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Recipe: Broccolini & Butternut Squash Salad with Dijon Vinaigrette

  • 30-45 MIN
  • Medium
  • Feeds 6

Food

This year, 2016, just might be the Year of Broccolini®. The veggie is one of the fastest-growing vegetables on restaurant menus – up nearly 19 percent in the past year. And you can cook it home too. Try this healthful side dish from Broccolini grower, Mann's Packing.

Ingredients
  • 6 ounces Mann's Broccolini stalks trimmed in half
  • 20 ounces Mann's Butternut Squash, cubes
  • 2 tablespoons Vermouth
  • 2 tablespoons White wine vinegar
  • 1 Shallots, chopped
  • 2 teaspoons Coarse-grained Dijon mustard
  • 1/2 cup Extra-virgin olive oil
  • 2 tablespoons Parsley, chopped

 

Directions
  1. Blanche Broccolini in large saucepan of boiling salted water until crisp-tender, 2 minutes and drain. Transfer to bowl of ice water to cool. Drain, pat dry with paper towels.
  2. Cook butternut squash in large pot of boiling water until just tender, about 6 minutes. Drain; Rinse with cold water and transfer to large bowl. Sprinkle Vermouth over warm butternut squash; toss gently and let stand 5 minutes.
  3.  Whisk vinegar, shallots and mustard in small bowl. Gradually whisk in oil. Pour over butternut squash and toss to coat. Cool completely.
  4. Mix in Broccolini and parsley. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.

Nutrition Facts: 
Serving Size (156g)
Amount per Serving:
Calories 230 | Calories from Fat 170 | Total Fat 19g (sat 2.5g Trans 0g) | Cholesterol 0mg |
Sodium 55mg | Total Carbohydrate 14g | Dietary Fiber 2g | Sugars 3g | Protein 2g |
Vitamin A 210% | Vitamin C 80% | Iron 6% | Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 

Tagged In: Broccolini Recipe

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