Cornucopia Salad

Cornucopia Salad

This is a fun salad presentation! Let guests serve themselves from a center table salad display. Salad dressing makes great use of all those leftover squashes from holiday meals as well!

You Will Need:

  • 1 large butternut squash(peel and cut into 1-inch cubes)
  • Fresh greens (spinach, purple kale, arugula)
  • Fennel (thinly sliced)
  • Cherry tomatoes
  • Dried cranberries
  • Toasted walnuts
  • Crumbled feta
  • Leftover shredded turkey (for the meat-eaters!)

How to Prepare:

  1. Preheat oven to 350º.
  2. Toss squash with 1 tablespoon extra-virgin olive oil and dash of salt and black pepper. Roast for 30 minutes.
  3. In a blender, blend 1 cup cooled squash (serve remaining squash as salad topping), remaining 1/2 cup extra-virgin olive oil, sherry vinegar, garlic, lemon juice, smoked paprika and salt until smooth.
  4. Dressing will be thick, so add a little water, ¼ cup at a time, until dressing is desired consistency.

Cover table with butcher paper, arrange ingredients as an edible centerpiece and just add tongs!