Little Gem Lettuce Salad with Roasted Squash, Pomegranate, Goat Cheese, and Curried Yogurt Dressing | CUESA

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Little Gem Lettuce Salad with Roasted Squash, Pomegranate, Goat Cheese, and Curried Yogurt Dressing

Source:

Sharon Nahm, E&O Kitchen and Bar

This recipe was demonstrated for CUESA’s Market to Table program on October 7, 2017.

Serves 4

INGREDIENTS

Curried Yogurt Dressing
1 tablespoon chopped cilantro leaves
1 tablespoon chopped Thai basil leaves
1 tablespoon chopped mint leaves
2 teaspoons finely minced scallions
½ teaspoon finely minced garlic
1 teaspoon finely minced ginger
¾ teaspoon Madras curry powder
2 tablespoons mayonnaise
2 tablespoons whole milk yogurt
2 tablespoons fresh lemon juice
½ teaspoon fish sauce (substitute with kosher salt)
Pinch ground black pepper

1 cup peeled, seeded, and diced (1” cubes) butternut squash
1 tablespoon rice bran oil or canola oil
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
 4 cups Little Gem lettuce leaves, cleaned, cored, and chopped to bite sized pieces
¼ cup pomegranate arils
4 tablespoons fresh goat cheese
1 tablespoon toasted, salted pumpkin seeds

PREPARTION

To prepare the dressing: Add all ingredients except the mayonnaise, yogurt, lemon juice, fish sauce, and pepper to a mini food processor. Pulse until all the ingredients are very finely chopped. Transfer to a small bowl and fold in the mayonnaise, yogurt, lemon juice, fish sauce, and black pepper. Adjust seasoning as needed. This dressing is best when made 1-2 hours ahead of time.

Preheat the oven to 375 °F. Toss the squash, oil, and a pinch each of salt and pepper together in a bowl until well coated, then arrange onto a baking sheet into a single layer. Roast until golden on the edges and tender, about 25 minutes. Remove from the oven and set aside until just warm.

In a large bowl, combine the lettuce, roasted squash, and pomegranate arils. Season with kosher salt and pepper, and lightly toss together. Add ½ cup dressing and gently toss together until all ingredients are well coated. Spoon into serving bowls and garnish with goat cheese and toasted pumpkin seeds. Serve immediately.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »