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This autumn harvest salad features butternut squash, dried cherries, candied walnuts, goat cheese, pomegranate seeds and salad greens tossed with a sweet vinaigrette made with Campbell's® Culinary Reserve Harvest Butternut Soup.
| Ingredient | Weight | Measure |
|---|---|---|
| Campbell's® Culinary Reserve Harvest Butternut Soup , 4 lb pouch | 1 ea. | |
| maple-flavored syrup | 0.5 cup | |
| Dijon-style mustard | 1.5 tbsp. | |
| apple cider vinegar | 0.25 cup | |
| kosher salt | 2 tsp. | |
| black pepper | 0.5 tsp. | |
| extra virgin olive oil | 1 cup | |
| butternut squash , cooked, cubed | 58.0 oz. | 14.5 cup |
| dried cherries | 14.5 oz. | 2.5 cup |
| candied walnuts | 17.0 oz. | 4.75 cup |
| mixed salad greens | 78.0 oz. | 78 cup |
| pomegranate seeds | 10.0 oz. | 2.5 cup |
| kosher salt | 0 as needed | |
| black pepper , ground | 0 as needed | |
| goat cheese , semisoft, crumbled | 19.0 oz. | 4.75 cup |
Prepare Butternut Squash Vinaigrette:
1. Combine all ingredients except for oil in a blender, blend until smooth.
2. With blender running on low speed, slowly add in oil. Reserve and chill.
CCP: Hold for cold service at 41°F until needed.
Assemble Salad:
1. Using a large mixing bowl combine butternut squash, dried cherries, candied walnuts and mix lightly.
2. Add dressing mix lightly.
3. Add salad greens and toss lightly. Season with salt and pepper, as needed.
CCP: Hold for cold service at 41°F until needed.
4. To serve, portion 4 oz. of prepared salad on a plate or bowl. Garnish with about 1-1/2 Tbsp pomegranate seeds & 2-1/2 Tbsp. goat cheese crumbles. Serve immediately.
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