Fall’s dark, roasted veggies make for a healthy & hearty salad, served here with Cheffy’s Classic Pumpkin Soup. Prep these simple components ahead of time to make a beautiful starter or add protein for a colorful entrée.
Beets are super easy to prepare ahead of time & can be used warm or chilled later. At home, Cheffy throws whole beets wrapped in foil into the crockpot & leaves them to cook overnight on low. Once fork tender, peel, slice & set aside. Acorn Squash roasts quickly when cut into 1″ wedges; just spread–cut-sides down–evenly on a cookie sheet, sprinkle with EVOO, salt & pepper, then roast for about 25-30 minutes. Braising Greens can get tougher as we get closer to winter. Cheffy uses fresh greens in this recipe, which hold up well to a bright, spicy Buttermilk Ginger Vinaigrette. To soften greens, toss with vinaigrette & “massage” lightly, then set aside while prepping other ingredients. Toss Radishes with lemon juice, EVOO, salt & pepper. To add a bit of crunch, Cheffy loves these crispy-fried Green Beans, but the recipe works just as well with fresh or blanched beans. For Cheffy’s version, dredge blanched beans in egg wash, then gluten-free pancake mix. Pan-fry until crispy & golden brown, then sprinkle with salt & pepper. Allow to dry on a paper towel until plating.
To compose this salad, arrange sliced beets on the plate, alternating with wedges of roasted squash. Top with greens, crispy green beans and a sprinkling of marinated radish.
2 chioggia beets
1 acorn squash, cored & seeded
3 radishes, chopped
braising greens (kale, chard, mustard greens)
2-4 handfulls green beans, blanched
Salt & Pepper
1/2 C Bob’s RedMill Gluten-Free Pancake Mix (We like this mix because it puffs up like fried chicken!)
Buttermilk Ginger Vinaigrette:
1/3 C freshly chopped ginger
1/3 C apple cider vinegar
1 C EVOO
1/3 C buttermilk
Don’t forget your fall-themed tablecloth & mini-pumpkins!