Ingredients
For butternut squash
1 pound butternut squash, chopped
1 tablespoon Filippo Berio Organic Extra Virgin Olive Oil
1 teaspoon sea salt
½ teaspoon ground black pepper
3 tablespoons Filippo Berio Classic Balsamic Glaze
For oregano dressing
¼ cup Filippo Berio red or white wine vinegar
2 tablespoons lime juice
6 Kalmata olives, pitted
4 sprigs fresh oregano, roughly chopped
2 garlic cloves
1 teaspoon honey
2/3 cup Filippo Berio Organic Extra Virgin Oilive Oil
½ teaspoon sea salt
½ teaspoon black pepper
For salad
1 green apple, chopped
1 cup red grapes, halved
2 celery stalks, chopped
¼ cup pepita seeds, roasted
1/3 cup flat leaf parsley, chopped
Instructions
Preheat oven to 400° F.
Combine butternut squash, olive oil, salt, pepper and balsamic glaze in a large bowl. Toss to mix well. Transfer to a baking sheet. Roast for 35-40 minutes or until butternut squash is fork tender. Remove from oven. Transfer to a large bowl to cool completely.
While butternut squash cooks, prepare dressing: Place oregano dressing ingredients in a food processor or blender container. Process until smooth. Transfer to a jar with lid.
Add apple, grapes, celery, pepitas and parsley to bowl containing cooled butternut squash. Pour in half the dressing and gently fold all ingredients. Store remaining dressing in refrigerator and save for later. Serve salad as a main dish or as a side dish to your favorite protein.
- Prep Time: 15 minutes
- Cook Time: 40 minutes