Squash and Stracciatella Salad
This trending, palate-pleasing, warm salad combines grilled squash, crisp arugula and creamy Grande Stracciatella, topped off with hot honey vinaigrette. It’s the fresh, savory and healthy option customers are looking for.
Squash and Stracciatella Salad
Description
Ingredients
Squash and Stracciatella Salad
Hot Honey Vinaigrette
Instructions
Squash and Stracciatella Salad
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Slice 3 oz. acorn and 3 oz. kabocha squash into six ½-inch slices, cut 3 oz. butternut squash into six ½-inch cubes.
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Toss with olive oil, salt and black pepper and place on a sheet pan.
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Roast squash at 450°F for 15 minutes. Remove from oven and let cool for a few minutes.
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Toss warm squash with 1 oz. arugula and ½ oz. walnuts.
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Toss salad with 3 oz. hot honey vinaigrette and plate.
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Dollop 2 oz. of Grande Stracciatella on top and finish with ½ oz. pomegranate arils.
Hot Honey Vinaigrette
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Combine 2 tbsp. apple cider vinegar, 2 tbsp. lemon juice, 2 tbsp. hot honey, 1 minced garlic clove, ¼ tsp. salt and ¼ tsp. black pepper into a mixing bowl, and whisk till blended.
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Drizzle in ½ cup olive oil while whisking till blended.
