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  • Prep
    25 min
  • Total
    55 min
  • Servings
    4

Roasted Squash, Apple, and Bocconcini Salad

Ingredients

  • 1 large butternut squash, cut into 1.25-cm (1/2-inch) cubes
  • 30 ml (2 tbsp) olive oil
  • 10 ml (1 tsp) Italian seasoning  
  • 1 garlic clove, minced
  • Salt and ground pepper, to taste
  • 1 bunch (5 oz) baby kale
  • 1 medium apple, cut into 1.25-cm (1/2-inch) cubes
  • Arils from 1/2 pomegranate
  • 12 Saputo Cocktail Bocconcini cheese, cut in half
  • 125 ml (1/2 cup) pumpkin seeds

Dressing

  • 30 ml (2 tbsp) apple cider vinegar 
  • 60 ml (1/4 cup) olive oil
  • 15 ml (1 tbsp) Dijon mustard
  • Salt and ground pepper, to taste

Directions

  1. Preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper and set aside. 
  2. In a large bowl, combine the butternut squash, olive oil, Italian seasoning, garlic, salt, and pepper. Transfer to the baking sheet and roast in the oven for 30 minutes, or until tender. 
  3. In a large serving bowl, combine the baby kale, roasted butternut squash, apple cubes, pomegranate arils, Saputo Cocktail Bocconcini cheese, and pumpkin seeds. 
  4. In a small bowl, whisk together the vinegar, olive oil, Dijon mustard, salt, and pepper. Drizzle the desired dressing amount over the salad and toss together.