This salad is bursting with bright lemon poppyseed flavor, accompanied by roasted butternut squash, ovolini and crunchy sage leaves and sunflower seeds.
¾ cup Fresh Sage Leaves, chiffonade and fried crisp
Directions
Whisk together the vinaigrette ingredients.
To Assemble Each Salad:
Toss together the following ingredients in a 4-quart bowl: 1 oz. vinaigrette, 1 cup lettuce greens, ¼ cup roasted tomato, ½ cup roasted squash cubes, 1 Tbsp. sunflower seeds and 2 oz. ovolini.
Plate salad into a chilled, large-rimmed salad bowl and garnish with 1 Tbsp. fried sage leaves.