Recipe Station

Do you want to find out how to perfectly roast this butternut squash and assemble the salad meal? The method is right below!

Ingredients To Gather: 

• 1 pound butternut squash, peeled, seeded, and cut into ¼-inch-thick slices
• 2 tablespoons sherry vinegar
• 1 tablespoon olive oil
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• 4 cups baby spinach
• 1 cup torn radicchio
• ¼ cup feta crumbles
• 3 tablespoons toasted pumpkin seeds

The Directions To Follow:

1. Heat the broiler. Line a baking sheet with nonstick foil.
2. Place the squash slices on the baking sheet and coat them with cooking spray. Broil them 5 inches from the heat source until golden brown then turn to brown other side, about 9 minutes. Let cool.
3. In a large bowl, whisk together the sherry vinegar, oil, honey, and mustard. Add the spinach, radicchio, feta, and pumpkin seeds to the dressing and toss well.
4. To compose the salad, stack the dressed greens between squash slices on four plates.

Acidity will balance out the sweetness of the squash; therefore, I suggest adding some slices of apples or a side of lime juice. Another suggestion to take it to another direction is adding some nuts into the salad, such as pecans or almonds.

Article Source: Panera Bread