I really enjoy beautifully presented foods. Using a platter rather than a bowl for a salad allows every ingredient to stand out and make for an artistic and colourful addition to any dinner party. Salads are often just any unique combination of vegetable or fruits you like. Be creative. For my dinner party I chose to combine the tenderness of roasted butternut squash along with crunchy Kale, cabbage salad, a sprinkling of sweet sparkly pomegranate seeds, and paired the salad with my Fig Salad Dressing.
- 4 cups bagged Kale Cabbage Salad mix, or any of your favourite salad green mix (I like the Kale Mix because it's a healthy choice, and is very nice and crunchy.
- 1/4 cup paper thin slices red onion
- 1/2 cup finely diced red pepper
- 1/2 cup thin strips jacima
- 2 cups cubed butternut squash, roasted
- pomegranate seeds
- Fig salad dressing
- Wash, peel and seed one small butternut squash. Cut into small cubes. Place on a baking sheet lined with foil and drizzle with a few teaspoons olive oil. Roast in 400º oven for 10 minutes. Gently stir and roast another 5-10 minutes until just tender. You don't want them to be too soft and get mushy. Set aside to cool. Once cooled, place in a bowl, cover and let them get cold and firm in the refrigerator.
- Place prepared salad greens (wash and dry well if not done already) in the centre of platter.
- Top with red onions, red peppers and jacima.
- Place cool butternut squash cubes around greens and sprinkle with pomegranate seeds.
- Serve with Fig salad dressing on the side.
Don't forget to add a small garnish such as a tomato, radish flower, carrot curls or parsley.