Dairy Salad Recipe
Ingredients
- ½ cup Shiitaki Mushroom Stir Fry
- ½ cup Roasted Butternut Squash
- 2 tsp Tamari Pumpkin Seeds
- 5 oz box of Arugula Leaves, such as Organic Girl
- 2 oz Goat Cheese, sliced
- Suggested Pairing: Balsamic Dressing
-
Shiitake Mushroom Stir Fry:
- ½ red onion, chopped
- 1 tbsp extra virgin olive oil
- Shiitake Mushrooms, chopped
- 1 tsp Sea Salt
- ½ tsp Black Pepper
- Toasted Tamari Pumpkin Seeds:
- ½ cup raw pumpkin seeds
- 1 tbsp. tamari
- Roasted Butternut Squash:
- 1 butternut squash, peeled and cubed
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tbsp extra virgin olive oil
Instructions
Shiitake Mushroom Stir Fry:
In a skillet, heat the olive oil on a medium flame. Add the onion and cook until translucent. Add the mushrooms and stir-fry until softened. Sprinkle in the salt and pepper, stir to combine and turn off heat.
Toasted Tamari Pumpkin Seeds:
Mix the pumpkin seeds and tamari and lay the seeds flat on a baking sheet. Let sit for 15 minutes so that the seeds absorb the tamari. Toast in the oven at 250 degrees F degrees for 30 to 40 minutes, or until crunchy, flipping the seeds over twice to toast evenly.
Roasted Butternut Squash:
Preheat the oven to 425 degrees F. Prepare a large baking sheet with parchment paper. In a mixing bowl, place the squash and the dressing ingredients, stir to coat. Lay the squash onto the baking sheet in one layer (do not overlap). Roast in oven for 35 minutes, flipping at least once.
