Ingredients
Squash and Stracciatella Salad Yield: one salad
- 3 oz. Kabocha squash, sliced
- 3 oz. Acorn squash, sliced
- 3 oz. Butternut squash, cubed
- 1 oz. Arugula
- ½ oz. Walnuts
- 3 oz. Hot honey vinaigrette (see recipe)
- 2 oz. Grande Stracciatella
- ½ oz. Pomegranate arils
- Olive oil, to taste
- Salt and black pepper, to taste
Directions
Squash and Stracciatella Salad
- 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.
Ingredients
Hot Honey Vinaigrette Yield: one salad
- 2 tbsp. Apple cider vinegar
- 2 tbsp. Lemon juice, fresh
- 2 tbsp. Hot honey
- 1 Garlic clove, minced
- ¼ tsp. Salt
- ¼ tsp. Black pepper
- ½ cup Olive oil
Directions
Hot Honey Vinaigrette
- 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.
