Hearty Fall Squash and Berry Salad

October 17, 2018

Created by @virtual_vegan

1/2 butternut squash 
2 Tbs dijon 
1/2 lemon juice 
1 Tbs garlic powder 
1 clove minced garlic 
1 Tbs water 
1/2 head of lacinato kale 
1 cucumber 
1/4 cup chopped onion
1/4 cup raspberries 


  1. Preheat the oven to 400F 
  2. Wash, peel, and cut the squash into thin rounds or pieces and set aside 
  3. Mix the dijon, lemon juice, minced garlic, water, and garlic powder then coat the squash pieces with the marinade 
  4. Bake in the oven for 10 minutes and then flip over and bake on the other side for another 10-15 depending on how thick your slices are
  5. While the squash is cooking, assemble your salad base 
  6. Massage kale with lemon juice to break up the fibers and make it more digestible 
  7. Add chopped onions and cucumbers to your salad and any other vegetables you desire! 
  8. Plate your salad and add the squash and raspberries on top with fresh lemon and enjoy! 

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