Brandy's Squash Salad
Brandy's Squash Salad
- Yield | 4
- Author | Erica Kuiper
Ingredients
- 1 acorn squash
- 1 stick of butter
- 1 tbsp. of brown sugar
- 1 large parsnip
- 1 container of mixed greens
- 3 tbsp. of goat cheese
- 2 tbsp. of pumpkin seeds (Optional: add in walnuts)
- 1/4 cup of Panera at home Poppy seed dressing
Instructions
Quash
- Preheat your oven to 425°F
- Line a baking sheet with parchment paper
- Cut your squash in half and core out the insides
- Then slice into 2 inch thick pieces, line them on your baking sheet leaving an inch in between each piece.
- Melt your butter in a dish, then add in your brown sugar, stir until combined.
- Then evenly coat your squash pieces and bake in the oven for 25-30 mins
- Once cooked take them out and set aside to cool
Parsnips
- Wash and pat dry your parsnip
- Peel, and slice, into 1 inch thick pieces
- Place a large saucepan on your stovetop at medium heat, drop a tablespoon of butter in and coat the pan evenly.
- Once the butter has melted, place in your parsnip pieces and let them sear on either side until golden brown.
- Once golden, take them off the heat and set aside to cool
Salad Assembly
- Wash and pat dry your mixed greens.
- In a large bowl or serving tray add in your mixed greens.
- Top with crumbled goat cheese, pumpkin seeds, and poppy seed dressings.
- Then add on top your seared parsnips and squash
- Serve and Enjoy!