Athens Foods | Roasted Butternut Squash and Pear Salad in Phyllo Bowls
Cool weather flavor favorites of roasted squash, pears and candied pecans come together in a crispy phyllo salad bowl.
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Cooking tools:
- Pizza cutter
- Muffin tin
- Pastry brush
- Baking sheet
- Parchment paper
- Cutting board
- Chef's knife
- Grater
- Peeler
- Plastic wrap
- Kitchen towel
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
Ingredients
- 12 sheets Athens® Phyllo Dough (9” x 14”), thawed
- 2/3 cup olive oil, divided
- 2/3 cup parmesan or other hard cheese, divided 1/3 grated and 1/3 cup shaved
- 1 tablespoon black pepper, divided
- 1 tablespoon salt
- ¼ cup red wine vinegar
- 1 ½ tablespoons honey
- ½ teaspoon dry mustard
- ½ cup extra virgin olive oil
- 1 – 1 ½ pounds butternut squash, peeled and cut into ¾” cubes
- 5 cups mixed greens and red radicchio
- ½ cup red onion, thinly sliced
- 2 red Anjou or red Bartlett pears
- 2/3 cups candied pecans
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