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-
Prep
- 25 min
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Prep
-
- Total
- 55 min
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- Serving
- 4
Roasted Squash, Apple, and Bocconcini Salad
Featured Product
Cocktail Bocconcini
These 10.5 g morsels are soft, milky and mild and ready-to-use in your favourite cocktails and finger food.
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
- Preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper and set aside.
- 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.
- In a large serving bowl, combine the baby kale, roasted butternut squash, apple cubes, pomegranate arils, Saputo Cocktail Bocconcini cheese, and pumpkin seeds.
- 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.
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