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Honey-Roasted Butternut Squash and Blue Cheese Salad

I'll hopefully be back next week with words.  It seems that every time I go to write a post, I stare at the screen for a while, write sentences I

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Why it works: Honey and blue cheese share more aroma than cooks usually use. They rank in the top 5% of all ingredient pairs, and 49 recipes mention both. Both carry methyl 2-methylbutyrate, which smells apple, fatty. The science ↓

The recipe

3-4

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By naturallyella. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Honey + blue cheesetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together49 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  2. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Olive + garlictop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together23,449 recipes

    Shared aroma: linalool (floral, citrus).

  4. Olive + wheattop 3% of all pairs
    Aroma overlapstrong
    Mentioned together937 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Honey + wheattop 4% of all pairs
    Aroma overlapstrong
    Mentioned together346 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the lettuce

How well each one fits the dish's main ingredients (butternut squash, onion, olive, honey, wheat, bread, garlic):

  1. Tomatobetter flavor fit
  2. Potatobetter flavor fit
  3. Capsicumbetter flavor fit
  4. Lettucethe original

Fit is the average pairing score against butternut squash, onion, olive, honey, wheat, bread, garlic. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).