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Passover Squash Salad with Pepitas and Dried Cherry Vinaigrette | Great Performances


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Passover Squash Salad with Pepitas and Dried Cherry Vinaigrette
by Plaza Executive Chef, Geoff Rudaw

©Flickr: The Commons

Salad Mix


6  oz    Spinach, baby, triple washed

6  oz    Watercress, red, washed and dried

6  oz    Arugula, baby

3  oz    Radicchio, quartered, then 1/4” cut

Roasted Butternut Squash


4   lbs     Butternut Squash, peeled, seeded, and cut into 1.25” cubes

3   Tbsp Extra Virgin Olive Oil

1   tsp     Kosher salt

1/2 tsp    Black pepper, toasted and ground


Season squash with olive oil, salt, and pepper. Spread on a sheet pan lined with parchment paper.

Roast at 385 ° F for approximately 20 minutes, until cooked but still firm. A fork should be able to slide in with very little resistance when they’re done.

Cool to room temperature before building salad.

Toasted Pepitas


1   cup   Pumpkin seeds

1   tsp    Chili powder

1   tsp    Kosher salt

1/3 tsp   Black pepper,  ground

1   tsp    Sugar

2  tsp    Fresh lime juice

1   tsp    Cumin, toasted and ground


Toss the pumpkin seeds in lime juice. Toss with the spices, and lay out on parchment paper-lined sheet pans.

Set oven to 350° F and bake for 8-10 minutes.

Dried Cherry Vinaigrette


1    cup   Extra virgin olive oil

1/2 cup   Shallots, roughly chopped

5    oz     Sherry vinegar

1/3  cup  Mint leaves, roughly chopped

2     tsp   Kosher salt 

2     tsp   Sugar

1/2  Tbsp Black peppercorns, toasted and finely ground

1      cup   Sundried cherries


Put cherries, shallots, herbs, vinegar, sat, and pepper in a blender.

Slowly drizzle in oil while blender is spinning on medium.

Adjust salt to taste.

Store in quart   container, label, and date. 

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