Fall Baked Salad with a Raspberry-Miso Vinaigrette

Name: Fall Baked Salad with a Raspberry-Miso Vinaigrette
Prep time: 30 min
Cook time: 15 min
Yield: 2
Ingredients: 1/2 cup California Giant raspberries; 2 tbsp olive oil; 1/2 tablespoon white miso paste; 2 tsp lime or lemon juice; Splash of water; Pinch of sea salt; 3/4 cup kabocha squash, thinly sliced lengthwise; 3 small carrots, cut in half lengthwise; 1/2 cup radicchio, roughly chopped; 1 bunch of kale, stems removed and roughly chopped; 1 shallot, cut into thin rings; 1 tbsp olive oil; Sea salt; 1/2 cup mixed California Giant strawberries, raspberries, & blackberries; 1/4 cup toasted pistachios, roughly chopped; 1 & 1/2 cups rotisserie shredded chicken

Tiempo de preparación30 minutos

Hora de cocinar15 minutos

Sirve2

The Fall Baked Salad with Raspberry-Miso Vinaigrette brings together roasted seasonal veggies, tender shredded chicken, and a burst of fresh California Giant Berries. Tossed in a tangy raspberry-miso dressing and topped with toasted pistachios, this hearty salad captures the essence of fall flavors in every bite.

INGREDIENTES

For the Raspberry Miso Vinaigrette:

1/2 taza de frambuesas gigantes de California
2 cucharadas de aceite de oliva
1/2 tablespoon white miso paste
2 tsp lime or lemon juice
Salpicadura de agua
Pizca de sal marina

For the Baked Salad:

3/4 cup kabocha squash, thinly sliced lengthwise
3 small carrots, cut in half lengthwise
1/2 cup radicchio, roughly chopped
1 bunch of kale, stems removed and roughly chopped
1 shallot, cut into thin rings
1 cucharada de aceite de oliva
Sal marina

Salad Toppings:

1/2 cup mixed California Giant strawberries, raspberries, & blackberries
1/4 cup toasted pistachios, roughly chopped
1 & 1/2 cups rotisserie shredded chicken

DIRECCIONES

- - Start by preheating the oven to 420F. On a parchment paper lined baking tray, add all the ingredients for the baked salad on the tray. Drizzle the olive oil on top and add sea salt. Mix well until everything is coated. Pop into the oven to cook for about 15 minutes. Remove from the oven when the squash and kale are tender.
- - While the veggies cook, make the salad dressing by placing all the ingredients into a blender and blend until smooth and creamy. Pour into a bowl and set aside.
- - Once the veggies have cooked, add them onto a large serving plate, toss in the shredded chicken, fresh mixed berries and pistachios. Drizzle some of the salad dressing on top and mix well. Serve and enjoy!