Autumn Chopped Salad

Autumn Chopped Salad

Serves 2

1          Butternut squash, small

1          TBS. butter

1          cup celery root (celeriac), diced

1          head fennel, diced

2          cups assorted lettuces

1          cup cherry tomatoes cut in half

2          TBS. pine nuts slightly toasted

1          apple grated

2          tsp. coriander seed slightly toasted (from garden)  

2          tsp. fennel seed slightly toasted (from garden)

2          oranges, juiced

2          lemons, juiced

¼         cup extra virgin olive oil

            salt and pepper to taste


  1. Preheat oven to 350˚. Melt butter.
  2. Cut butternut squash in half lengthwise. Scoop out seeds.  Spread melted butter on cookie sheet.  Place squash cut side down on cookie sheet.  Bake until tender – about 25 minutes.  Remove from oven and allow to cool to room temperature.
  3. Mix all dry ingredients in a bowl. Season with salt and pepper.  Dress with citrus juices and olive oil.
  4. Divide salad between two squash halves.