San Francisco Personal Chef Garbo Presents a Festive Holiday Salad & Sparkling Mead Cocktail

Chef Garbo

By Chef Garbo

Personal Chef San Francisco - Chef Garbo -  Shaved Butternut Squash Salad

Shaved Butternut Squash Salad – Gluten Free

With Thanksgiving approaching I thought it fitting to present two simple yet elegant recipes in keeping with the spirit of the Holidays. I always love a fun cocktail to accompany my meals so I crafted a Fall inspired sipper combining apple cider and sparkling mead by Heidrun Meadery that’s paired with an autumn colored tossed green salad made from shaved butternut squash, peppery arugula & a grainy mustard vinaigrette. The light and refreshing bubbles of the sparkling mead cocktail is perfect with the salad. Enjoy!

Shaved Butternut Squash Salad with Pepitas & Dried Cranberries- Gluten Free

Shaved Butternut Squash Salad with Pepitas & Dried Cranberries- Gluten Free

Shaved Butternut Squash Salad


2 Tablespoons white balsamic vinegar

3 tablespoons extra-virgin olive oil

1 teaspoon whole-grain mustard

2 scallions minced, white portion

1 teaspoon ground pepper

1 teaspoon salt

1 cup butternut squash, peeled, then shaved with peeler.

1 cup carrots, shaved

6 cups fresh arugula, freshly packed

½ cup dried cranberries

¼ cup toasted pepitas or sunflower seeds


Combine the first six ingredients in a small jar with a lid and shake vigorously to combine. Pour into a medium bowl. Shave off butternut squash & carrot and marinate in dressing for 15 to 30 minutes. Add arugula & toss to combine. Top with dried cranberries & toasted pepitas.

San Francisco Personal Chef Garbo - Sparkling Mead Cider Cocktail

Sparkling Mead Cider Cocktail

 Sparkling Mead & Cider Cocktail

½ cup apple cider

1 shot vodka

1 Dash cinnamon

1 Dash nutmeg

1 tsp maple syrup

½ cup Heidrun CA Orange Blossom Sparkling Mead

(or Prosecco)

1 teaspoon each of coarse sugar and ground cinnamon (garnish)

Combine coarse sugar &amp; cinnamon in a shallow bowl. In another shallow bowl pour a bit of the apple cider. To rim glasses, first dip the glass rim in the apple cider then dip into the sugar cinnamon mixture. In a shaker combine the cider, vodka, cinnamon, nutmeg and maple syrup with ice. Shake well and pour into champagne or martini glass ¾ full and top with Heidrun sparkling mead or champagne. <a href=”” target=”_blank”>Click here to purchase Heidrun CA Orange Blossom Sparkling Mead.</a>

Note: If you’re really short on time and ingredients then fill each flute with a mixture of 3/4 champagne to 1/4 cider and voila!