FARMERS' MARKET SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the walnuts on a sheet tray and cook until toasted, 8 to 10 minutes, and then cool to handle. Chop the walnuts and reserve.
- In a medium bowl combine the olive oil, miso, vinegar, honey and a pinch of pepper. Whisk until well blended. Taste, and adjust the seasoning with salt and more pepper if necessary.
- In a large bowl combine the greens, pears, feta and toasted walnuts. Add the dressing and toss to evenly coat. Transfer the salad to serving plates and serve immediately.
MARKET SALAD
For a more rustic feel, tear the lettuce with your hands instead of chopping with a knife.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
Steps:
- Tear the salad greens into a large salad bowl. Drizzle a bit of olive oil and vinegar over top and season with salt and pepper. Toss gently to coat. Taste and add more oil, vinegar, salt, or pepper if needed.
AUTUMN FARMERS' MARKET SALAD
Roasting the squash gives it a sweet, caramelized flavor, which balances the peppery arugula and tangy pomegranate seeds.
Provided by Amelia Saltsman
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F. Toss squash, olive oil, and crushed red pepper on large rimmed baking sheet. Sprinkle with coarse salt. Roast 15 minutes. Using spatula, turn squash over. Roast until edges are browned and squash is tender, about 15 minutes longer. Sprinkle with coarse salt. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Whisk orange juice, walnut oil, and lemon juice in large shallow bowl. Season to taste with salt and pepper. Add arugula, walnuts, and pomegranate seeds; toss to coat. Season to taste with coarse salt and pepper. Spoon warm or roomtemperature squash over salad. Drizzle with pomegranate molasses and serve.
- A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets, and from adrianascaravan.com.
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