Recipe by Rorie Weisberg

Super Food Sukkot Salad

Print
add or remove this to/from your favorites

The perfect blend of fall veggies for a filling salad this Sukkot! This sugar free dressing is so fantastic you will want to triple the recipe and use it on endless salads and as a marinade on meats, chicken and fish. Watch Rorie put this salad together here!

Ingredients

Salad

  • 3–4 cups cubed butternut squash

  • 8 ounces sliced Portobello mushrooms

  • 1 large or 2 medium fennel bulbs, chopped

  • 1 ripe avocado, cubed

  • 1 tablespoon pine nuts

  • 1 tablespoon pumpkin seeds

  • 2 tablespoons pecans

  • 1 box pre-checked spring mix

  • 1 box pre-checked kale

  • Zeta Olive Oil and salt for roasting and sautéing veggies

Balsamic ‘N Herb Dressing

  • 1/4 teaspoon rosemary and/or thyme

  • 1/4 teaspoon Pereg Basil

  • 1/2 teaspoon coarsely ground Gefen Black Pepper

  • 1 teaspoon Himalayan pink or sea salt

Directions

Prepare the Butternut Squash

1.

Preheat oven to 375 degrees Fahrenheit.

2.

Place cubed squash on two cookie sheets lined with Gefen Parchment Paper. Spray with olive oil and season with one teaspoon salt. Make sure to spread the pieces out, not filling the pan too much, or it will create steam and you will end up with soft squash.

3.

Roast for about 30 minutes. Check the oven after 20 minutes and toss the squash. Take out any well-done pieces so they don’t burn while the rest brown.

Prepare the Portobello Mushrooms

1.

Heat a large skillet on a medium heat and spray with olive oil. Place sliced mushrooms in the pan and allow to sweat before seasoning with salt.

2.

Continue to sauté until the mushrooms shrink and brown on both sides.

Prepare the Fennel

1.

Heat a large skillet on medium heat and spray with olive oil. Sauté chopped fennel for about eight minutes. Season with salt.

Prepare the Dressing

1.

Mix all ingredients in a food processor fitted with an S blade bedside the oil. Drizzle oil slowly until to combine. Store at room temperature.

Notes:

Feel free to double or triple the recipe to use on any salad combo.

Assemble

1.

Lay spring mix and kale in a serving bowl. Add butternut squash, mushrooms, fennel, and avocado.

2.

Top with nuts and pumpkin seeds.

Super Food Sukkot Salad

Please log in to rate

Reviews

Subscribe
Notify of
4 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Fayge
Fayge
11 months ago

Very good.left out the fennel.

Avigael Levi
Admin
Reply to  Fayge
11 months ago

We’re so happy that you enjoyed this recipe!

Rivka
Rivka
3 years ago

Can I do the dressing with immersion blender and not a food processor

Raquel
Raquel
Reply to  Rivka
3 years ago

yes