A Spring Salad Inspired by Chicana Sol Farmstead
It’s May the 4th and I’m procrastinating in my kitchen doing the things I love the most. Preparing a nourishing meal for someone I love, busying myself with accoutrements from the soil, making a mess, documenting and writing.
The farmers market this Sunday was bustling, as ever. I loved watching two dogs make their way straight to the stand that sells dog treats, tails wagging as their humans shopped on their behalf.
I always head to the organic certified stands; or the ones who aren’t, but don’t spray. Organic certification is expensive and some farms don’t have the resrouces, despite their stellar growing practices. Know thy farmer.
Chicana Sol is a first-generation, family-run farm led by Agustin and Jarrah Salazar Cernas, who started it from the ground up with a commitment to growing truly nutrient-dense, certified organic produce while caring for the soil for future generations. Their produce is harvested to order; often reaching our kitchens within the day so what we’re eating still carries that just-picked vitality that you won’t find at your supermarket.
Supporting local organic farms is one of the most impactful choices we can make. With global supply chains becoming increasingly unpredictable, thinking locally isn’t just ideal; it’s necessary. Working in the organic food space in DC, I can tell you firsthand how much this support means to the farmers behind our food.
Picking up beautiful things at the market on Sunday makes the start of the week feel special. Salads and lunchboxes kissed with edible flowers, micro greens for that extra hit of nutrition and flair, fresh pasta for dinners that cook in 3 minutes. At Chicana Sol Farmstead I found pre-chopped and peeled organic butternut squash, alongside fragrant dill and cilantro, organic farm fresh eggs, and tender baby spinach. The result is a herby, warm spring salad; earthy, fresh, tangy, and grounding. The caramelized edges of the roasted squash are perfectly balanced by the honey-infused yogurt, while the fresh herbs make each bite feel like a garden. Subtle notes of cumin and coriander bring a gentle warmth, rooted in nostalgic Middle Eastern flavors.
We nourish not only ourselves, but our community too and the life we’re building; the people we love, and the moments we choose to slow down and honor. Today my husband and I are celebrating 20 years of marriage with a nourishing, sun-kissed lunch on the terrace in celebration of all good things.
Organic Ingredients:Serves 2
Roasted Butternut Squash
1 lb Chicana Sol butternut squash, peeled and cut into bite-sized pieces
1 tsp ground cumin
1 tsp ground coriander
½ tsp Celtic salt
Freshly cracked black pepper
1 tbsp extra virgin olive oil
Salad
2 cups Chicana Sol baby spinach
¼ cup Chicana Sol microgreens
1 tsp Chicana Sol fresh dill, finely chopped
1 tsp Chicana Sol fresh cilantro, finely chopped
2 tbsp feta cheese, crumbled
1 Chicana Sol pasture-raised egg, cooked for 7 minutes
1 tbsp pumpkin seeds
2 Chicana Sol Edible flowers, to garnish
Dressing
2 tbsp Greek yogurt
2 tbsp extra virgin olive oil
1 tsp raw honey
1 tsp Chicana Sol fresh dill, finely chopped
1 tsp Chicana Sol fresh cilantro, finely chopped
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp Celtic salt
Method
Roast the squash
Preheat the oven to 400°F. Toss the butternut squash with olive oil, cumin, coriander, salt, and black pepper. Spread evenly on a roasting tray and roast for 35–40 minutes, until tender and lightly caramelized at the edges.
Make the dressing
In a small bowl, whisk together the yogurt, olive oil, honey, herbs, spices, and salt until smooth and well combined.
Assemble the salad
Arrange the baby spinach on a serving platter. Top with the warm roasted squash, then scatter over the microgreens, fresh herbs, and pumpkin seeds. Crumble the feta evenly across the salad and finish with edible flowers.
Just before serving, add the quartered yolky egg and spoon the dressing generously over the top.
PS. We make a similar Salad at Purée. Check us out here. Pick up in-stores or order to your home on Door Dash, Grub Hub or Uber Eats, or use our free local delivery service.
Accoutrements from the soil via Chicana Sol Farm
Farm fresh, organic, vegetable fed Eggs
You will never catch me peeling a Squash
Seasoned + ready for oven
Farm to table, spring.