squash and stracciatella salad
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Squash and Stracciatella Salad

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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

  1. Slice 3 oz. acorn and 3 oz. kabocha squash into six ½-inch slices, cut 3 oz. butternut squash into six ½-inch cubes.
  2. Toss with olive oil, salt and black pepper and place on a sheet pan.
  3. Roast squash at 450°F for 15 minutes. Remove from oven and let cool for a few minutes.
  4. Toss warm squash with 1 oz. arugula and ½ oz. walnuts.
  5. Toss salad with 3 oz. hot honey vinaigrette and plate.
  6. 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

  1. 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.
  2. Drizzle in ½ cup olive oil while whisking till blended.

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