Pumpkin Salad with Fresh Mozzarella and Pistachio Pesto
This dish from La Cucina Italiana magazine is delicious, memorable and easy to make. A number of produce companies stock precut butternut squash, which makes this dish super easy. It will take you an additional 15 minutes to break down the squash yourself. The clear advantage of this is that you can have the squash in your vegetable basket for weeks before using. Peel it all with a vegetable peeler first, cut off the stem, then carefully with a large SHARP knife cut crosswise first. Now you have a flat edge to place against the cutting board which is the SAFEST way to break this vegetable down into a 1/2" dice
Servings: 6
Calories: 407kcal
Ingredients
- 1 garlic clove
- 1 1/2 Tablespoons olive oil
- 1 1/2 Tablespoons butter
- 15 medium sage leaves sliced
- 5 cups butternut squash peeled and cut into 1/2" cubes (2 pounds)
- 1/4 teaspoon kosher salt
- 1 pinch pepper
- Pistachio Pesto
- 1 small garlic clove
- 1/2 cup shelled unsalted pistachios
- 1/4 cup olive oil
- 1/4 cup grape seed oil
- 1 1/2 teaspoons red wine vinegar
- 1/4 teaspoon kosher salt
- 2 ounces arugula leaves or mixed baby greens
- 6 ounces fresh mozzarella cheese diced into 1/4" chunks
Instructions
- Gently smash and peel 1 garlic clove. In a 12-inch skillet, heat 1 1/2 Tablespoons olive oil and the butter, sage and garlic clove over medium-high heat. When butter is melted and bubbles form around sage, add squash, salt and pepper. Cook over high heat, tossing occasionally, until squash is golden and fork tender, about 10-15 minutes. Remove from heat and discard garlic.
- While squash is cooking, make Pistachio Pesto. In a blender or food processor, combine small garlic clove, pistachios, red wine vinegar, 1/4 cup of each olive oil and grape seed oil and salt. Puree until somewhat smooth.
- Lay a bed of greens on platter or individual plates. Top with squash and cheese, then drizzle with pesto.
- ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM
Nutrition
Calories: 407kcal