add the farro, squash, apple, cheese, spiced pumpkin seeds, and parsley to the bowl of dressing. Stir to combine. (adapted from thekitchn) Serves 4.

Printer Friendly Version

All delivery orders have a minimum order value of $40.00.
All orders will be delivered or ready for pickup the following day if placed before 10:00 pm. We are not able to deliver on Sundays. Orders placed after 10:00 pm Friday, Saturday and Sunday will deliver on Monday or ready for pickup on Monday.
Home Delivery is available for El Segundo, Manhattan Beach, Hermosa Beach & Redondo Beach.
Returning Customer?
Privacy Policy Shipping Policy Return Policy
Shopping Cart

The Shopping Cart is currently empty

eCommerce Solution by Nexternal
Security Seals