Mann’s Butternut Squash & BROCCOLINI® baby broccoli Salad with Dijon Vinaigrette

Blanch BROCCOLINI® baby broccoli in large saucepan of boiling salted water until crisp-tender, 2 minutes and drain. Transfer to bowl of ice water to cool. Drain, pat dry with paper towels.

Cook Butternut Squash in large pot of boiling water until just tender, about 6 minutes. Drain; Rinse with cold water and transfer to large bowl. Sprinkle vermouth over warm butternut squash; toss gently and let stand 5 minutes. Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over butternut squash and toss to coat. Cool completely. Mix in BROCCOLINI® baby broccoli and parsley. Season to taste with salt and pepper. Cover and refrigerate. Serve cold or at room temperature.

Nutrition Facts
Serving Size: 156g l Servings: 6
Amount Per Serving
Calories 230 l Calories from Fat 170 | Total Fat 19g (sat fat 2.5g trans 0g) l Cholesterol 0mg l Sodium 55mg l Total Carbohydrate 14g l Dietary Fiber 2g l Sugars 3g l Protein 2g l Vitamin A 210% l Vitamin C 80% | Calcium 6% l Iron 6%