I went to a birthday party this past weekend of a dear friend who turned 40! Normally when the hubby and I go to a gathering, we’re safe within our circle of friends. This time, however, the only person we knew was the birthday boy!
The party turned out to be a hit, and I met so many wonderful people! I struck up a conversation with one delightful woman in particular, who was interested in CSA’s, but was a bit worried about taking the plunge. For those of you who don’t know, CSA stands for Community Supported Agriculture. You would normally find your local CSA and subscribe to it weekly or even bi-weekly depending on the individual farm. They have pick-up locations established, so every week, you pick up your box of mystery ingredients! HOW FUN! Well, it would be fun for me, but for someone else, it may be a bit of a frightening experience.
What do you do with the things that come in the box? Well, it’s safe to say that what you get in the box is going to be in season. Right now, butternut squash and pears are in season. There’s always some type of green that is in season too, so lets make a salad!
Do you have a favorite fall veggie or fruit? Tell me!
Keepin’ it seasonal,
Fall Harvest Salad
Ingredients
- 1 Head Red Leaf Lettuce , washed & chopped
- 1 Head Green Leaf Lettuce , washed & chopped
- 1 Whole Butternut Squash
- 1 Whole Red Pear
- 4 Tablespoons Blue Cheese , or vegan cheese substitute
- 1/4 Cup Walnuts , chopped
- 1/3 Cup Olive Oil , extra virgin
- 1/4 Cup Balsamic Vinegar
- 1 Clove Garlic
- 1 Tablespoon Maple Syrup
Instructions
- Preheat oven to 375°F and line a baking sheet with aluminum foil. Cut the butternut squash in half, scoop out the seeds, and place on the baking sheet, covering with aluminum foil. Place in the oven, and roast for 45 minutes to an hour, until the squash can be just pierced with a fork. Let cool. While the squash is cooling, chop and wash the lettuce, and divide among four bowls. When the squash is cooled, place the cut side down, and remove the skin with a sharp knife. Cut it into ¼ inch thick slices, then cut crosswise, making butternut squash cubes. Measure two cups of the cooked, cubed squash, and divide evenly among the salads. Cut the pear into quarters, thinly slice each quarter, and top each salad. Do the same with the blue cheese and walnuts.
- To make the dressing, place the olive oil, balsamic vinegar, garlic and maple syrup into a blender, and blend on high for one minute. Drizzle the amount of salad dressing you like over the salad and enjoy!
Salad looks delish! I love persimmons and pomegranates together in a salad. My favorite veggies right now are celery root and sunchokes.
Persimmon and pomegranate sounds fab together!! I can’t say I’ve ever had that combo. Sounds delicious!
*drool* blue cheese is my fave!!! I will have to try this salad.
I actually am signed up with my local csa here in Santa Maria. This is my first year and I LOVE it! It has forced me to meal plan, try new recipes and how to care for my veggies so they don’t wilt and die before I get a chance to savor them. As it is my first year, I am not sure when they take their “winter break” but I fear it’s coming soon. Now I will actually have to do my produce shopping at the store 🙁 It’s worth it to me to avoid the store and be forced to try new things.
Awesome that you’re part of a CSA, and happy to hear your take on it! Do you ever have to go to the store because you don’t have enough?? Whenever I do a haul from the farmer’s market, I’m loaded down pretty heavy, and that’s only for two people!
Yes and no. While what they give is really abundant, there are items I have to hit the store for depending on what’s in my bag. There was a good span of 2 months this summer that I didn’t need to buy a tomato at all. But now at the end of the season I find I have to hit the store for items that aren’t coming in my bag. I haven’t purchased a single variety of lettuce since April! Carrots, broccoli and green beans have been very consistent too.
Wow, this sounds sooo good! I need to start getting my produce from my CSA again!
Thanks Shawn!! All you ladies are making me think that I’ve been missing out. I’m going to have to seek out my nearest CSA!
Oh No! While I love blue cheese, There is very little else on there that seems to be edible by me and my unhealthy dietary requirements. 🙂
Oh, would you be able to take a picture next time of how your setup looks like ? I’m very interested to see what you’re working with space wise. ^_^
Looks great! loving the use of the squash in a salad, very seasonal. another cool fall salad ingredient i’ve been seeing lately is raw beets shaved super thin on a mandoline