Ingredients

The following ingredients have 2 Servings
  • 1 small butternut squash
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 head butter lettuce
  • 1 Fuyu persimmons - can substitute a peach, an apple or a pear if unavailable
  • 1/4 red onion (thinly sliced)
  • 1 cup micro-greens

Instruction

  • Preheat the oven to 450 degrees.
  • Peel the butternut squash, slice and cut into small cubes - sprinkle with olive oil, salt & pepper and place on a cookie sheet - roast in the oven for approximately 20 minutes, turning once.
  • When roasted, remove from the ovenand allow to cool.
  • Tear lettuce and place in a large salad bowl, top with the micro-greens.
  • Slice persimmons and sprinkle over the top of the salad, add the red onions and add roasted butternut squash.
  • Top with Salad Dressing and serve!