Gay Lea Recipes - Butternut Squash & Bocconcini Salad (Simple Salad)

Butternut Squash & Bocconcini Salad

(Simple Salad)

Preparation time: 5 Minutes

Used as a delicious side or serve as a lunch.

Ingredients:

1 small butternut squash

2 tbsp Gay Lea Spreadables Butter, melted 30 mL

2 tbsp maple syrup 30 mL

2 tsp finely chopped fresh thyme leaves, divided 10 mL

1/2 tsp each salt and pepper 2 mL

1/2 cup pecan halves 125 mL

1 clove garlic, minced

3 tbsp sherry or white wine vinegar 45 mL

1 tsp Dijon mustard 5 mL

1/4 cup olive oil 60 mL

1 tub Tre Stelle Bocconcini, drained

8 cups baby arugula leaves 2 L

1/4 cup dried cranberries 60 mL

Instructions:

Peel and seed the squash; cut into 1-inch (2.5 cm) pieces. Stir the butter with half each of the maple syrup, thyme, salt and pepper. Toss with the squash; spread in a single layer on a parchment paper-lined baking sheet. Roast in 450F (230C) oven, turning occassionally, for 30 minutes. Add the pecans during the last 4 minutes of roasting. Let cool to room temperature.

Meanwhile, stir in the remaining maple syrup, thyme, salt and pepper with garlic, vinegar and mustard. Whisk in olive oil. Cut Bocconcini into quarters; toss with half of the vinegar mixture.

Toss the squash with the arugula, cranberries, Bocconcini mixture and enough of the remaining dressing to coat lightly. Serve immediately.