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Autumn Harvest Salad with Creamy Parmesan-Sage Dressing

Autumn Harvest Salad with Creamy Parmesan-Sage Dressing

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  • Yield: 4 servings 1x

Ingredients

Scale

For the Roast Squash & Cornbread Croutons:

  • 1 small butternut squash
  • 1 loaf store-bought (or homemade!) cornbread, cut into 1-inch cubes
  • Olive oil
  • Salt and pepper

For the Dressing:

  • ½ cup mayonnaise
  • ¼ cup Greek yogurt
  • ¼ cup grated Parmesan cheese
  • 1 garlic clove, minced
  • 2 fresh sage leaves
  • 2 teaspoons anchovy paste
  • 2 teaspoons sugar
  • 1 tablespoon white wine vinegar
  • ¼ cup olive oil
  • Salt and pepper, to taste

For the Salad:

  • 6 cups baby kale (or leafy greens of choice)
  • 1½ cups cooked chicken breast, shredded or diced
  • The roasted squash
  • 1 large apple, cored and sliced/chopped
  • ½ cup dried cranberries
  • ½ cup pomegranate arils
  • The cornbread croutons
  • Parmesan shavings, for serving
  • The dressing

Instructions

For the Roast Squash & Cornbread Croutons:

  1. Preheat the oven to 400°F and line two baking sheets with foil.
  2. Carefully cut the outer skin off of the squash with a sharp knife. Remove the seeds and then dice the squash into bite-sized chunks. Place on one of the baking sheets.
  3. Drizzle the squash with oil and season with a pinch each of salt and pepper. Toss to evenly coat. Roast in the oven for 20-25 minutes or until softened and caramelized in spots.
  4. To the other prepared baking sheet, add the cubed cornbread and drizzle with a little oil, salt, and pepper.
  5. Toss to evenly coat and add to the same oven as the squash for 10-12 minutes, or until they are crisp and golden.

For the Dressing:

  1. Place all the ingredients except the olive oil into a blender. Blend until well combined and smooth.
  2. With the machine running, stream in the olive oil. Season, to taste, with salt and pepper.
  3. Transfer the dressing to an airtight container and refrigerate until you are ready to serve (the longer it hangs out, the better. I often make this dressing a few hours or days ahead).

For the Salad:

  1. Combine the greens, chicken, squash, apples, cranberries, pomegranate arils, and croutons in a large bowl. Add desired amount of dressing and toss well to combine.
  2. Transfer the salad to serving dishes and garnish with parmesan shavings. Serve immediately.

Find it online: https://yestoyolks.com/2016/10/20/autumn-harvest-salad-with-creamy-parmesan-sage-dressing/