Salad
Simple Roasted Squash Caesar Salad
Active Time: 5 minutes • Total Time: 35 minutes
Yields: 2
Ingredients
- (1) 6 oz package Earthbound Farm Organic Sweet & Crisp Little Gems
- 1 small or ½ a medium sized butternut squash, peeled, deseeded and cut into 1cm thick slices
- 1 tablespoon olive oil
- salt & freshly ground pepper
- 1 cup garlic croutons, crushed
- 1/3 cup mayo
- 1/2 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 clove garlic, grated
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dijon mustard
- 1 tablespoon drained capers
- 2 teaspoon nutritional yeast
- salt & freshly ground pepper
- shaved parmesan (or vegan parm) to garnish
Simply roasted squash gets combined with our Earthbound Farm Organic Sweet & Crisp Little Gems and the most delicious vegan caesar dressing for the absolute perfect fall salad by Ful-Filled! Make sure to top it with copious amounts of crispy breadcrumbs & shaved parmesan cheese!
Heat oven to 425°F/220°C. Toss prepared squash in a bowl with 1 tbsp olive oil, a bit of fresh cracked black pepper & a generous pinch of salt. Roast squash for 30 minutes.
Add the mayo, lemon zest & juice, grated garlic, Worcestershire sauce, dijon mustard, drained capers, and nutritional yeast to a salad bowl. Whisk to combine. Season with salt & pepper, whisk again.
Add the Organic Sweet & Crisp Little Gems to the dressing & toss to thoroughly coat the lettuce with the dressing.
Plate the dressed Little Gems, then add the roasted squash slices, top with lots of crispy breadcrumbs & shaved parmesan. Enjoy!
