Four Seasons Salad

Four Seasons Salad

Serves 4


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)
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
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  1. In a large skillet, heat oil over medium-high heat.
  2. Add butternut squash; cook until tender (approx. 6-7 min.).
  3. Remove from heat; allow squash to cool to room temperature.
  4. Wash greens in ice-cold water; drain thoroughly in a salad spinner until very dry.
  5. In a large salad or mixing bowl, toss greens with dressing to taste.
  6. 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.