Our Grapefruit White Balsamic Vinegar is the secret ingredient in this delicious nutrient packed salad.
Salad Ingredients:
2 cups raw, peeled butternut squash cut into 1/2" cubes
2 cups prepared quinoa, cooled
1/2 cup toasted pumpkin seeds
1/2 cup shaved Pecorino cheese
6 cups washed & dried baby kale or mixed greens
pinch of sea salt
Vinaigrette Ingredients:
1/2 cup + 2 tablespoons Extra Virgin Olive Oil (Cobrancosa is fabulous!) Or use any infused olive oil of your choice (Herbs de Provence is delicious with Grapefruit Balsamic)
1/3 cup + 2 tablespoons Grapefruit White Balsamic
2 tablespoons minced shallots
2 tablespoons grainy mustard
pinch of sea salt
fresh ground black pepper
Preparation:
Preheat oven to 400 degrees. In a large bowl whisk the 2 tablespoons of olive oil with 2 tablespoons balsamic. Add the cubed butternut squash and toss to dress with olive oil and balsamic. Place the butternut squash in a single layer on a baking sheet and roast for 25 minutes, or until squash becomes golden brown. Allow to cool. In a blender or food processor, add all the vinaigrette ingredients. Process to combine well and adjust seasoning accordingly. Combine 1/2 of the butternut squash, quinoa, and kale and arrange on a large platter or in a large shallow bowl. Add some dressing and toss to combine. Add the rest of the butternut squash over the top, sprinkle with the toasted pumpkin seeds and shaved Pecorino. Serves 6-8. (Recipe shared by Rachel Bradley-Gomez, Veronica Foods Company)
