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Farmers salad

Recipe by:Executive Chef Chris Mirguet
Albert's Restaurant, San Diego Zoo

Ingredients

  • 1 butternut squash
    Olive oil, salt and pepper, to taste
    3 oz. spring mix
    2 oz. goat cheese
    4 to 5 red grape tomatoes
    2 oz. radish, shredded
    1 oz. sunflower seeds
    Sesame ginger vinaigrette, to taste
    5 to 6 oz. chicken, salmon, shrimp or other protein, if desired

Directions

Preheat oven to 350 degrees. Peel squash, cut in half, remove seeds and dice into 1/4- to 1/2-inch cubes. Toss in olive oil, salt and pepper. Place on a cookie sheet and bake for 15 minutes or until tender (test by inserting a fork). Remove from oven and chill.

Once squash is cool, place in a bowl with lettuce, cheese, tomatoes, radish and sunflower seeds. Toss with dressing. Cook protein according to your preference. For example, sauté shrimp or chicken in olive oil. While the meat or seafood is still warm, add it to top of the salad. Garnish salads that include seafood with a lemon wedge, if you wish.

You may also arrange the salad components on a plate and drizzle with dressing.

Serves 1

Califonia Bountiful