Cornucopia Salad - earthboundfarm

Recipes / Mains / Cornucopia Salad

Cornucopia Salad

Servings: 6-8

| Active Time: 40 minutes

| Total Time: 1 hour 30 minutes

Celebrate the season with this stunning and delicious edible cornucopia centerpiece. Crisp, golden pastry forms the perfect shell for a fall-inspired salad of hearty greens, roasted squash, sweet pomegranate seeds, and pears. It’s a show-stopping addition to any table, especially around Thanksgiving!

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Ingredients

Cornucopia Shell:

2 cans Pillsbury Breadsticks (or 1–2 sheets of puff pastry, thawed)
1 large roll of aluminum foil
Nonstick spray
1 egg + 1 tablespoon water (for egg wash)

Salad:

5 oz Earthbound Farm Organic Spinach and Kale Mix
1 delicata squash, sliced into moons and roasted
½ cup pomegranate seeds
1 large red pear, thinly sliced

Lemon Turmeric Dressing:

¼ cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon honey or maple syrup
½ teaspoon ground turmeric
¼ teaspoon Dijon mustard
¼ teaspoon salt
Freshly ground black pepper, to taste

Directions

  1. Preheat your oven to 350°F.
  2. Tear off a large piece of aluminum foil, fold it in half for sturdiness, and shape it into a cone about 12–15 inches long, with an open end about 5 inches wide.
  3. Fill the cone with crumpled foil balls to help it hold its shape, then bend the tip up slightly for the classic cornucopia curve.
  4. Spray the entire foil cone with nonstick spray.
  5. If using puff pastry, slice it into ½-inch wide strips. Starting at the narrow tip of the cone, wrap dough strips around the cone, slightly overlapping each one. Continue until the entire cone is covered. 
  6. Braid two dough strips together and wrap them around the open end for a decorative finish.
  7. Beat the egg with water and brush it over the dough for a golden finish.
  8. Place the wrapped cone on a baking sheet and bake for 30–45 minutes, checking often. Cover loosely with foil if the dough starts to brown too quickly.
  9. Once golden brown, remove the cone from the oven and let it cool slightly. Carefully remove the foil mold from the inside and let the cornucopia shell cool completely.
  10. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, honey (or maple syrup), turmeric, Dijon mustard, salt, and black pepper until smooth.
  11. Adjust seasoning to taste, adding more lemon juice for brightness or honey for sweetness if needed.
  12. Add the spinach and kale mix to a bowl with the roasted delicata squash moons, pomegranate seeds, and pear slices on top. Toss and drizzle with Lemon Turmeric Dressing over the salad and toss. Add to the cornucopia for presentation right before serving. Enjoy!

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