A crunchy-cozy fall salad loaded with textures — roasted delicata squash, cinnamon-raisin Ezekiel croutons, shaved fennel, radish, kale ribbons, buttery olives, Wasabae-kissed tuna, and that signature Hot Mother Truffler pop. It’s hearty, fresh, and extremely Tooksie-coded.
Toss delicata slices with olive oil, Hot Mother Truffler, salt, and pepper.
Roast 20–25 minutes, flipping halfway, until caramelized and tender.
Make the Croutons
On a lined tray, toss the torn Ezekiel cinnamon raisin bread with olive oil and Hot Mother Truffler.
Roast 5–8 minutes until crisp and golden.
Prep the Veg
Blanch the string beans until crisp-tender.
Mandolin the radishes.
Slice the kale into thin ribbons.
Shave the fennel.
Tear the radicchio.
Tear the olives.
Drain and lightly flake the tuna.
Assemble the Salad
In a large bowl, combine: Butter lettuce, radicchio, roasted squash, blanched beans, croutons, radish, kale, fennel, olives, pickled onions, and the tuna.
Dress + Finish
Drizzle generously with Wasabae, add more Hot Mother Truffler, crack black pepper, and toss well.
Finish with crumbled goat cheese.
Recipe Note
The Ezekiel cinnamon raisin bread gives a sweet-savory crunch that slaps with the squash.
Wasabae gives the heat + citrus + umami so you don’t need a full vinaigrette.
This holds well as a meal-prep salad because everything is sturdy (like your kale, fennel, beans).
Add avocado or toasted hazelnuts if you want extra richness.
