Bitters sweet recipe

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  • Yield: 2 Servings


  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic, pressed
  • Sea salt to taste
  • ½ teaspoon freshly ground black pepper
  • ½ butternut squash, cut in half, seeds and pulp removed
  • ½ cup arugula, chopped
  • ¼ cup currants
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • ½ cup alfalfa sprouts, for garnish
How to Make It
  1. Preheat oven to 350°.
  2. Place the butternut squash on a baking sheet sprayed with non-stick olive oil and bake f or 30 minutes. When squash is cool, peel and cut into pieces.
  3. For Dressing
  4. Whisk oil, vinegar, garlic, salt, and pepper together in a small bowl.
  5. Place squash, arugula, currants, dill, and parsley in a salad bowl and toss with the dressing.
  6. Garnish with alfalfa sprouts.

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