Squash and Sprouts Salad
Flavor is sprouting up in the kitchen with this delicious salad recipe. Made with roasted butternut squash, Brussels sprouts, toasted pecans and Asiago cheese,
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Cooking tools:
- Baking sheet
- Parchment paper
- Silicone baking mat
- Oven
- Mixing bowl
- Food processor
- Serving platter
- Serving bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Colander
- Kitchen towel
Ingredients
- 1 pound roasted butternut squash cubes
- Bertolli® Olive Oil Light Taste
- 1/4 teaspoon kosher salt (if roasting squash at home)
- 1/8 teaspoon ground black pepper (if roasting squash at home)
- 1 pound Brussels sprouts
- 1/2 cup toasted pecans, (coarsely chopped)
- 1/2 cup dried cherries
- 1/2 cup coarsely grated Asiago cheese
- 1 batch Tangy Balsamic Dressing
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