👥6 people
⏲️20m
🕐20m
🍽️starter
The butternut squash in this salad adds a unique twist.
Ingredients
- 6 onces winter greens
- 3 ounces butternut squash
- 1 1/2 ounces dried cranberries
- 4 ounces olive oil
- 1 small shallot
- 1/2 tbsp. Dijon mustard
- 1/5 tbsp. sherry vinegar
- 1 tsp. rosemary
- 1 clove garlic
- 1 1/2 ounces slivered almonds
- Salt and pepper to taste
Method
- Preheat Egg to 400 degrees F with a grate for direct cooking.
- Place the greens and dried cranberries in a bowl and set aside. Peel squash and cut into large pieces for grilling and set aside.
- Mince shallot, garlic, and rosemary. Place sherry, garlic, shallot, rosemary, and mustard in a food processor and turn on to combine. Once combined, slowly drizzle oil into the food processor to emulsify. Season with salt and pepper and set aside.
- Grill squash on the egg until softened and has a bit of char on each side, about 5 minutes a side. Once grilled, set squash aside to cool. Once cooled, dice into 1/2 inch cubes.
- Toast slivered almonds until golden brown then set aside to cool.
- Once all ingredients are ready, combine squash and vinaigrette in bowl with greens and cranberries. Toss to distribute dressing and season with salt and pepper. Divide salad evenly then top with toasted almonds.
