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.
Course: Salads
Products used: Stracciatella
Squash and Stracciatella Salad
Yield: One Salad
Ingredients
- 3 oz. Kabocha squash, sliced
- 3 oz. Acorn squash, sliced
- 3 oz. Butternut squash, cubed
- 1 oz. Arugula
- 1⁄2 oz. Walnuts
- 3 oz. Hot honey vinaigrette (see recipe)
- 2 oz. Grande Stracciatella
- 1⁄2 oz. Pomegranate arils
- Olive oil, to taste
- Salt and black pepper, to taste
Directions
- Slice 3 oz. acorn and 3 oz. kabocha squash into six ½-inch slices, cut 3 oz. butternut squash into six ½-inch cubes.
- Toss with olive oil, salt and black pepper and place on a sheet pan.
- Roast squash at 450°F for 15 minutes. Remove from oven and let cool for a few minutes.
- Toss warm squash with 1 oz. arugula and ½ oz. walnuts.
- Toss salad with 3 oz. hot honey vinaigrette and plate.
- Dollop 2 oz. of Grande Stracciatella on top and finish with ½ oz. pomegranate arils.
Hot Honey Vinaigrette
Yield: One Salad
Ingredients
- 2 tbsp. Apple cider vinegar
- 2 tbsp. Lemon juice, fresh
- 2 tbsp. Hot honey
- 1 Garlic clove, minced
- 1⁄4 tsp. Salt
- 1⁄4 tsp. Black pepper
- 1⁄2 cup Olive oil
Directions
- 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.
- Drizzle in ½ cup olive oil while whisking till blended.
