Squash and Fregola Salad
Similar to Israeli couscous, fregola is toasted pasta from Italy.
|18-oz pkg butternut squash|
|2 tsp Vera Jane's Extra-Virgin Olive Oil|
|2 cups DLM Apple Juice|
|2 cups water|
|250g (½ pkg) La Casa del Grano Sa Fregula Sarda|
|1/2 tsp sea salt|
|½ cup fresh parsley, chopped|
|1/3 cup dried cranberries, chopped|
|1/3 cup fennel bulb, chopped|
|¼ cup red onion, minced|
|2 Tbsp Vera Jane's Extra-Virgin Olive Oil|
|2 Tbsp Aunt Vera's Italian Red Wine Vinegar|
|Freshly ground black pepper|
Preheat oven to 400°F. Cut squash into uniform pieces. Toss with 2 teaspoons olive oil and place on a baking sheet. Roast in oven for 15 minutes, turning once.
Meanwhile, in a large saucepan combine apple juice and water and bring to a boil. Add fregola, reduce heat and cover. Simmer fregola 15 to 20 minutes until tender. Drain excess liquid but do not rinse. Place cooked fregola in a large bowl, sprinkle with salt, and cool slightly. Add squash, parsley, cranberries, fennel, and onion and gently toss. Stir in oil and vinegar. Season with pepper. Taste and add additional salt if desired. Serve at room temperature.
Makes 6 — 8 servings
Per serving: 260 calories; 6g total fat; 1g saturated fat; 0mg cholesterol; 177mg sodium; 49g total carbohydrates; 5g protein;