Acorn Squash, Korean Pear, Mixed Lettuces
Farro, Smoky Spicy Pumpkin Seeds, Gorgonzola
Looking for a salad that just screams Fall? Look no further. Crisp, juicy, sweet Korean pear contrasts the tender roasted acorn squash while farro adds a chewiness and nutty earthy notes. Crumbly, salty bleu-veined gorgonzola and smoky spicy pumpkin seeds add amplitude. It is all harmonized by the dressing, a deep ruby-hued tart vinaigrette. Color, texture, flavor, a feeling of abundance – it’s all right here in this stunning seasonal salad.
How to Choose, Cut, and Cook an Acorn Squash