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From the recipe files of
Russell Stannard, Executive Chef
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WARM BUTTERNUT SQUASH & SPINACH
SALAD WITH GRAPEFRUIT DRESSING |
| INGREDIENTS FOR 2 CUPS GRAPEFRUIT DRESSING: |
½ Tbls Dijon Mustard
½ tsp minced garlic
½ Tbls minced shallots
½ tsp salt
1/8 tsp white pepper |
2 Tbls Sour Cream
1 Tbls minced grapefruit zest
1 cup fresh squeezed grapefruit
2/3-cup French vanilla yogurt
sugar to taste |
| INGREDIENTS FOR 1 SERVING SALAD: |
2 cups loosely packed spinach
½ cup blanched, dried butternut squash
1 oz grated fontina cheese |
6-8 whole almonds
1 ½ Tbls dried cherries
4 sections, grapefruit |
METHOD
- Combine all dressing ingredients until well
incorporated. Set aside in the refrigerator to chill.
- Mix spinach, squash, almonds, cherries,
and 1 ½ oz grapefruit dressing and toss until well combined.
- Arrange on a salad plate.
- Sprinkle 1 oz grated fontina cheese.
- Decoratively place some grapefruit sections
on the salad.
- Flash the plate of salad in a 325ºF
oven for 1-2 minutes until warm.
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