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Roasted Butternut Squash and Pear Salad in Phyllo Bowls

Total Time: 60 MIN Makes: 6 salads
Prep Time: 25 MIN Cook Time: 35 MIN
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Description

Cool weather favorites of roasted squash, pears and candied pecans come together in a crispy phyllo salad bowl.


Ingredients

12 sheets Athens® Phyllo Dough (9” x 14”), thawed

2/3 cup olive oil, divided

2/3 cup parmesan or other hard cheese, divided 1/3 grated and 1/3 cup shaved

1 tablespoon black pepper, divided

1 tablespoon salt

¼ cup red wine vinegar

1 ½ tablespoons honey

½ teaspoon dry mustard

½ cup extra virgin olive oil

1 – 1 ½ pounds butternut squash, peeled and cut into ¾” cubes

5 cups mixed greens and red radicchio

½ cup red onion, thinly sliced

2 red Anjou or red Bartlett pears

2/3 cups candied pecans


Directions

Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375ºF. In a small bowl, combine 1/3 cup grated parmesan with ½ tablespoon black pepper. Unroll and remove 12 sheets of phyllo placing them on a cutting board. Using a pizza cutter or sharp knife, cut the stack in half widthwise to create two rectangles 7” x 9”. Cover with plastic wrap and then a slightly damp towel to prevent drying out. Reroll unused phyllo sheets and follow storing instructions on package. Place one sheet of phyllo on work surface and lightly brush with olive oil. Sprinkle with a pinch of cheese mixture. Lay a second sheet of phyllo across the first, making a plus sign. Lightly brush with oil and sprinkle with cheese mixture. Lay a third sheet diagonally across, brush with oil and sprinkle with cheese mixture. Lay fourth sheet diagonally opposite, brush with oil and sprinkle cheese mixture. The phyllo should now resemble spokes on a wheel. Repeat process with remaining phyllo yielding 6 stacks of 4 sheets each.

Gently but firmly press phyllo stacks into the wells of a large muffin pan with excess phyllo evenly extending past wells. Bake for 5-10 minutes or until golden brown. Cool in pan, then remove.

Increase oven to 400ºF. On a baking sheet lined with parchment paper, spread squash pieces in a single layer. Drizzle with olive oil and sprinkle with salt and remaining pepper. Bake 20-25 minutes, or until squash is tender and starts to caramelize.

In a medium bowl, whisk vinegar, honey, mustard and extra virgin olive oil. Toss together greens, radicchio, squash and red onions and fill each phyllo bowl. Drizzle with dressing. Top with cheese shavings, pears and pecans.

 


Nutrition

Serving size: 1 piece (273g), Amount per serving: Calories 700, Total Fat – 57g, Saturated fat – 10g, Trans Fat – 0g, Cholesterol – 15mg, Sodium – 1470 mg, Dietary Fiber – 5g, Total Carbohydrate –39g Total Sugars – 14g, Protein –9g, Vitamin D – 0%, Calcium 20%, Iron 6%, Potassium 6%


Tips
  • Phyllo bowls can be made, cooled and stored in airtight containers at room temperature for up to one week
  • For additional squash flare, rinse squash seeds and pat dry. Toss with olive oil, salt, pepper, garlic powder and a pinch of cayenne. Toast in oven at 400ºF for 5 minutes or until crispy.