Sterino Farms Brussels Sprout Salad Recipe
curried pecans, prosecco rose vinaigrette, pickled kumquats, butternut squash, Oakdale gouda
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized, stirring halfway through.
- 2
Prepare the Brussels Sprouts
While the squash is roasting, trim the ends of the Brussels sprouts and slice them in half. Blanch them in boiling water for about 3-4 minutes until bright green and tender. Drain and immediately transfer to an ice water bath to stop the cooking. Drain again and set aside.
- 3
Make the Prosecco Rose Vinaigrette
In a small bowl, whisk together 1/4 cup of prosecco, 1/4 cup of olive oil, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, salt, and pepper to taste. Adjust seasoning as needed.
- 4
Assemble the Salad
In a large bowl, combine the roasted butternut squash, blanched Brussels sprouts, shredded Oakdale gouda, sliced pickled kumquats, and curried pecans. Drizzle the prosecco rose vinaigrette over the salad and toss gently to combine.
- 5
Serve
Serve the salad immediately, or refrigerate for 30 minutes to allow flavors to meld before serving.