Roasted Squash Salad Recipe | Cabernet Sauvignon Salad Pairing

Name: Roasted Squash Salad Recipe | Cabernet Sauvignon Salad Pairing
Ingredients: 4 cups roasted vegetables 2 cups cooked whole freekeh 1 cup mint; basil and walnut pesto Mint leaves; for garnish For the roasted vegetables 1 pound Japanese eggplant; cut into 2-inch segments 1 pound patty pan squash; quartered 4 Tbsp Jordan Extra Virgin Olive Oil Kosher salt to taste For the mint; basil and walnut pesto ⅓ cup walnuts 2 cups basil leaves 1 cup mint leaves 1 clove garlic ⅓ cup Jordan Extra Virgin Olive Oil ½ tsp lemon zest; microplaned Kosher salt to taste Freshly ground black pepper to taste

www.jordanwinery.com

This healthy roasted squash salad recipe combines a mint and basil pesto with roasted patty pan squash, eggplant and whole grain freekeh. Roasting elevates this cabernet sauvignon salad pairing.

View full recipe on www.jordanwinery.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jordanwinery.com.

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Ingredients

4 cups roasted vegetables 2 cups cooked whole freekeh 1 cup mint
basil and walnut pesto Mint leaves
for garnish For the roasted vegetables 1 pound Japanese eggplant
cut into 2-inch segments 1 pound patty pan squash
quartered 4 Tbsp Jordan Extra Virgin Olive Oil Kosher salt to taste For the mint
basil and walnut pesto ⅓ cup walnuts 2 cups basil leaves 1 cup mint leaves 1 clove garlic ⅓ cup Jordan Extra Virgin Olive Oil ½ tsp lemon zest
microplaned Kosher salt to taste Freshly ground black pepper to taste