Four Seasons Salad
Ingredients
1 tbsp.
Kowalski's Extra Virgin Olive Oil
6 oz.
raw butternut squash, peeled and seeded, cut into ¾" chunks
4.5 oz. pkg.
Revol Greens Fresh Salad Greens (such as Mighty Spring Mix)
- Honey Poppy-Dijon Dressing, to taste
1 ½ cups
Kowalski's Wild Rice, prepared according to pkg. directions, cooled
½ cup
caramelized pecans or walnuts
4 oz.
Kowalski's Israeli Feta Cheese (from the Specialty Cheese Case)
6 tbsp.
pomegranate seeds
6 tbsp.
freeze-dried raspberries
¼ cup
sliced green onion
Directions
- In a large skillet, heat oil over medium-high heat.
- Add butternut squash; cook until tender (approx. 6-7 min.).
- Remove from heat; allow squash to cool to room temperature.
- Wash greens in ice-cold water; drain thoroughly in a salad spinner until very dry.
- In a large salad or mixing bowl, toss greens with dressing to taste.
- Top dressed greens with squash and remaining ingredients; drizzle with additional dressing to taste.
Tasty Tip:
- We recommend Kowalski's Cultivated Long-Grain Wild Rice for this recipe, but our Cracked Wild Rice will also work.
