About the recipe
In my house, salads are on heavy rotation All. Year. Round. It’s my favorite way to get in greens and feel elevated with little to no effort. When fall rolls in, I lean into heartier versions to add warmth and rootedness to my plate. For greens, I look to Willo Farm, a vertical farm that uses 95% less water, 99% less land, zero pesticides and are free of any heavy metals. It’s the most superior produce you’ve ever tasted and they deliver straight to your door. My favorite salad of late is an Autumn Squash and Greens Salad, which marries roasted winter squash and daikon, sesame seeds and rice wine vinegar for a meal that’s equal parts bright, complex and earthy. Fall is here and I’m ready for it. Make this for dinner tonight. – Kerrilynn Pamer
Ingredients
- Squash: delicata, kabocha, acorn, or butternut
- Willo greens: baby kale, robusto or savanna
- Olive oil
- Tamari
- Sesame oil
- Rice wine vinegar
- Black and white sesame seeds
- Almonds
Savanna 
Baby Kale Directions
- Turn over to 350 degrees. Cut squash in half lengthwise. Cut into ½-1” slices and coat with olive oil and tamari. Place on parchment covered baking sheet and roast for 12-15 minutes, turning over once halfway through. Roast until caramelized and soft to the touch. Meanwhile toast almonds till warm and fragrant, then chop up coarsely or add to mortar and pestle and crush.
- Place greens on platter or in bowl and drizzle with sesame oil and rice wine vinegar, toss to coat. Arrange squash on top and sprinkle with sesame seeds and toasted almonds.
- Serve warm or at room temperature.
