Vealchetta with Warm Roasted Butternut Squash Salad - Kosher.com

Ingredients

• 1 (5-6 pound) boneless veal breast (preferably with outer fat layer untrimmed)
• 1/4 cup cleaned and chopped parsley
• 1/4 cup cleaned and chopped fresh rosemary
• 1/4 cup cleaned and chopped fresh cilantro
• 1/4 cup cleaned and chopped fresh fennel fronds or tarragon leaves
• 4 cloves garlic, grated or 4 cubes Gefen Frozen Garlic
• 1 shallot, chopped
• zest of 1 lemon
• 1 and 1/2 tablespoons Haddar Kosher Salt, plus more as needed
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon black pepper, plus more as needed
• 1/2 cup Gefen Extra-Virgin Olive Oil
• 1 butternut squash, peeled and diced
• 2 tablespoons Gefen Olive Oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 to 1/2 teaspoon red pepper flakes, or to taste
• 1/4 cup cleaned and chopped mint
• 1/4 cup cleaned and chopped basil
• 1/4 cup cleaned and chopped scallions
• 1/4 cup oil
• 2 tablespoons Tuscanini Balsamic Vinegar
• 1/2 teaspoon brown sugar
• 1 and 1/2 tablespoons toasted sunflower seeds
• 1 and 1/2 tablespoons toasted pumpkin seeds