.

RECIPES

Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

Please feel free to enter your own recipe!

Fall Harvest Salad

This vibrant salad combines butternut squash, persimmons, and microgreens for a delicious seasonal recipe! Please note that while the recipe itself is vegan, the salad dressings suggested below may not be. Please consider leaving a picture or comment if you decide to try this recipe!

Source: 2 (Entered by Ariana Giddens)
Serves: bowl-me-over.com
Vegan!

Ingredients
1 small Butternut squash      View Available Products
2 tablespoons Olive oil      View Available Products
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 head's worth Lettuce      View Available Products
and/or seasonal mixed greens      View Available Products
1 Fuyu persimmon (sliced)      View Available Products
1/4 Red onion (thinly sliced)      View Available Products
1 cup Microgreens      View Available Products
Salad dressing      View Available Products

Step by Step Instructions
  1. Preheat oven to 450 degrees. Peel the butternut squash and cut it into cubes. Drizzle the cubes with olive oil, salt, and pepper, then roast them on a baking sheet for 20 minutes, turning once.
  2. Allow the squash cubes time to cool. Meanwhile rinse and tear the lettuce/greens, put them into a bowl, and top them with microgreens.
  3. Top the salad with persimmon, onion, butternut squash, and salad dressing of choice.

Comments

Comments added by fellow market members.