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AUTUMN HARVEST SALAD

Made With:

Product

Campbell’s® Signature Frozen Ready to Eat Soup Harvest Butternut Squash Soup

Campbell's® Culinary Reserve Harvest Butternut Soup

Rich butternut squash simmered with cream and a blend of warm spices including ginger, cinnamon and nutmeg.

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Nutrition Facts
Serving Size
SERVING (4 OZ. SALAD + TOPPINGS)
Amount Per Serving
Calories 381
% Daily Value
Total Fat 21g
32%
Saturated Fat 6.7g
34%
Cholesterol 21mg
7%
Sodium 473mg
20%
Total Carbohydrate 43.9g
15%
Dietary Fiber 5.2g
21%
Protein 8.1g
16%
Vitamin A 83%
Vitamin C 41%
Calcium 11%
Iron 11%
Total Time

10 min.

Serving & Size

SERVING (4 OZ. SALAD + TOPPINGS)

Yields

This autumn harvest salad features butternut squash, dried cherries, candied walnuts, goat cheese, pomegranate seeds and salad greens tossed with a sweet vinaigrette made with Campbell's® Culinary Reserve Harvest Butternut Soup.
 

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (4 OZ. SALAD + TOPPINGS)
Amount Per Serving
Calories 381
% Daily Value
Total Fat 21g
32%
Saturated Fat 6.7g
34%
Cholesterol 21mg
7%
Sodium 473mg
20%
Total Carbohydrate 43.9g
15%
Dietary Fiber 5.2g
21%
Protein 8.1g
16%
Vitamin A 83%
Vitamin C 41%
Calcium 11%
Iron 11%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

Campbell’s® Signature Frozen Ready to Eat Soup Harvest Butternut Squash Soup

Campbell's® Culinary Reserve Harvest Butternut Soup

View Product
Weight Measure
Campbell's® Culinary Reserve Harvest Butternut Soup, 4 lb pouch 1  ea.
maple-flavored syrup 1/2  cups
Dijon-style mustard 1 1/2  tbsp.
apple cider vinegar 1/4  cups
kosher salt 2  tsp.
black pepper 1/2  tsp.
extra virgin olive oil 1  cups

Prepare Butternut Squash Vinaigrette:

1. Combine all ingredients except for oil in a blender, blend until smooth.

2. With blender running on low speed, slowly add in oil. Reserve and chill.

CCP: Hold for cold service at 41°F until needed.
Weight Measure
butternut squash, cooked, cubed 58 oz. 14 1/2  cups
dried cherries 15 oz. 2 1/2  cups
candied walnuts 17 oz. 4 3/4  cups
mixed salad greens 78 oz. 78  cups
pomegranate seeds 10 oz. 2 1/2  cups
kosher salt
black pepper, ground
goat cheese, semisoft, crumbled 19 oz. 4 3/4  cups

Assemble Salad:

1. Using a large mixing bowl combine butternut squash, dried cherries, candied walnuts and mix lightly.

2. Add dressing mix lightly.

3. Add salad greens and toss lightly. Season with salt and pepper, as needed.

CCP: Hold for cold service at 41°F until needed.

4. To serve, portion 4 oz. of prepared salad on a plate or bowl. Garnish with about 1-1/2 Tbsp pomegranate seeds & 2-1/2 Tbsp. goat cheese crumbles. Serve immediately.

 

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