Sunflower Sprouts, Butternut Squash, Pickled Purple Onions

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


  1. Add sunflower sprouts to a large bowl and set aside.

  2. 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.

  3. At the same time, add onions to a small bowl with ½ cup rice vinegar. Let set for 15 minutes.

  4. 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.

this is a very testy salad. but without sesame, fennel and dill powder is not perfect test.

Wow, it really tastes delicious. The ingredient listed here are pretty cool and it can actually add a wondrous flavour to this yummy salad dish. More than vinegar, I prefer to add some filament or little fresh lime juice drops. That makes me wow and crazy for salad. Apart from these even if you for vege- salads or chicken salad prefer olive oil some time rather than any other kind of oil. It is beneficial to the health.