Thanksgiving Recipe :: Harvest Salad

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Compliments of Executive Chef, Fabio Viviani

Ingredients:

Serves 4-6

1 small bag of arugula

1 small bag of watercress

2 cups granny smith apples (diced)

2 cups butternut squash (diced then roasted until tender)

1/2 cup pomegranate seeds

1/2 cup candied hazelnuts (partially crushed)

1 small bag corn sprouts

spiced apple vinaigrette (as needed)

 

Step-By-Step:

1) In a large bowl, add the arugula, watercress, granny smith apples & roasted butternut squash.

2) Slowly drizzle the spiced apple vinaigrette over the top & gently toss the greens together to get a nice coating on all of them.

3) Place on desired plate & garnish with the pomegranate seeds, candied hazelnuts & corn sprouts.

4) Serve & enjoy!

 

VIEW DINEAMIC GROUP’S FULL THANKSGIVING RECIPE GUIDE

 

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