Sunflower seeds and Italian breadcrumbs combine for an OMG crust moment. Tender greens, crisp apple and roasted squash form the perfect salad base!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sunflower Seeds(ContainsTree Nuts, Tree Nut/Noix)
Italian Breadcrumbs(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé)
Arugula and Spinach Mix
Butternut Squash, cubes
White Wine Vinegar(ContainsSulphites/Sulfite)
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add squash and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 20-22 min.
Roughly chop half the sunflower seeds. Combine chopped seeds and Italian breadcrumbs in a shallow dish. Pat pork dry with paper towels, then cut in half crosswise. Season all over with salt and pepper. Coat pork all over with half the mayo. Working with one piece of pork at a time, press both sides into seed mixture to coat completely
Transfer pork to another parchment-lined baking sheet, then drizzle 1 tbsp oil (dbl for 4 ppl) over top. Bake in the top of the oven, carefully turning halfway through, until golden-brown and cooked through, 18-22 min.**
Core, then cut apple into 1/2-inch pieces. Add Dijon, vinegar, 1/4 tsp sugar (dbl for 4 ppl) and remaining mayo to a large bowl. Season with salt and pepper, then whisk to combine.
Slice pork. Add squash, apple and arugula and spinach mix to the large bowl with dressing. Toss to combine. Divide salad between plates. Top with pork. Sprinkle cranberries and remaining sunflower seeds over top.