Sous Vide Butternut Squash Salad
Ingredients
1 medium butternut squash
3 tablespoons extra virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 cup balsamic vinegar
3 tablespoons honey
1 teaspoon Italian seasoning
1 pound fresh Brussels sprouts
1 large, fresh red pear
Preparation
1
Preheat Anova sous vide to 194°F.
2
Trim and peel the squash with a sharp knife. Remove the seeds using a spoon. Slice into even, half-moon-shaped pieces. The pieces should be about ¾-inch thick.
3
Arrange your squash pieces in an even layer in one or two sous vide bags. Sprinkle with oil, salt, and pepper. Seal the bags with a hand pump or a vacuum sealer.
4
When the water bath is ready, drop the bags into it and cook for 30 minutes.
5
In the meantime, combine vinegar, honey, and Italian seasoning in a small saucepan over medium-low heat. Simmer 5–6 minutes or until mixture reduces by two-thirds and thickens.
6
Remove tough root ends from the Brussel sprouts and thinly slice them; place in microwave-safe bowl. Cover and cook on high heat for 4 minutes. Drain well.
7
Cut pear in half and remove core, then slice.
8
To serve, divide Brussel sprouts evenly on four serving plates, add pear slices and sous vide butternut squash. Drizzle with the balsamic sauce. Add more salt and pepper if needed. Enjoy!
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About
This sous vide butternut squash salad is the perfect antidote to boring weekday lunches. The butternut squash adds a subtle sweetness, and you’ll get an extra punch of flavor from pears, Brussels sprouts, and a homemade balsamic vinegar glaze.
Yield:
4 servings
Added:
Monday, August 20, 2018 - 6:58am
