As part of our Thanksgiving prep, we've been gathering recipes from some of our favorite chefs and restaurants, like this Warm Butternut Squash Salad from the The Saint Austere in Brooklyn, NY. This savory, sweet, salty, simple flavor bomb of a dish will be great on your Thanksgiving table this year. Or anytime.
Warm Butternut Squash Salad
Serving:1 salad, serves 2 people
5 ounces of Butternut Squash
4 large Tuscan Kale leaves (remove stems)
6 Cauliflower florets
2 Dates, deseeded and quartered
3 Grapes, cut in four
4 tbsp Brown Butter Shallot Vinaigrette
4 thin slices of Prosciutto6 slices of Parmigiano
Roast the butternut squash with butter, thyme and pepperoncino.In a sauté pan add kale, cauliflower, dates, grapes, and the brown butter shallot vinegar. Once the ingredients are warm plate. Top with thinly slice prosciutto and shaved Parmigiano. Enjoy!
Directions for Brown Butter Shallot Vinaigrette:
½ lb of unsalted butter
8 oz.shaved shallot rings
¼bundle of sage
1 oz.aged balsamic
In a sauté pan, brown the unsalted butter. Add the shallot rings and sage. Finish with balsamic.