Conchiglie salad with butternut

Conchiglie salad with butternut

Ingredients

  • Conchiglie (A23) – 250 g
  • Dried cranberries – 30 g
  • Butternut – 100 g
  • Pumpkin seeds – 20 g
  • Apple – ¼ piece
  • Nut oil – 1 tbsp
  • Mustard – 1 tbsp
  • Feta cheese – 50 g
  • Salad (a few leaves)

Preparation

  1. Make a dressing based on mustard, nut oil, cider vinegar, and crushed roasted apple (optional).
  2. Grill the pieces of butternut squash in the oven.
  3. Mix the previously thawed conchiglie (A23) with the grilled butternut, feta cheese, pumpkin seeds, dried cranberries, and vinaigrette (for takeout, it’s better to serve the vinaigrette separately).
  4. Arrange the preparation on a bed of mesclun salad and garnish with diced feta cheese, dried cranberries, pumpkin seeds, and grilled butternut.
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