Harvest Celebration Salad
Ingredients
2 pkgs. (14 oz. each)
cubed butternut squash
¾ cup
Kowalski's Extra Virgin Olive Oil, divided
1 ½ tsp. (approx.)
kosher salt, divided
1 tsp. (approx.)
freshly ground Kowalski's Black Peppercorns, divided
1 lb.
cleaned and trimmed Brussels sprouts, halved
¼ cup
Kowalski's Balsamic Vinegar
1 ½ cups
cooked wheat berries, cooled
6 oz.
dried cranberries
2 oz.
chopped Kowalski's Honey Roasted Pecans
1 tbsp.
finely chopped fresh sage leaves
Directions
- Preheat oven to 450°.
- In a large mixing bowl, toss squash with a few teaspoons of oil and a pinch of salt and pepper; toss to coat evenly. Spread squash on a parchment-lined baking sheet.
- Using the same bowl, toss Brussels with approx. 1 tbsp. oil and a pinch of salt and pepper; toss to coat evenly.
- Spread Brussels on another parchment-lined baking sheet; roast vegetables in preheated oven until dark on the edges and barely fork-tender (about 20 min.).
- Remove veggies from oven; cool to room temperature.
- In a medium mixing bowl, combine vinegar with 1 tsp. salt and ¼ tsp. pepper; slowly whisk in remaining oil. Set dressing aside.
- In a large mixing bowl, combine cooled veggies with wheat berries, cranberries, pecans and sage; toss with dressing to coat.
- Season with additional salt and pepper to taste; serve immediately or refrigerate, covered, for up to 3 days.
Find It!
- Find packages of cubed butternut squash in the Prepared Produce Section.
- Find packages of cleaned and trimmed Brussels sprouts in the Prepared Produce Section.
- Find Kowalski's Honey Roasted Pecans in the Bulk Foods Section.
