Boloco New England Harvest Salad

Boloco Restaurant Copycat Recipe

16 ounces peeled and cut butternut squash (1 inch cubes)
1/3 cup fresh cranberries
3 tablespoons olive oil, divided
1 clove garlic, minced
10 ounces roughly chopped kale, hard stems removed
1 small red beet
2 cups cooked quinoa
1 batch Balsamic Mushrooms
8 ounces goat cheese

Preheat oven to 400 degrees. Line a baking sheet with nonstick foil and set aside.
Toss the squash and cranberries with the 1 1/2 tablespoons of the olive oil then place on the prepared baking sheet. Season with salt and pepper. Bake for 30 minutes or until the squash is tender.

Meanwhile heat the remaining 1 1/2 tablespoons of olive oil over medium high heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the kale and half a cup water. Cook until the kale is tender and the water has evaporated. Season with salt and pepper. Peel the beet with a vegetable peeler then grate with a microplane. Set aside

To make the salad first layer the kale. Top with the quinoa, followed by the shredded beets, balsamic roasted mushrooms and the roasted squash and cranberries. Finish by sprinkling with the goat cheese. Serve warm. Makes 4 servings.

Balsamic Mushrooms
1/3 cup olive oil
3 cloves garlic, minced
1 pound fresh mushrooms, sliced
3 tablespoons balsamic vinegar
3 tablespoons white wine
salt and pepper to taste

Saute the garlic in olive oil for 1 to 2 minutes. Do not brown the garlic. Add mushrooms and cook 2 more minutes, stirring occasionally. Stir in balsamic vinegar and wine, cook another 2 minutes. Season to taste with salt and pepper.

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