6 cups romaine lettuce coarsely chopped

1 cup julienne-cut beets cooked and peeled

1 cup acorn squash coarsely grated

1/4 cup extra virgin olive oil

2 tbsp. white balsamic vinegar

1 tbsp. pure maple syrup

Salt and pepper to taste

1/3 cup smoky blue cheese (in our Deli) crumbled

1/3 cup chopped walnuts, toasted



Prep: 15 minutes, Serves: 4

  1. Layer lettuce, beets and squash in four salad bowls
  2. Whisk together oil, vinegar, syrup, salt and pepper; drizzle over salad
  3. Top with cheese and walnuts and serve immediately

 Tip! If using fresh beets, simply boil in water for 15 to 20 minutes or until tender when pierced with a knife. Remove from water. Peel and cut when cool.


Nutritional Information:
290 calories, 6 g protein, 24 g total fat (4.5 g sat., 0 g trans), 17 g carbohydrate, 4 g fiber, 9 g sugar, 10 mg cholesterol, 170 mg sodium, 7 points
Harvest Salad
Farm to Fork
Farm to Fork
Farm to Fork
Farm to Fork