1 ½ cup sunflower sprouts, washed and dried
½ cup butternut squash chopped into 1-inch pieces
2 tbsp olive oil, separated
¼ cup thinly sliced purple onions
½ cup and 1 tsp rice vinegar
1 tbsp chopped smoked almonds
¼ cup gorgonzola, crumbled
1 tsp honey
Sea salt and freshly cracked pepper to taste
Add sunflower sprouts to a large bowl and set aside.
Add butternut squash to a large skillet over medium heat. Sauté with 1 tbsp olive oil. Season with salt and pepper. Cook for about 10 minutes or until cooked through and caramelized. Let cool completely.
At the same time, add onions to a small bowl with ½ cup rice vinegar. Let set for 15 minutes.
Add squash, onions, almonds, gorgonzola, 1 tbsp olive oil, 1 tsp rice vinegar, honey, salt, and pepper to sprouts. Combine with your hands and serve immediately.