Los Angeles Ensalada Espanola (L. A. Chopped Spanish Salad) Recipe

Name: Los Angeles Ensalada Espanola (L. A. Chopped Spanish Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 roma tomatoes, sun dried, packed in oil (1/4-inch dice); 3 tablespoons olive oil; ¼ cup butternut squash (1/4-inch dice); ¼ cup red beet, roasted (1/4-inch dice); ½ cup unsalted pistachio nuts, shelled; ½ cup fennel (1/4-inch dice); ½ cup celery (1/4-inch dice); ⅓ cup cucumber (1/4-inch dice); ½ cup currants, dried; 3 tablespoons piquillo peppers (1/4-inch dice); ¼ cup grated parmesan cheese; ¼ cup grated provolone cheese (or mozzarella); 8 cups chopped mixed greens (such as arugula, spinach, frisee and romaine); 2 tablespoons balsamic vinegar; 3 tablespoons golden raisins

Servings: persons

16 roma tomatoes, sun dried, packed in oil (1/4-inch dice)
3 tablespoons olive oil
¼ cup butternut squash (1/4-inch dice)
¼ cup red beet, roasted (1/4-inch dice)
½ cup unsalted pistachio nuts, shelled
½ cup fennel (1/4-inch dice)
½ cup celery (1/4-inch dice)
⅓ cup cucumber (1/4-inch dice)
½ cup currants, dried
3 tablespoons piquillo peppers (1/4-inch dice)
¼ cup grated parmesan cheese
¼ cup grated provolone cheese (or mozzarella)
8 cups chopped mixed greens (such as arugula, spinach, frisee and romaine)
2 tablespoons balsamic vinegar
3 tablespoons golden raisins

1
Preheat the oven to 250 F, roast the squash and beets in a small baking pan just until tender, about 12 minutes, allow to cool.
2
Increase oven temperature to 350 F and toast pistachios for 5 to 7 minutes until lightlt toasted, allow to cool.
3
in a large bowl, toss together the roasted tomatoes, butternut squash, beets, pistachios, fennel, celery, cucumber, currants, piquillo peppers, grated cheeses and mixed greens.
4
In a small bowl mix , whisk together the balsamic vinegar and olive oil, stir in raisins.
5
Drizzle dressing over the salad, sprinkle with a dash of salt and toss to combine.
6
Serve immediately.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 16 roma tomatoes, sun dried, packed in oil (1/4-inch dice), 3 tablespoons olive oil, ¼ cup butternut squash (1/4-inch dice), ¼ cup red beet, roasted (1/4-inch dice), and more.

Yes, Los Angeles Ensalada Espanola (L. A. Chopped Spanish Salad) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Los Angeles Ensalada Espanola (L. A. Chopped Spanish Salad)

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