Ingredients
- 1.5 cups chopped peeled butternut squash (½-inch pieces)
- 2.0 cups quartered white button mushrooms
- 1.0 tablespoons chopped fresh flat-leaf parsley
- 1.0 teaspoons chopped fresh thyme
- 1.0 teaspoons paprika
- 1.0 teaspoons packed light brown sugar
- 0.25 teaspoons onion powder
- 1.0 cloves garlic, minced
- 3.0 tablespoons red wine vinegar
- 0.25 cups sliced celery (½-inch slices)
- 2.0 count red radishes, thinly sliced
- 2.0 ounces baby kale
- 1.0 tablespoons roasted sunflower seeds
- 1.0 tablespoons sesame seeds
- 0.25 cups crumbled feta cheese
- cooking oil
- extra-virgin olive oil
- kosher salt and black pepper
Equipment
mixing bowls
Brava metal tray
Nutrition Information
Allergens: None
Instructions
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1Prep vegetables
- In medium bowl, toss together butternut squash, 1½ teaspoons cooking oil and a pinch of salt.
- Evenly spread squash in Zone 3 of Brava metal tray.
- In same bowl, toss together mushrooms, 1½ teaspoons cooking oil and a pinch of salt.
- Evenly spread mushrooms in Zones 1 and 2 of metal tray.
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2Roast vegetables
- Slide metal tray into top shelf.
- Select “Brava Chopped Salad” on your Brava touchscreen and follow instructions.
- While food cooks, prepare vinaigrette.
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3Make vinaigrette
- In small bowl, combine parsley, thyme, paprika, brown sugar, onion powder, garlic, red wine vinegar, 3 tablespoons extra-virgin olive oil and a pinch of salt; stir well.
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4Finish 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.