Butternut Squash and Bocconcini Salad

Lunch

Use as a delicious lunch or serve as a side.

  • Total Preparation Time: 65 minutes

Makes 6 servings

Rating: 4 Stars

Ingredients

1 1 Butternut Squash, small
2 tbsp30 mLGAY LEA - Spreadables Regular
2 tbsp30 mLmaple syrup
2 tsp10 mLfresh thyme leaves, divided and finely chopped
1/2 tsp2 mLSalt
1/2 tsp2 mLPepper
1/2 cup125 mLPecans, halved
1 1 Garlic Clove
3 tbsp45 mLWhite Wine Vinegar
1 tsp5 mLDijon Mustard
1/4 cup60 mLOlive Oil
1 1 Bocconcini tub, drained
8 cups2 LBaby Arugula Leaves
1/4 cup60 mLDried Cranberries
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Instructions

  1. Preheat oven to 450°F (230C).
  2. Peel and seed squash; cut into 1” (2.5 cm) pieces. Stir butter with half each of maple syrup, thyme, salt and pepper. Toss with squash; spread in single layer on parchment-lined baking sheet. Roast in oven, turning occasionally, for 30 minutes. Add pecans during last 4 minutes of roasting. Let cool to room temperature.
  3. Meanwhile, stir in remaining maple syrup, thyme, salt and pepper with garlic, vinegar and mustard. Whisk in olive oil. Cut Bocconcini into quarters; toss with half of vinegar mixture.
  4. Toss the squash with arugula, cranberries, Bocconcini mixture and enough of the remaining dressing to coat lightly. Serve immediately.
This recipe is one of 150 featured exclusively in our cookbook, Our Table.

 

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Ingredients

1 1 Butternut Squash, small
2 tbsp30 mLGAY LEA - Spreadables Regular
2 tbsp30 mLmaple syrup
2 tsp10 mLfresh thyme leaves, divided and finely chopped
1/2 tsp2 mLSalt
1/2 tsp2 mLPepper
1/2 cup125 mLPecans, halved
1 1 Garlic Clove
3 tbsp45 mLWhite Wine Vinegar
1 tsp5 mLDijon Mustard
1/4 cup60 mLOlive Oil
1 1 Bocconcini tub, drained
8 cups2 LBaby Arugula Leaves
1/4 cup60 mLDried Cranberries
Add to Shopping List

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