Original Recipe from


For the Salad:

  • 1 yellow squash, peeled, seeded, and diced into 1/2-inch cubes

  • 1 1/2 tablespoons Extra Virgin olive oil

  • 1 1/2 tablespoons maple syrup

  • 1/2 teaspoon kosher salt

  • 1/2 cup pecans, lightly toasted or plain

  • 2 cups brassicas microgreens

  • 1 cup fresh Feta cheese

For the Dressing:

  • 1 tablespoon minced shallots

  • 1 tablespoons honey

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon freshly squeezed lemon juice

  • 1/4 cup Extra Virgin olive oil

  • 1/4 teaspoon salt

  • dash of pepper


  1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.

  2. P lace the yellow squash on the prepared pan. Drizzle with the olive oil, maple syrup and salt using your hands, lightly toss well to coat. Place in the oven and roast till tender, about 15 minutes. Remove from the oven and let cool slightly.

  3. For the dressing, in a small bowl and the shallots, honey, apple cider vinegar, lemon juice, olive oil, salt and pepper, whisk to blend. Adjust the seasoning as needed and set aside.

  4. To serve, in a large mixing bowl add the microgreens and roasted yellow squash, drizzle with some of the dressing. Gently toss to mix. Place on a serving platter. Place the burrata on and around the salad. Garnish with pecans and serve.

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