Feed your inner Easter bunny with these fresh garden greens!
April means garden freshness at its peak, and what better way to welcome in those growing springtime veggies than with a salad fit for a rabbit feast. Make a personal salad or triple the recipe and bring it to your next spring holiday event. You’ll be sure to turn everyone into veggie lovers (even the kids) right after their forks get a hold of this delicious salad!
Roasted Butternut and Tomato Salad
4 cups Mixed Salad Greens
2 cups Butternut Squashed (cubed)
2 cups Cherry Tomatoes
2 tablespoons Olive Oil
1 can Cannellini Beans (drained & rinsed)
1 Fresh Avocado, Chopped
1 cup Sliced Hearts of Palm
1 cup Grilled Corn
Salt & Pepper to Taste
Preheat oven 400 degrees
Toss cubed butternut squash with 1 tablespoon olive oil and a little salt and pepper. Place on greased baking sheet and roast for 20 minutes until golden brown.
Toss cherry tomatoes with 1 tablespoon olive oil and salt and pepper, place on greased baking tray and roast for 15 minutes.
Placed washed and dried greens on platter, add sliced hearts of palm, avocado, corn and beans. When roasted squash and tomatoes have cooled down add to salad.
Toss with a balsamic vinaigrette and serve.