I love a delicious green salad and this one is no exception.  The dressing uses hazelnut oil, but if you cannot find that in your market, you can substitute walnut oil which may be more readily available.  The base of the salad has plenty of beautiful greens and the avocado flower is an easy way to make the salad look extra special. The flower works best when you start with a perfectly firm avocado as an overripe avocado will have difficulty fanning.  Look for  a large avocado as well for best results.

Serves 4


For Salad:

  • 4 cups chopped kale, stems removed
  • 4 cups baby greens
  • 1 romaine heart, sliced horizontally, about 1/2 inch thick
  • 2 cubs shaved green cabbage
  • 1 acorn squash, seeded and sliced 1/2 inch thick
  • 2-3 teaspoons greek seasoning
  •  1 large firm avocado
  • 1/2 cup shaved red onion
  • 1/2 cup hazelnuts
  • 1/2 cup pumpkin seeds
  • 1/2 cup dried cherries
  • 2 tablespoons olive oil

For Dressing:

  • juice of 1/2 lemon
  • 1/4 cup balsamic vinegar
  • 2 teaspoons creamy dijon mustard (grey coupon)
  • 3 tablespoons hazelnut oil or other nut oil of choice
  • 1 tablespoon grapeseed oil or other mild flavored oil

Directions:  Preheat oven to 400.  Line a baking sheet with parchment paper and place squash slices on sheet.  Season with greek seasoning (if mixture contains salt, don’t add salt and pepper).  Toss with olive oil and roast for about 30 minutes until squash is golden and tender.  Remove from oven and allow to cool.  Once cooled, cut into small segments. Reduce oven heat to 350.  Place pumpkin seeds on one small baking sheets and hazelnuts on another.  Roast for about 10 minutes until golden.  Place hazelnuts in a dry, clean dish cloth and rub off loose skins.  Roughly chop hazelnuts and place in a bowl with toasted pumpkin seeds and cherries.  make avocado flower: Skin and pit your avocado. Place the avocado, pit-side down.  Using a sharp knife, slice the avocado lengthwise in about 8 slices.  Pull segments apart about 1/4-1/2 inch to separate and pull the far ends of the fanned avocado half to meet one another to create a flower.  Repeat with second half.  Place greens in large shallow serving dish which allows for the most appealing visual arrangement.  Add roasted squash, shaved red onion, and prepared avocado flowers.  Sprinkle with nut mixture.  In a measuring cup, combine all ingredients for dressing whisking in oils at the end to emulsify.  Season dressing  with salt and pepper, drizzle over greens and serve immediately an enjoy!