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Harvest Greens: Sunflower Sprouts, Butternut Squash, Pickled Purple Onions, and Gorgonzola
YIELD Serves 2
For a salad to be of restaurant quality, each ingredient needs to have a personality, more specifically, a local personality. What does that mean? A good salad isn't just a mesh of veggies thrown into a bowl and topped with dressing. Each ingredient has its own stake in the final product.
This harvest salad of sorts is made with sunflower sprouts, the latest trend to come out of Columbia's farmers' market. You can also try snow pea sprouts, arugula sprouts, mustard sprouts, and radish sprouts. Sprouts have smaller leaves, and in my opinion, more potent flavor. Arugula sprouts and mustard sprouts are so concentrated in fact, that they normally need to be mixed with another sprout variety.
I pickled the onions as well to remove some of the heat and add an acid element. Mixed with the sweet butternut squash, it was the ideal combination.
INGREDIENTS
| 1 ½ cup | sunflower sprouts, washed and dried |
| ½ cup | butternut squash chopped into 1-inch pieces |
| 2 tbsp | olive oil, separated |
| ¼ cup | thinly sliced purple onions |
| ½ cup | and 1 tsp rice vinegar |
| 1 tbsp | chopped smoked almonds |
| ¼ cup | gorgonzola, crumbled |
| 1 tsp | honey |
| Sea salt and freshly cracked pepper to taste | |
PREPARATION:
Method
- Add sunflower sprouts to a large bowl and set aside.
- Add butternut squash to a large skillet over medium heat. Sauté with 1 tbsp olive oil. Season with salt and pepper. Cook for about 10 minutes or until cooked through and caramelized. Let cool completely.
- At the same time, add onions to a small bowl with ½ cup rice vinegar. Let set for 15 minutes.
- Add squash, onions, almonds, gorgonzola, 1 tbsp olive oil, 1 tsp rice vinegar, honey, salt, and pepper to sprouts. Combine with your hands and serve immediately.
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