Conchiglie salad with chicken and mushrooms
Easy
Serve cold
Conchiglie salad with butternut
Standard
Serve cold
Print recipe
Ingredients
- Conchiglie (A23) - 250 g
- Dried cranberries - 30 g
- Butternut - 100 g
- Pumpkin seeds - 20 g
- Apple - ¼ pc
- Walnut oil - 1 tbsp
- Mustard - 1 tbsp
- Feta cheese - 50 g
- Salad (a few leaves for dressing)
Preparation
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Vegetarian
Ingredients
- Conchiglie (A23) - 250 g
- Dried cranberries - 30 g
- Butternut - 100 g
- Pumpkin seeds - 20 g
- Apple - ¼ pc
- Walnut oil - 1 tbsp
- Mustard - 1 tbsp
- Feta cheese - 50 g
- Salad (a few leaves for dressing)
Conchiglie salad with butternut
Preparation
Prepare a dressing with mustard, nut oil, cider vinegar and crushed roasted apple (optional). Grill the butternut pieces in the oven. Mix the pre-thawed conchiglie (A23) in advance with the pieces of grilled butternut, the feta cheese, the pumpkin seeds, the dried cranberries and the vinaigrette (for take away it it's better to add the vinaigrette separately). Arrange the preparation on a bed of mesclun salad and garnish with some diced feta cheese, dried cranberries, pumpkin seeds and grilled butternut.