Serves 4
Ingredients:
For croutons:
- Olive oil
- 5 cups cubed ciabatta
- 3 tsp chopped garlic
- 2 tsp thyme
- 4 tbsp finely grated parmesan
- Salt & pepper
For salad:
- 4 cups butternut squash, cubed
- 1 lb brussels sprouts, quartered
- 1 cup cremini mushrooms, halved
- 1 small red onion, sliced thinly
- 3 tbsp sherry vinegar
- 1 tbsp chopped fresh sage
- 1/4 cup Italian parley leaves, chopped
- 4 strips bacon (regular or turkey)
- Salt & pepper
- Olive oil
Optional:
- Shaved Pecorino
- Balsamic Drizzle
Directions:
Preheat oven to 450 degrees F.
Mix bread, olive oil, garlic, thyme and parmesan and place on a baking sheet.
Season with salt and pepper and bake croutons for 10-12 minutes, or until crispy. Set aside to cool.
Soak the sliced onion in sherry vinegar and a pinch of salt.
Mix the squash, brussels sprouts, mushrooms and sage with olive oil and place on a baking sheet. Season with salt and pepper.
Roast for 20-25 minutes, or until the brussels sprouts are lightly browned and the squash starts to caramelize.
Add 1/2 cup olive oil to the onions and sherry and season with salt and pepper.
In a large bowl, combine the croutons, squash, brussels sprouts and mushrooms. Drizzle with vinaigrette and top with chopped parsley.
Garnish with Pecorino cheese and balsamic drizzle.
Eat up!
Pomelo
1793 Church Street
San Francisco, CA
(415) 285-2257
www.pomelosf.com
YUM!!!
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