Ingredients
3 cups chopped peeled butternut squash (½-inch pieces)
4 cups quartered white button mushrooms
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
2 teaspoons paprika
2 teaspoons packed light brown sugar
½ teaspoon onion powder
1 clove garlic, minced
¼ cup red wine vinegar
½ cup sliced celery (½-inch slices)
4 red radishes, thinly sliced
¼ lb baby kale
2 tablespoons roasted sunflower seeds
2 tablespoons sesame seeds
½ cup crumbled feta cheese
From Your Pantry
cooking oil
extra-virgin olive oil
kosher salt and black pepper
Equipment
mixing bowls
Brava metal tray
Brava glass tray
Tags
Lunch
Dinner
Vegetarian
Dairy Free
Entree
Fall
Glass Tray
Metal Tray
Salad
Serves 4
Two Trays
Weekday
Weeknight
Nutrition Information
Allergens: Milk
Keywords
Lunch
Dinner
Vegetarian
Dairy Free
Entree
Fall
Glass Tray
Metal Tray
Salad
Serves 4
Two Trays
Weekday
Weeknight
1
Prep vegetables
- In medium bowl, toss together butternut squash, 1 tablespoon cooking oil and a pinch of salt.
- Evenly spread squash in Zones 1, 2 and 3 of Brava metal tray.
- In same bowl, toss together mushrooms, 1 tablespoon cooking oil and a pinch of salt.
- Evenly spread mushrooms in Zones 1, 2 and 3 of Brava glass tray.
2
Roast vegetables
- Slide metal tray into top oven shelf and glass tray into bottom shelf.
- Select “Brava Chopped Salad” on your oven touchscreen and follow instructions.
- While food cooks, prepare vinaigrette.
3
Make vinaigrette
- In medium bowl, combine parsley, thyme, paprika, brown sugar, onion powder, garlic, red wine vinegar, ¼ cup extra-virgin olive oil and a pinch of salt; stir well.
4
Finish salad & serve
- When your food is done, transfer mushrooms to bowl with vinaigrette.
- Arrange squash on one side of individual plates.
- In large bowl, toss together celery, radishes, kale, sunflower seeds and sesame seeds.
- Add mushrooms, vinaigrette and a pinch of salt and pepper to salad and toss.
- Arrange salad next to squash and top both with feta.