Looking for something a little more unique to make this Holiday? This wedge salad is my new favorite and inspired by Kowalski's grocery store. It's not too plain, and not too fancy -- and it will surely impress!
1 head butter/bibb lettuce 1 C. cubed and roasted butternut squash* (see note) 3/4 C. candied pecans (recipe below) 1/4 C. crumbled bleu cheese 2 oz. prosciutto, sliced into bite-sized strips Mustard Basil Dressing 1.5 oz. fresh basil leaves (2 containers) 4 green onions, roughly chopped 1-2 garlic cloves (depending on the size of your garlic cloves -- too much will over-power!) 1 C. mayo 2 Tbsp. Dijon mustard 2 Tbsp. lemon juice 1 Tbsp. honey Salt and Pepper Candied Pecans 3/4 C. pecan halves 2 Tbsp. honey 1/4 C. brown sugar First prepare the pecans. In a small bowl, toss the pecans with the honey and brown sugar. Line a baking sheet with tinfoil and spread out the pecans into a single layer. It's OK if the mixture doesn't coat every pecan. Bake for 5-7 minutes at 375 degrees. Remove from oven and stir so that the nuts are evenly coated. Cool. To prepare the dressing, combine the basil, green onions, and garlic together using a stick blender. Whatever isn't minced up at first will get minced up once all other ingredients are added. Add remaining ingredients and taste -- you may wish to add more mustard or lemon juice depending on how much "zing" you like. Next, assemble the salad. Cut the head of lettuce into 4-6 wedges (depending on how hungry your guests are!). Top with the squash, pecans, bleu cheese, and prosciutto. Drizzle with dressing and serve. *To prepare the squash, cut into 1/4-inch size cubes. Toss with 1-2 Tbsp. olive oil and salt and pepper. Roast at 425 degrees for 15-20 minutes -- just until tender.
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AuthorHi, I'm Michelle and based in the Minneapolis/St. Paul area. I love all things cooking and baking and would love to inspire you to create something of your own! Archives
June 2017
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