Maple Cinnamon Delicata Salad with Pumpkin Tahini Dressing
Active Time: 15 minutes • Total Time: 25 minutes
- 3-4 handfuls Earthbound Farm Organic Baby Red Butter Lettuce
- ½ apple, thinly sliced
- ½ pomegranate
- ¼ cup toasted pecans
- Maple Cinnamon Delicata
- 1 small-to-medium delicata squash
- 1 tablespoon maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- Pumpkin Tahini Dressing
- 1 tablespoon pumpkin puree
- 1 tablespoon tahini
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- pinch of sea salt
- 3 tablespoon water
- Herby Air Fried Croutons
- 1 chunky slice of sourdough (~ 15-20 1-inch cubes)
- 1 teaspoon olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
Our young, food-loving friend Anisha from Upbeet Anisha whipped up this delicious fall salad with our Baby Red Butter Lettuce and some fall favorites: apples and delicata squash. This taste treat of a salad comes together with precious little effort and a whole lotta flavor. After this quick tip for making your own croutons, you might never buy any again.
Preheat the oven to 400 F.
Cut delicata squash in small slices and toss with maple syrup, sea salt, and cinnamon. Roast in the oven for 25 minutes.
Mix all ingredients for the dressing in a small bowl (you can also put the ingredients in a jar and shake to mix).
Cut sourdough into 1-inch cubes and toss with olive oil, oregano, and garlic. Air fry at 380 F for 8-9 minutes. Alternatively, bake with the delicata in the final 15-20 minutes.
Assemble the bowl! Start with a bed of lettuce. Then add delicata, apples, croutons, pecans, pomegranate seeds, and dressing. Enjoy!