Harvest Salad with Buttermilk Sage Dressing is a savory salad that welcomes the autumn season! Begin with roasted squash and buttery avocados on a mattress of recent greens. Add pomegranate seeds for a pop of sweetness whereas roasted pumpkin seeds give simply the correct quantity of salty crunch that completely ties this entire salad collectively. It’s like a celebration of Autumn in each mouthful!
This Harvest Salad with Buttermilk Sage Dressing was created over 10 years in the past to share with associates at a vacation crafter’s and blogger’s occasion. The place does the time go?
I needed to carry a salad that was savory and a mirrored image of the season. Beginning with two kinds of greens, I selected to focus on three fundamental substances: roasted butternut squash, pomegranates, and avocados. Retaining the dressing harvest-style, I added recent sage as a twist to your primary buttermilk dressing. It’s easy, recent, and a bit out of the peculiar.
Ideas for the BEST (and quickesT) Harvest Salad with Buttermilk Sage Dressing
- Take into account buying squash that’s already peeled and cubed, in addition to pomegranate arils in a packaged cup. This can be a nice time-saver.
- Hold an in depth eye whereas roasting the squash. It will probably go from frivolously browned to charcoal at such a excessive temperature!
- Utilizing recent sage for the dressing brings the flavour to new heights.
- I want the standard of Winder Dairy or Meadow Gold buttermilk. Wealthy and creamy!
- Pumpkin seeds are additionally referred to as “pepitas”. They’re green-colored and may be purchased already roasted and salted.
Important Components You’ll Want
Romaine lettuce
Child spinach
Butternut squash
Avocado
Pomegranate arils
Pumpkin seeds
Buttermilk
Mayonnaise
Garlic
Lime juice
Recent sage
This recipe stands the check of time on our vacation dinner desk. It has been a welcome addition to a lot of our gatherings and enhances any vacation meal.
I’d love to listen to your ideas! Be at liberty to share your feedback, concepts, and experiences with this scrumptious recipe. Joyful Holidays!
This recipe was initially posted November 2013, and is now up to date with new images and content material.
Buttermilk Sage Dressing:
Forestall your display from going darkish
To assemble salad:
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About 1 hour earlier than assembling salad, preheat oven to 500 levels. Place rack within the middle of the oven.
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Place butternut squash on a baking sheet. Drizzle with olive oil. Sprinkle with coarse salt and pepper.
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Roast simply till squash begins to show coloration and get a pleasant brown edge. This often takes 10-12 minutes. Watch carefully so it doesn’t burn.
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Take away from oven and let cool utterly.
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Place all Buttermilk Sage Dressing substances in a blender and mix till clean. You can too use an immersion blender or place substances in a container and shake.
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Place greens on a big platter or bowl.
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High with roasted squash and chunked avocado. Sprinkle with pomegranate seeds.
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When able to serve, sprinkle generously with pumpkin seeds.
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Serve with Buttermilk Sage Dressing on the facet.
The salad dressing may be saved within the fridge for as much as every week.
For buttermilk dressings, I prefer to buy Winder Dairy buttermilk. It’s a bit thicker than different manufacturers and whips up properly in dressings. My second selection is Meadow Gold. Each manufacturers may be present in Utah.
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