Autumn Salad with Caribbean Colors
Prep Time: 30 minutes // Cook Time: 45 minutes // Total Time: 1.25 hours
6 cups Bowery Arugula
2 delicata squash
3 watermelon radishes
3 tablespoon sliced shallots
1 cup candied walnuts
1/2 cup apple cider
1 cup olive oil
1/4 cup honey
Black pepper, to taste
4 teaspoons yellow mustard seed
1/4 cup sesame seeds
Preheat the oven to 375F. Cut the squash in half, remove the seeds, then cut the squash into ½ inch slices. Peel the beet and slice thinly. Place the squash and beets on parchment lined tray, drizzle with olive oil, and sprinkle with salt and pepper.
Bake for 25–35 minutes or until tender. Slice shallots thinly. Place them in a pan on high heat with canola oil. Shallots should start to bubble. Lower the heat and cook until shallots are golden brown. Transfer to a paper towel-lined surface to cool. Cut the radishes into thin slices. Combine Bowery Arugula, squash, beets, radish, shallots and walnuts.
To make the dressing: Reduce apple cider over heat until it is thick and jellied. Let it cool and add the oil, honey, pepper, mustard and sesame seeds. Stir until combined.
Recipe developed by Jessica Tom for Bowery Farming.