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Seven-Grain Autumn Salad

My H-E-B Texas Life Magazine, January 2014


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

15 - 20 minutes


1  butternut squash

2  Tbsp.  olive oil

1  tsp.  black pepper

1  pkg. (8.8 oz.)  Central Market Quick Cook Grains, prepared according to package directions

1  bunch  scallions, chopped on the bias

1  bunch  flat leaf parsley, chopped

1  c.  dried apricots, sliced

1/2  c.  Parmesan cheese

1/2  c.  Central Market Meyer Lemon Vinaigrette


Preheat oven to 400°F. Peel and seed the squash and cut into one-inch cubes. Toss with olive oil, salt, and pepper.

Place on a foil-lined baking sheet and roast for 15 to 20 minutes or until fork-tender. Remove from oven and place in a large bowl.

Add remaining ingredients and mix well. Allow salad to sit for 10 minutes before serving.

Serve chilled or at room temperature.
Nutritional Information
No Nutritional Information Available
My H-E-B Texas Life Magazine, January 2014

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