recipe

Spring Salad

flavor profile | sweet, crunchy
Spring is in full effect, and so is this fresh Spring Harvest Salad. Add diced Butternut Squash for a quick and tasty lunch!

PREP TIME

START TO FINISH

SERVINGS

What you need

Ingredients

2 ½ cups baby greens

⅓ cup Pero Family Farms Butternut Squash, blanched

¼ cup red onion, sliced thin

1 tbsp. sundried cranberries

1 tbsp. slivered almonds

½ cup berry vinaigrette

BERRY VINAIGRETTE

3 strawberries

1 ½ tbsp. raspberry vinegar

1 tbsp. honey

1 tbsp. olive oil

1 tsp. garlic, minced

Salt and pepper to taste

What you need

Let’s Get Started

Directions

  • Place the butternut squash in boiling water for 2 minutes then drain and place in an ice water bath until completely cool.
  • Place the lettuce in a large salad bowl and top with butternut squash, red onion, cranberries and almonds.
  • Next pour the berry vinaigrette over the salad, mix well and serve immediately.

Berry Vinaigrette

  • In a blender place the strawberries, honey, vinegar and garlic.
  • Pulse until smooth then add the olive oil and salt and pepper.
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