Autumn Golden Crusted Salad
With red curly kale, arugula, and delicata squash, this salad lets you taste every color of the rainbow. Sweeten it up with a sprinkle of pomegranate seeds and pecans, and enjoy our delicious fish coated in a blend of crunchy ancient grains.
Gorton’s Golden Crusted Fillets
2 cups red curly Kale
1/2 cup arugula
1/2 cup baby spinach
1/4 cup wild rice blend
1/4 cup cooked shallots
1/2 roasted delicata squash
Pecans, pumpkin seeds, and pomegranate seeds (to taste)
2 tbsp olive oil
1 tbsp balsamic vinegar
Mix together wilted red curly kale, arugula, baby spinach and wild rice blend.
In smaller bowl, to make dressing, mix together balsamic vinegar and olive oil.
Toss greens in the dressing.
Add cooked sliced shallots and roasted delicata squash.
Sprinkle with pecans, pumpkin seeds and pomegranate seeds.
Add Gorton’s Golden Crusted Fillets
Add more dressing to taste.