Simple Salad
Butternut Squash & Bocconcini Salad
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.