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Red Apple Balsamic Butternut Squash Walnut Salad

Red Apple Balsamic Butternut Squash Walnut Salad

Ingredients for Red Apple Balsamic Butternut Squash Walnut Salad:

 

For the squash:

  • 2 lb butternut squash, peeled, and diced into 1/2 inch squares
  • 2 tablespoons Evergreen's medium Extra Virgin Olive Oil
  • 1 teaspoon sea salt
  • ¼ teaspoon pepper

For the Vinaigrette:

  • ¼ cup Evergreen's Roasted Walnut Oil
  • 2 teaspoons Evergreen's Red Apple Balsamic Vinegar
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt

For the salad:

  • 6 cups spring mixed greens (baby spinach, arugula, frisee, radicchio)
  • 6 cups baby romaine
  • 6 tablespoons crumbled goat cheese
  • 6 tablespoons raisins
  • ¼ cup toasted walnuts

Products You Will Need:
Red Apple Balsamic
Oro Bailen Picual Extra Virgin Olive Oil
Roasted Walnut Oil

Cooking Instructions:
•Roast the Butternut Squash: Preheat oven to 400° Combine diced butternut squash, olive oil, salt and pepper on a non-stick baking tray.
•Toss to evenly coat. Bake for 20 minutes or until tender.
•Make the Apple Balsamic Vinaigrette: Combine mustard and balsamic in a medium bowl and whisk until combined.
•Slowly drizzle in the Walnut Oil, whisking until emulsified.
•Season to taste with salt.

Make the Salad: Evenly distribute greens among 4 or 6 plates.
Top with butternut squash, goat cheese, raisins, and walnuts.
Drizzle with vinaigrette.

Cooking Time: 3-5 min
Servings: 4-6

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