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Chef Aarón Sánchez talks elevating the Green Goddess Dressing with Herdez Avocado Hot Sauce and more – Interview
When it comes to Chef Aarón Sánchez, there are a lot of things that come to mind. From his cooking to his work on TV, it is all about his passion for food.
And when we learned that the chef was working with HERDEZ to take the Green Goddess Dressing and Salad to a whole new level, we needed to know more. Luckily for us, we not only got a chance to check out Sanchez’s recipe, we also got an opportunity to speak to him about his work, his passion for food, social media trends, and even his guilty eat.
But of course, as much as Aarón Sánchez is a cooking star on our screens, it is definitely his take on the Tik Tok viral Green Goddess Salad that is the star of the show. So how did he elevate the Green Goddess Salad?
Aarón Sánchez takes the Green Goddess Salad to the next level with the help of HERDEZ Avocado Hot Sauce
In the press email we received featuring the recipe itself, we learned that Aarón Sánchez’s creation will feed four to six people (which is amazing for a small gathering) and will take up to 10 minutes of prep time. Once it is prepped, it will take between 25 to 35 minutes of cooking time.
What you need:
- 12-oz bag trimmed brussels sprouts, halved (3 cups
- 1 delicata squash trimmed, halved, and both the seeds and pulp removed
- 2 tablespoons of olive oil
- 1 ½ teaspoons of kosher salt
- 3 cups arugula
- ¼ cup pumpkin seeds, toasted and chopped
- ¼ cup pomegranate seeds
- ¼ cup cotija cheese
- Black pepper for seasoning as needed (or wanted)
What you need for the actual dressing:
- 1 cup of loosely packed cilantro
- ½ cup of oil
- ¼ cup of the Herdez Avocado Hot Sauce
- ¼ cup pumpkin seeds that have been toasted
- 1 teaspoon of kosher salt
- 2 scallions that have been sliced
- 1 clove smashed up garlic
- ½ of a lime, juiced
- Extra cilantro for garnish
What to do:
Start by preheating your oven to 425 degrees.
Cut the squash into ½-inch slices and add it to a rimmed baking sheet with the halved Brussels sprouts. Toss to coat with 2 Tbsp olive oil, salt, and pepper and roast for 25 to 35 minutes , flipping halfway, until the sprouts are tender and deeply browned.
Meanwhile, make the dressing: Use a blender or food processor to purée all the ingredients until smooth.
To serve, toss the arugula with about ½ cup dressing and add to a plate. Scatter the roasted vegetables, pepitas, and pomegranate seeds all over. Garnish with cotija and cilantro.
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