2 Healthy, Easy Fall Salad Recipes Fresh From The Farmers' Market

Recipes courtesy of Contra Costa Certified Farmers’ Markets:

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Spinach Pomegranate Salad

Prep Time: 20 minutes

Ingredients

• 1 10oz Bag bag baby spinach leaves rinsed and drained
• 1/4 cup red onion sliced very thin
• 1/2 cup walnut pieces
• 1/2 cup Goat cheese
• 1 pomegranate peeled and seeds seperated
• 4 tbs balsamic vinaigrette

Servings: 4

Instructions

1. Place spinach in a salad bowl. Top with red onion, walnuts, and goat cheese. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.

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Butternut Squash and Goat Cheese Salad

Servings 4

Ingredients

• 1 large Butternut Squash peeled, seeded and cut into 1/2 inch squares
• 6 oz Goat cheese
• 3 tbsp Balsamic Vinegar
• 5 tbsp olive oil
• pinch Kosher salt
• Mixed Farmers’ Market Lettuces
• 1/4 cup Toasted almonds roughly chopped
• 1/4 cup Raisins (or dried cranberries for more color)

Instructions

1. Toss the squash in a bowl with 2 tablespoons olive oil and kosher salt. Roast in a 400° oven for 20 minutes. In a salad bowl toss squash, lettuces, cheese, almonds, raisins, olive oil and vinegar. Season with salt and serve while squash is still warm.

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