This salad was basically an “Oh shit, I have to cook my Farm Box before I go out of town” brain child.  It’s not very complicated.  I just roasted and chopped all the things I had, made a dressing and threw it all together.  It actually came out a million times better than expected.  I ate a bunch of it before I headed out for a road trip to Big Sur.  I packed the rest of it to go, thinking we could eat it when we arrived at our cabin in Big Sur.  Well, lettuce doesn’t really travel well when it’s been dressed.  I know this too!  But I was in a rush and not thinking so when I opened the container after the 6 hour drive, my lovely salad was a wilted sloppy mess.  Either eat it right away or plate it individually, keeping the lettuce in a dry cool place until you’re ready to use it.  Learn from my mistakes!


Delightful Recipe


  • 1 bunch of small organic carrots, scrubbed, peeled and trimmed
  • 1 butternut squash, peeled, quartered, and cut into 1/2 inch slices
  • 3 medium sized beets, peeled, quartered, and cut into wedges
  • 1 bunch of radishes thinly sliced
  • 1/2 cup of walnuts
  • 1 medium fennel bulb thinly sliced
  • 6 cups of mixed lettuce greens
  • 2 Tablespoons sherry vinegar
  • 1 teaspoon balsamic vinegar
  • 1 small garlic clove, pressed
  • 4 Tablespoons olive oil
  • 2 Tablespoons walnut oil
  • Roast the beets. Preheat the oven to 425 degrees. Cut the greens off of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets and place in a baking dish or ovenproof casserole. Add about 1/4 inch water to the dish. Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl.
  • Line another roasting pan with foil or parchment and brush with olive oil. Peel the squash and cut in 1/2-inch thick slices. Cut the greens off of the carrots, scrub and peel.  Toss carrots and squash with 1 tablespoon of the olive oil and salt to taste and place on the baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time that you roast the beets, but watch carefully if you need to put the baking sheet on a lower shelf. Remove from the heat and allow to cool.
  • Thinly slice radishes and fennel.  Set aside.
  • Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice into half-moon shapes. Toss with half the salad dressing. In a separate bowl, toss the roasted squash and carrots with the remaining dressing.
  • Toss the lettuce with the fennel and radishes and place on a platter. Pile the roasted veggies on top and sprinkle on the walnuts. If desired, sprinkle on crumbled feta. Serve.


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