Bocconcini Roasted Grape and Squash Salad
with Bocconcini and Tamari-Maple Nuts
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
100 g
Bocconcinis
(Contient Lait)
113 g
Mélange roquette et épinards
85 g
Raisins rouges
2 pièce(s)
Patate douce
2 cs
Glaçage balsamique
(Contient Sulfites)
2 cs
Sauce soya
(Contient Soya, Blé, Sulfites Peut contenir Sésame, Sulfites, Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde)
2 cs
Sirop d'érable
1 cc
Sel d'ail
(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)
28 g
Mélange de graines
(Peut contenir Soya, Noix, Arachides, Lait, Moutarde, Sésame, Sulfites, Blé, Oeuf)
28 g
Noix de cajou, hachées
(Contient Noix de cajou Peut contenir Soya, Lait, Sésame, Sulfites, Noix, Moutarde, Blé, Arachides, Oeuf)
Informations nutritionnelles
Instructions
- Add squash and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with 1/2 tsp salt and pepper, then toss to coat.
- Roast in the middle the of oven, stirring halfway through, until tender and golden-brown, 20-22 min.
- Add grapes and 2 tsp oil (dbl for 4 ppl) in a small bowl.
- Season with salt and pepper, then toss to combine.
- When squash has 5 mins left, add grapes to baking sheet.
- Roast in the middle of the oven until grapes burst, 5-6 min.
- Heat a large non-stick pan over medium-high heat.
- When hot, add cashews and seeds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat.
- Stir together 1/4 tsp garlic salt (dbl for 4 ppl), maple and soy in a medium bowl.
- Add nuts, then toss to combine.
- Arrange nuts on another parchment-lined baking sheet in a single layer.
- Bake, in the top of the oven, flipping once halfway through, until golden-brown and fragrant, 10-12 min.
- Transfer to a plate to cool.
- In the same medium bowl (step 3), whisk together balsamic and 1/2 tbsp oil (dbl for 4 ppl).
- Season with salt and pepper.
- Add arugula-spinach mix, roasted squash and roasted grapes.
- Toss to combine.
- Pat bocconcini dry with paper towels.
- Tear into quarters, then season with salt and pepper.
- Divide salad between bowls.
- Top with bocconcini.
- Break tamari-maple clusters into smaller parts, then top salad.