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Abe van Beek
Principal and Head Cook
826 Complete Culinary

Vegan Autumn Salad with Boursin® Pistou

Recipe courtesy of Abe van Beek
Sponsor: Bel Brands USA

Servings: 1


Arugula Pistou (makes 16 portions):

  • 6 Tbsp extra-virgin olive oil
  • 2 oz arugula, cleaned
  • 2 oz pepita seeds, roasted and salted
  • 1 oz roasted poblano pepper, ½-in dice
  • ½ oz roasted onion, half-moon slices
  • ¼ oz cilantro, cleaned
  • ½ Tbsp kosher salt
  • 1 tsp chopped garlic
  • 1 tsp dried oregano
  • 1 tsp black pepper
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander

Creamy Boursin® Pistou (per serving):

  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp Arugula Pistou
  • 1 Tbsp Boursin® Dairy-Free Cheese Spread Alternative, Garlic & Herbs

Vegan Autumn Salad (per serving):

  • 1 ½ oz white quinoa, cooked
  • 1 oz butternut squash, roasted
  • ¾ oz baby kale, cleaned
  • ¾ oz baby arugula, cleaned
  • 2 oz Creamy Boursin® Pistou
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • ¼ oz pepita seeds, roasted
  • ¼ oz Boursin® Dairy-Free Cheese Spread Alternative, Garlic & Herbs


For the Arugula Pistou:

  1. Combine all ingredients in a blender and purée until smooth.
  2. Transfer to a suitable container.
  3. Label, date and refrigerate.

For the Creamy Boursin Pistou:

  1. Combine the oil, Arugula Pistou and Boursin® in a small mixing bowl and stir until all ingredients are well blended.
  2. Transfer to a suitable container. Cover tightly to prevent oxidation.
  3. Label, date and refrigerate.

For the Autumn Salad:

  1. Combine the quinoa, butternut squash, baby kale and baby arugula in a mixing bowl.
  2. Add half of the Boursin Pistou, reserving 2 Tbsp for garnish.
  3. Add salt and pepper.
  4. Gently blend until pistou has coated all ingredients.
  5. Transfer mix to plate, leaving room for pistou smear.
  6. Apply reserved pistou to one edge of the plate and smear to the opposite side.

Chef Notes

Garnish salad and plate with pepitas and Boursin® Dairy-Free cheese.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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