Tastealotta: Roasted Butternut Squash Salad

Tastealotta is gearing up for their next big event, their “Luck of the Irish Festival.” The event will take place on Thursday, March 17th 10am to 7pm, Friday, March 18th, 10am to 7pm & Saturday, March 19th 10AM to -7PM.

You can learn to use their product in many different ways and even enjoy some music on Friday and Saturday.

“We will be offering delicious tastings each day of using our products in ways you may not have thought of. You will be able to enter your name in a drawing for $10, $15 or $25 Gift Certificate,” tells owner Cathie Huber.

Learn more at tastealotta.com or by calling 717-731-9900.




2 cups raw, peeled butternut squash cut into 1/2″ cubes.

2 cups prepared quinoa, cooled (optional)

1/2 cup toasted pumpkin seeds

1/2 cup shaved Pecorino

6 cups washed, dried mixed greens or baby kale

pinch of sea salt



1/2 cup +2 tablespoons UP EVOO ( I used Cobrancosa) or any infused olive oil of your choice

1/3 cup + 2 tablespoons Grapefruit White Balsamic ( or any white balsamic of your choice)

2 tablespoons minced shallot

2 tablespoons grainy mustard

pinch of  Mediterranean sea salt

fresh ground pepper

Preheat the oven to 400 F.

In a large bowl whisk the 2 tablespoons of olive oil with 2 tablespoon of balsamic,  add the cubed butternut squash and toss to dress with olive oil and balsamic. Place the butternut squash in a single layer in a pan or on a baking sheet and roast for 25 minutes, or until the squash becomes golden brown.  Allow to cool.

In a blender or food processor, add all of the dressing ingredients.  Process to combine well, and adjust seasoning accordingly.

Combine 1/2 of the butternut squash, quinoa, and kale and arrange on a large platter or in a large shallow salad bowl.  Add some dressing and toss to combine.  Add the rest of the butternut squash over the top, sprinkle with the toasted pumpkin seeds, and add shaved Pecorino.


Serves 6-8



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