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Categories:
roma tomatoes olive oil butternut squash red beet unsalted pistachio nuts fennel celery cucumber currants piquillo peppers Parmesan cheese Provolone cheese mixed greens balsamic vinegar golden raisins
Viewed: 14 - Published at: 7 years agoIngredients
- 16 roma tomatoes, sun dried, packed in oil (1/4-inch dice)
- 3 tablespoons olive oil
- 14 cup butternut squash (1/4-inch dice)
- 14 cup red beet, roasted (1/4-inch dice)
- 12 cup unsalted pistachio nuts, shelled
- 12 cup fennel (1/4-inch dice)
- 12 cup celery (1/4-inch dice)
- 13 cup cucumber (1/4-inch dice)
- 12 cup currants, dried
- 3 tablespoons piquillo peppers (1/4-inch dice)
- 14 cup grated parmesan cheese
- 14 cup grated provolone cheese (or mozzarella)
- 8 cups chopped mixed greens (such as arugula, spinach, frisee and romaine)
- 2 tablespoons balsamic vinegar
- 3 tablespoons golden raisins
Method
- Preheat the oven to 250 F, roast the squash and beets in a small baking pan just until tender, about 12 minutes, allow to cool.
- Increase oven temperature to 350 F and toast pistachios for 5 to 7 minutes until lightlt toasted, allow to cool.
- in a large bowl, toss together the roasted tomatoes, butternut squash, beets, pistachios, fennel, celery, cucumber, currants, piquillo peppers, grated cheeses and mixed greens.
- In a small bowl mix , whisk together the balsamic vinegar and olive oil, stir in raisins.
- Drizzle dressing over the salad, sprinkle with a dash of salt and toss to combine.
- Serve immediately.
