Adams Reserve Squash Salad

Roasted Acorn Squash, Dates & Adams Reserve Cheddar Salad

Published on May 3, 2017 | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4 to 6

Ingredients

  • For the Squash:
  • 2 ea Acorn Squash, seeded and cut into 2" wedges
  • ½ t Kosher Salt
  • 1 T Extra Virgin Olive Oil
  • For the Salad:
  • 2 C Arugula
  • 12 Medjool Dates, pitted and quartered
  • 4 Adams Reserve Cheddar Slices
  • 1 T Honey
  • 2 T Red Wine Vinegar
  • 3 T Extra Virgin Olive Oil
  • 1 t Fresh Thyme Leaves
  • ¼ t Kosher Salt
  • ¼ t Fresh Ground Black Pepper

Instructions

  1. In a mixing bowl whisk together the honey, vinegar, thyme, salt & pepper and then stream in the olive oil while whisking to emulsify. Fold in the arugula and dates and then crumble in the sliced cheddar.
  2. Transfer the roasted squash to a serving dish and spread the salad over top, serve immediately. Add a few roasted nuts for some crunch if you'd like.
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