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Summer Harvest Honey Bowl
Chop up some summertime favorites like carrots, apples, pecans and arugula, toss with Harvest Honey, and you’ve got yourself a crowd pleaser.
Active Time: 35 minutes
Total Time: 35 minutes
Servings: 2
Ingredients
- 2 cups arugula
- ¼ cup butternut squash
- 5–6 rainbow baby carrots
- 7–8 Brussels sprouts
- 1 red apple
- ¼ cup pecans
- 4 tablespoons Plochman’s Harvest Honey Mustard
- 1 tablespoon avocado oil
- 2 tablespoons olive oil
Directions
- Begin by cubing the butternut squash, halving the brussel sprouts, and cutting the rainbow baby carrots once lengthwise. Slice the delicata squash crosswise — making 4 or 5 slices — and remove the seeds to form rings.
- Toss the butternut squash and brussel sprouts in olive oil. Sprinkle with salt and pepper, and lay them out out on a lined baking sheet. Bake at 350ºF until tender.
- Parboil the baby carrots until tender.
- Cube the apple.
- In a large mixing bowl, combine the arugula, baked veggies, baby carrots, and pecans. Add Harvest Honey Mustard mixture (add avocado oil to mustard) (to taste), and toss.
- Add the apple cubes, and serve!
