Autumn Squash Soup and Endive, Fennel & Apple Salad with Herb Dressing


  • 24 oz. Boulder Organic Autumn Squash Soup

Herb Dressing

  • ½ C. Greek or Whole Milk Yogurt
  • 1 tsp Dijon Mustard
  • 2 tsp Fresh Lemon Juice
  • 2 Tbsp Fresh Chopped Herbs
  • ½ tsp Kosher Salt


  • 1 C. Watercress
  • 1 Fennel Bulb, thinly sliced
  • 1 Red Apple, cut into matchsticks
  • 1 Head of Endive, chopped
  • ½ C. Chopped Parsley
  • ½ C. Fennel Fronds


  1. Prepare the dressing by whisking together the ingredients in a small bowl. Chill the mixture for 30 minutes or overnight.
  2. Toss together the salad ingredients. Divide among four salad plates and drizzle with chilled herb dressing.
  3. Serve alongside four bowls of warm Autumn Squash Soup
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