We’re featuring butternut squash in this week’s layered salad, roasted in za’atar for extra oomph, but the real stars are the local salad greens – arugula from Happy Dirt and mixed baby lettuces from Faithfull Farms in Chapel Hill. Springtime baby greens at their finest. We’ll add a touch of shaved fennel and top each salad with toasted pumpkin seeds. The maple Dijon vinaigrette will be layered on the bottom, so you’ll just need to tip everything out into a bowl, mix together and enjoy. And as always with our salads, we’re using Sparta Kefalas organic olive oil – an antioxidant-rich organic olive oil from a small orchard southeast of Sparta, sourced from the Haw River Wine Man in Burlington. A quart makes enough salad for 3-4 people as a side or for 2 people to have a generous portion as a meal. We can’t wait for you to try this one!
Local Baby Salad Mix* | Local Arugula* | Butternut Squash* | Za’atar Spice Blend* (Thyme, Sesame Seeds + Sumac) Toasted Pumpkin Seed* | Vinaigrette: Dijon* | Apple Cider Vinegar* | Lemon | Maple Syrup* | Greek Sparta Kefalas Extra Virgin Olive Oil* | Sea Salt (* = organic)