Butternut Salad With Cider Dressing
- 3 Cups Baby Spinach
- 3 Cups Butter Lettuce
- 2 lbs. Butternut Squash, peeled and cut into 1’ cubes
- ½ Cup Toasted Pistachios
- 1 Cup Pomegranate Seeds
- 1 tbsp. Olive Oil
- 1 tbsp. Real Maple Syrup
- Block of Parmigiano Reggiano Cheese
- Salt, Pepper, Red Pepper Flakes
- ¾ Cup Apple Cider
- 2 tbsp. Apple Cider Vinegar
- 2 tbsp. Shallots
- 2 tsp. Dijon Mustard
- 1/4 Cup Good Extra Virgin Olive Oil
- Salt and Pepper
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- 2 lbs. butternut squash (1 peeled and cut into cubes)
- Baby spinach (3 Cups)
- Butter lettuce (3 Cups)
- Pistachios, Toasted (1/2 Cup)
- Pomegranate seeds (1 Cup)
- Shallots (2 tbsp.)
- Condiments
- Apple cider vinegar (2 tbsp.)
- Dijon mustard (2 tsp.)
- Cooking & Baking
- Maple syrup, Real (1 tbsp.)
- Olive oil (1 tbsp.)
- Olive oil, Good Extra Virgin (1/4 Cup)
- Salt (1)
- Salt and pepper (1)
- Drinks
- Apple cider (3/4 Cup)
- Dairy
- Parmigiano reggiano cheese (1 Block)
Preparation
Read recipe preparation on sproutedkitchen.com
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Recipe Stats
Published November 25, 2009 (3 years ago).
12 people saved this recipe.
