Fall Everything Salad
I’ve been making some version of this salad for years, and fall’s seasonal variation might be my favorite. I have my most frequent variation below, but the glorious thing about this recipe is how versatile it is - if you follow the framework below, you can customize however you like and still end up with something delicious.
I know some people might not be jazzed by the jammy egg BUT the yolk mixes with the dressing and just makes it so delicious and rich. It adds something you can’t really get elsewhere.
Salad Framework:
Something Carby (roasted squash, roast potatoes, or even croutons)
Something Grainy (lentils, quinoa, rice, etc.)
Something Green (kale, arugula, romain, butter lettuce)
Something Fruity (grapes, plums, apples, persimmons, etc.)
Something Crunchy (fennel, radish, snap peas, etc.)
Something Nutty (pecans, pepitas, pistachios,, pine nuts)
Something Cheesy (and preferably tangy, like goat cheese or feta)
Jammy egg (to me this is the best part)
Everything Dressing (non-negotiable)
Ingredients for this particular version are below - enjoy!
Serves 2
Everything Dressing:
1 clove garlic, minced
¼ cup olive oil
3 tbsp balsamic vinegar
2 tsp honey
1 tbsp dijon mustard
Salt and pepper
Salad Ingredients:
2 cups peeled and diced butternut squash
¼ cup olive oil
Salt and pepper
¼ cup pecans
2 eggs
½ cup dried red or yellow lentils (the color is important - you can use brown or green but they will take longer to cook)
3 cups arugula
½ apple, thinly sliced
1 cup red or purple grapes, cut in half
½ head of fennel, thinly sliced
2 radishes, thinly sliced
2 oz feta cheese, crumbled (about 2 tbsp)
Method:
In a small cup or jar, combine dressing ingredients. Let them sit while you assemble everything else (letting the garlic marinate in the vinegar takes out the bite).
Preheat oven to 400. Toss butternut squash with a big pinch of salt and pepper and drizzle with olive oil. Bake until fork tender, about 20-25 minutes. When squash is about 5 minutes from being done, place the pecans on a small baking sheet and put in the oven alongside the squash to get toasty. When both are done (careful not to let the nuts burn), remove both squash and nuts and let cool. When the pecans are no longer hot to the touch, chop roughly and set aside.
Bring a medium pot of water to boil. Once at a boil, lower in the eggs and cook for 6 minutes. Remove and place in an ice bath. In the same pot (keeping the water boiling) add a big pinch of salt and add the dried lentils. Cook the lentils until they are just tender, but still have some bite (about 5 minutes). Strain and set aside.
When the eggs have cooled in the ice bath, peel and cut them in half.
In a large bowl, combine the greens, lentils, butternut squash, apple, fennel radishes and grapes. Toss with the dressing and divide in two bowls. Finish with the chopped pecans, crumbled feta cheese and jammy egg. Enjoy!