Description
A great seasonal fall salad with kombocha squash, roasted brussels sprouts, and a basil pesto dressing.
Ingredients
Scale
FOR THE SALAD
- 4 cups packed of mixed greens, lightly chopped
- 1 ½ cups red cabbage, sliced thin and chopped into small dice
- 1 bag brussels sprouts
- 1 cauliflower
- 1 kobocha squash, small
- A sprinkle of gomasio
- Extra-virgin olive oil
- Sea salt and coarse pepper
FOR THE DRESSING
- 1 large box of basil (4 oz)
- 4–6 garlic cloves
- 1 ½ cups extra-virgin olive oil
- ½ cup walnuts
- Pinch of sea salt to taste
Instructions
- Preheat your oven to 400 degrees. Prepare 3 baking sheets with parchment paper.
- For the kobocha squash: Wash and wipe clean. Slice in half. Remove seeds. Drizzle with olive oil. Season generously with sea salt and course black pepper. Place face side down on parchment. Bake for 30 minutes, or till a fork easily punctures the squash. Remove from oven, let cool, then slice into half moons.
- For the brussels sprouts: Wash and pat dry. Slice in half. If the brussels sprouts are big, then quarter. You want bite sized salad pieces. Place on parchment, lightly drizzle with olive oil (no more then 2 tablespoons). Roast for 25 minutes, till they are just starting to brown (do not over cook).
- For the cauliflower: Slice florets into bite sized pieces. Spread out evenly on parchment paper (do not overcrowd or they will steam). Dry roast them (no oil or seasoning) for 25 minutes, or just starting to brown.
- Make your salad dressing in a food processor or small blender. Add garlic and pulse till minced. Add all the basil leaves (no thick stems), olive oil and sea salt. Pulse till desired consistency. Add walnuts and pulse again. Add sea salt to taste. Store in glass jar or airtight container.
- Assemble the salads. Toss salad greens and red cabbage together. Place in the bottom of the salad bowl. Distribute the brussels sprouts and cauliflower evenly on each salad. Arrange two slices of kombocha squash. Sprinkle with gomasio. Drizzle walnut pesto. Enjoy.