Super Salads

Ingredients for vinaigrette:

3/4 cup raspberry juice concentrate (100% fruit juice)
1-1/2 Tbs. Dijon mustard
2 Tbs. fresh basil, chopped
freshly ground pepper to taste
1-1/2 tsp. kosher salt
1/3 cup raspberry vinegar
1/3 cup extra-virgin olive oil
3/4 cup champagne or white wine
1 Tbs. fresh lemon thyme

Preparation:

Chop basil by stacking leaves, rolling into a tube-like shape, then chopping. Mix the basil with other vinaigrette ingredients in a large measuring cup.

Ingredients for salad:

8 cups fresh salad greens
1 pint fresh raspberries
6 fresh radishes
3 oz. sheep's milk feta cheese, crumbled

Preparation:

Wash greens and spin dry, then place them in a large salad bowl and top with the radishes, freshly washed berries and the cheese. Drizzle with the vinaigrette and serve immediately.

Ingredients for vinaigrette:

1/4 cup raspberry vinegar
3 Tbs. cranberry chutney
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/2 cup extra-virgin olive oil

Preparation:

In a small bowl, combine vinegar, chutney, salt and pepper. Blend to combine. Slowly drizzle in the olive oil while whisking. Whisk until emulsified. Can be made up to two days ahead, covered and refrigerated.

Ingredients for salad:

1 butternut squash, about 2 lbs. peeled, seeded, and cut into 1/2 inch dice (Microwave for five minutes to soften squash, making it easier to peel and chop.)
1 Tbs. olive oil
2 Tbs. honey
1 head red romaine lettuce, washed and torn into bite-size pieces
1 head radicchio, washed and torn into bite-size pieces
1/2 cup dried cranberries
1/2 cup lightly toasted pecans
4 oz. fresh goat cheese
zest of 1 orange

Preparation:

Preheat oven to 350 degrees. In a medium bowl, combine squash cubes, honey and olive oil. Toss well, then spread on a lightly oiled rimmed baking sheet. Roast for 30 to 35 minutes, until tender. Let cool. In a large salad bowl, combine lettuce and radicchio. Arrange squash on top, followed by the cranberries, pecans and cheese. Drizzle with the vinaigrette and orange zest.