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Photo for - Butternut Squash and Bocconcini Salad

Butternut Squash and Bocconcini Salad

Use as a delicious lunch or serve as a side.

  • Yields: 6 servings
  • Preparation: 65 minutes

Ingredients

  • 1 butternut squash, small
  • 2 tbsp (30mL) GAY LEA - Spreadables Regular
  • 2 tbsp (30mL) maple syrup
  • 2 tsp (10mL) fresh thyme leaves, finely chopped and divided
  • 1/2 tsp (2mL) salt
  • 1/2 tsp (2mL) pepper
  • 1/2 cup (125mL) pecans, halved
  • 1 garlic clove
  • 3 tbsp (45mL) white wine vinegar
  • 1 tsp (5mL) Dijon mustard
  • 1/4 cup (50mL) olive oil
  • 1 tub SALERNO - Bocconcini, drained
  • 8 cups (2L) baby arugula
  • 1/4 cup (50mL) dried cranberries

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.
Photo of - Butternut Squash and Bocconcini Salad

Ingredients

  • 1 butternut squash, small
  • 2 tbsp (30mL) GAY LEA - Spreadables Regular
  • 2 tbsp (30mL) maple syrup
  • 2 tsp (10mL) fresh thyme leaves, finely chopped and divided
  • 1/2 tsp (2mL) salt
  • 1/2 tsp (2mL) pepper
  • 1/2 cup (125mL) pecans, halved
  • 1 garlic clove
  • 3 tbsp (45mL) white wine vinegar
  • 1 tsp (5mL) Dijon mustard
  • 1/4 cup (50mL) olive oil
  • 1 tub SALERNO - Bocconcini, drained
  • 8 cups (2L) baby arugula
  • 1/4 cup (50mL) dried cranberries

Products Used

SALERNO - Bocconcini Photo of - SALERNO - Bocconcini