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Pear and Squash Salad with Lemon-Cumin Vinaigrette
Food Management Staff
January 1, 2007
1 Min Read
FM Staff
Yield: 24 one cup servings
11/2 cups fresh lemon juice
2 Tbsps. ground cumin
1 Tbsp. salt
3/4 tsp. cayenne pepper, or to taste (optional)
11/2 cups canola oil
6 lbs. cooked, diced butternut squash or other hard winter squash (41/3 qts.)
1 #10 can Pacific Northwest canned pears, well-drained (3 qts.)
12 oz. red onion, chopped (3 cups)
3/4 cup mint, shredded
1/2 cup chives, thinly sliced
Radicchio or other lettuce leaves, as needed Mint sprigs, as need for garnish
To make vinaigrette, stir together lemon juice, cumin, salt, and cayenne; whisk in oil.
Mix squash, pear, and onion; Fold vinaigrette into mixture.
Per order: Fold 1/2 Tbsp. mint and 1 tsp. chive into 1 cup salad. Mound salad on a radicchioline serving plate or in bowl. Garnish with mint sprigs.
Recipe from Pacific Northwest Canned Pears
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