Love at First Bite

Monticello Farm Table Fall Salad Bowl

Ingredients

  • 2 oz. chopped, organic spring mix (may contain some or all of the following: baby leaf greens, mizuna, tango, green oak, green chard, baby spinach, arugula, frisée, tatsoi, mache, red chard, red leaf, lolla rossa, red mustard, radicchio, red oak, beet tops)
  • 2 oz. chopped Kale (baby kale, curly kale)
  • 1 cup roasted butternut squash
  • 1 tbsp. dried cranberries
  • 1 tbsp. good quality crumbled feta
  • 1 tbsp. candied pecans
  • 2 tsp. toasted pepita seeds
  • Raspberry Vinagrette (see recipe below)

Directions: Mix chopped spring mix and kale in a large salad bowl. Add roasted butternut squash, candied pecans, crumbled feta, and dried cranberries as individual bunches or rows on top of the mixed chopped greens. Sprinkle toasted pumpkin seeds over salad, drizzle with vinaigrette and serve.

Enjoy this delicious salad at room temperature.


To roast butternut squash:

  • 1 Butternut squash, peeled, seeded and cut into 1-inch cubes
  • 1 tbsp. olive oil
  • pinch of salt

Preheat oven to 400 degrees. In a large mixing bowl, toss the squash with olive oil and a pinch of salt. Spread coated squash on a baking sheet lined with parchment paper. Roast in oven until squash is tender and lightly browned (20-25 minutes).


To toast pepita seeds:

  • 1 cup raw pepita seeds
  • 1 tbsp. olive oil
  • pinch of salt

Preheat oven to 250 degrees. Rinse seeds and pat dry. In a mixing bowl, toss the seeds with olive oil and a pinch of salt. Spread coated seeds on a baking sheet lined with parchment paper. Toast in the oven on middle rack until seeds are golden brown (15-25 minutes). (Remaining pepita seeds can be stored for future use.)


To candy pecans:

  • 1 lb. pecan halves
  • ½ cup granulated sugar
  • ½ cup ground cinnamon
  • pinch of salt
  • 1 egg white
  • 1 tbsp. water

Preheat oven to 250 degrees. Mix sugar, cinnamon and salt together in a large bowl. Whisk egg white and water in separate large bowl until frothy. Add pecans to egg white mixture and mix. Mix sugar/cinnamon mixture with pecan mixture until pecans are evenly coated, then spread the coated pecans on a baking sheet lined with parchment paper. Bake until evenly brown (about 45 minutes – 1 hour, stirring every ten minutes).


Raspberry Vinaigrette

  • 1 tbsp. honey
  • 1 tsp. whole grain mustard
  • ½ cup fresh raspberries
  • ¼ cup apple cider vinegar
  • ½ cup olive oil
  • 1 oz. freshly squeezed lemon juice
  • pinch of salt

Add all ingredients except oil into a blender or food processor and blend. Slowly pour oil into mixture while continuing to blend.

The Best Butternut Squash Soup

Inspired by Rain Restaurant in Abingdon, Vermont
Recipe presented by Ann Lucas, Monticello Senior Historian

Ingredients:

  • 2-3 lb. butternut squash, seeded, peeled, and cubed
  • olive oil for roasting squash
  • salt to taste
  • 4 tbsp. butter
  • 1 medium chopped onion
  • pinch each: cinnamon, cayenne pepper
  • 3-4 cloves garlic, pressed
  • 1 tbsp. fresh ginger, minced
  • 1 large, sweet apple, peeled and chopped
  • 2 cups chicken broth (vegetarian substitute: vegetable broth)
  • 1 can unsweetened coconut milk (regular or light will work)

Directions:  Roast the cubed squash with olive oil and salt (see roasting instructions provided in salad recipe). Sauté the onion in a large, thick bottomed pot with the butter, then add spices, garlic, ginger and cubed apple. Slowly add chicken stock and roasted squash – mix together and simmer until  the apples are soft, approximately 10-15 minutes.

Use an immersion blender to purée the soup, or work in batches and purée the soup in a stand blender. Return the soup to the pot, add coconut milk, and warm on medium-low heat to desired temperature.

Serve with fresh cilantro leaves as garnish, sugared (candied) pecans (see instructions provided in salad recipe) or a crunchy garnish of your choice!