Autumn Harvest Salad With Basil Buttermilk Ranch Dressing
Ingredients:
For The Salad:
6 cups baby kale (or any baby mix of leafy greens)
1 small butternut squash
1 large apple, cored and sliced or chopped
½ cup dried cranberries or blueberries
½ cup pomegranate arils
¼ cup olive oil
1 loaf cornbread (homemade or store bought) for croutons, cubed
Parmesan shavings, for serving
Basil buttermilk ranch dressing
For The Dressing:
½ cup mayonnaise
¼ cup Greek yogurt
½ cup buttermilk
½ cup grated Parmesan cheese
2 garlic cloves, minced
2 tablespoons fresh minced basil leaves
2 teaspoons anchovy paste (optional)
1 teaspoons sage honey
2 tablespoons white wine vinegar
Salt and pepper, to taste
Directions:
Preheat the oven to 400°F and line two baking sheets with foil or parchment paper.
Cut the top and bottom off the squash and carefully remove the outer skin of the squash with a vegetable peeler. Cut the squash in half and remove the seeds. Cut the squash into bite-sized chunks.
Place the squash on one of the lined baking sheets.
Drizzle the squash with oil and season with a pinch of salt and pepper. Toss to evenly coat.
Roast in the oven for 20-25 minutes or until softened and caramelized in spots.
Place the cubed cornbread on the second prepared baking sheet, and drizzle with olive oil. Sprinkle lightly with salt and pepper. Toss to evenly coat.
Bake in oven for 10-12 minutes, or until cubed cornbread is crisp and golden.
For the dressing:
Place all the ingredients into a jar with a tight-fitting lid.
Secure the lid tightly and shake until well combined and smooth. Blend until well combined and smooth.
Refrigerate the dressing until you are ready to use. Let it sit for a few hours or make a day ahead for the flavors to meld.
Yield: 4 servings
Total Time: 10 minutes
Tips
Recipe contributed by Kathy Oberman Tracy
Image Courtesy of Molly Meehan of Yes to Yolks.