Butternut squash - 1 cup
Cranberry brioche (or plain) - 1/2 cup
Apples, large diced- 3/4 cup
Pumpkin Seeds, toasted - 1 tbsp.
Baby breens - 1 cup
Orange rosemary vinaigrette - 1 tbsp.
Peel, seed and dice the squash. Toss in a little olive oil and bake at 350F for 20 minutes or until soft to the touch but holing together.
Cut the brioche into cubes the same size as the squash and toast so they are crunchy on the outside but soft in the middle. After the squash has been cooked and cooled to room temperature toss them with the apples, brioche, baby greens and vinaigrette. Plate the salad and garnish with the pumpkin seeds.
Other Instructions - orange rosemary vinaigrette
Orange juice……………….1/4 cup
Orange zest……………….. 1 tbsp.
Rice vinegar………………..1/4 cup
Fresh rosemary chopped….1 tsp
Canola oil……………...………1 cup
Salt & pepper……..............to taste
Mix all ingredients except for the oil. When all the ingredients except the oil are mixed, whisk in the oil slowly to emulsify the dressing.
