This is one of my favorite salads to eat and put together, and one of those you can prepare in advance by roasting the delicata squash and sautéing the sweet peas and placing in the refrigerator for up to 3 days.
Little gem lettuce is currently in season, and I love it because the lettuce is soft like butter lettuce, but also has a good crunch similar to romaine lettuce. The roasted delicata squash adds creaminess, pomegranates and sweet peas add crunch and a mild sweetness and tang, and the parmesan cheese adds a nice salty bite.
For all those reasons, we’re serving this as a side-dish for Thanksgiving dinner this year. We hope you enjoy this recipe!
I’d love to see your creations, so tag me on Instagram and/or Pinterest via @fullasamother.
XO,
Jasmine
Little Gem Fall Salad
Ingredients
- 5 oz Organic Girl Little Gems coarsely chopped
- Tessemae’s Organic Avocado Ranch Dressing
- ⅔ cup pomegranate seeds
- ⅔ cup sweet peas sauteed and seasoned with salt and pepper
- 1 medium delicata squash seesded and cut into ¼” slices
- 2 tablespoons avocado oil
- Shaved parmesan cheese for garnish (optional)
- Fresh dill finely minced for garnish (optional)
Instructions
- Preheat the oven to 425F degrees and line a large sheet pan with parchment paper.
- In a medium bowl, add sliced delicata squash, avocado oil, and season with ½ teaspoon salt and ¼ teaspoon black pepper. Mix to combine and place on the sheet pan and evenly distribute across the pan. Roast for 20 minutes and flip veggies half way until light golden brown. Cool before serving.
- In a large bowl, add chopped little gems and layer with delicata squash, pomegranate seeds, sweet peas, and garnish with parmesan cheese and fresh dill.
- Drizzle with avocado ranch and serve immediately.