Harvest Salad & Vinaigrette Dressing

Vinaigrette Ingredients

• 2 tsp Tea Forté Harvest Apple Spice loose leaf tea, ground to a fine powder*
• ¼ cup dijon mustard
• ½ cup apple cider vinegar
• ½ cup maple syrup
• 1 tsp sea salt
• 1 tsp ground pepper
• 2 cups extra virgin olive oil

Squash Salad Ingredients

• 1 large delicata squash
• 1 tablespoon extra virgin olive oil
• 1 tsp Tea Forté Harvest Apple Spice loose leaf tea, ground to a fine powder*
• ¼ tsp sea salt
• 12 oz mixed greens
• 12 oz shredded kale
• 4 oz goat cheese, crumbled
• ½ cup toasted pine nuts
• ¼ cup pomegranate seeds
• salt and ground black pepper, to taste

Directions

1. Make the dressing: Combine all the dressing ingredients, except for the olive oil, into a blender and blend until smooth. Then slowly drizzle the olive oil into the blender on medium-low speed to emulsify the dressing. Dressing is ready when it is fully incorporated and light in color. This dressing can be made 2-3 days ahead of time. The apple flavor will continue to develop as it sits.
2. Make the roasted squash: Preheat the oven to 350°F. While it's heating, wash the squash and cut in half lengthwise. Scoop out seeds and discard. To slice, place the squash cut side down and cut each half into ¼ inch thick slices. In a mixing bowl, combine the sliced squash, olive oil,1 tsp of ground tea, and salt, tossing to coat. Place the seasoned squash on a parchment-lined baking tray and bake at 350°F for 16-20 minutes or until tender. Be sure to space the squash apart for even cooking. Allow to cool before making the salad.
3. Assemble the salad: In a large serving bowl, add mixed greens and shredded kale. Arrange the roasted delicata squash on top, then sprinkle with a generous layer of crumbled goat cheese, pomegranate seeds and toasted pine nuts. Season with salt and pepper, serve with the Harvest Apple Vinaigrette on the side.

* To grind loose tea, use a mortar & pestle or a spice grinder. A small food processor or powerful blender can also be used.

Yield: 6-8 servings