Insalata Zucca
Yield: 12 Servings

Insalata Zucca

This salad is bursting with bright lemon poppyseed flavor, accompanied by roasted butternut squash, ovolini and crunchy sage leaves and sunflower seeds.

Print Recipe

  • 12 oz. Poppyseed Dressing
  • 2 oz. Fresh Lemon Juice
  • 12 cups Baby Lettuce Greens
  • 3 cups Roasted and Dried Grape Tomatoes
  • 6 cups Roasted Butternut Squash, 1″ diced
  • ¾ cup Sunflower Seed Meats
  • 1½ lbs. Polly-O Ovolini, diced 1″
  • ¾ cup Fresh Sage Leaves, chiffonade and fried crisp
  1. Whisk together the vinaigrette ingredients.

To Assemble Each Salad:

  1. Toss together the following ingredients in a 4-quart bowl: 1 oz. vinaigrette, 1 cup lettuce greens, ¼ cup roasted tomato, ½ cup roasted squash cubes, 1 Tbsp. sunflower seeds and 2 oz. ovolini.
  2. Plate salad into a chilled, large-rimmed salad bowl and garnish with 1 Tbsp. fried sage leaves.
Products Used In This Recipe
Ovolini/Egg (4 oz.) ⓊD, 3lb. Tub
UPC: 7104006937 Pack Size: 2/3 lb.