BUTTERNUT FARRO SALAD WITH BLOOD ORANGE VINAIGRETTE
This nutty farro salad is loaded with roasted butternut squash, cranberries, and toasted pecans, all topped with a tangy blood orange vinaigrette. It pairs perfectly with roasted chicken or pork, yet it's hearty enough to eat on its own for lunch.
Provided by France C
Time 1h15m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Whisk blood orange juice, vinegar, mustard, maple syrup, salt, and black pepper together in a bowl. Slowly drizzle in olive oil while constantly whisking. Set vinaigrette aside.
- Combine water, farro, and salt in a small saucepan and bring to a boil. Cover and simmer over low heat until water is absorbed, about 20 minutes.
- Meanwhile, combine butternut squash, onion, garlic, olive oil, and salt on the prepared baking sheet and toss to coat evenly.
- Roast in the preheated oven for 20 minutes, stirring halfway through. Remove from the oven and set aside to cool. Transfer farro to a medium-sized bowl to cool.
- Combine cooled farro, butternut squash, pecans, cranberries, and parsley in a large bowl. Drizzle with vinaigrette and toss to combine. Refrigerate salad for 20 minutes before serving.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 35.4 g, Fat 14.9 g, Fiber 3 g, Protein 4.3 g, SaturatedFat 1.8 g, Sodium 330.3 mg, Sugar 7.2 g
BRAISED WHITE ASPARAGUS WITH BLOOD-ORANGE SAUCE
Provided by Geoffrey Zakarian
Categories weekday, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Snap off ends of asparagus. Trim triangular leaves from sides, and peel spears. Place in single layer in heavy saucepan. Add enough stock to come about halfway up sides of spears. Add 2 tablespoons butter, place bay leaf on top, cover and cook over medium-high heat about 8 minutes, until spears are very tender.
- Meanwhile juice 3 blood oranges. Place all but 1 tablespoon juice in another saucepan, and simmer until reduced to 3 tablespoons. Whisk in remaining butter, and season lightly with salt and pepper. Set aside. Peel remaining orange, removing all pith. Divide into segments, removing all membrane.
- Drain asparagus well, and place side by side on each of two large plates. Spoon blood orange sauce onto plates around spears. Drizzle asparagus with oil, allowing some droplets to fall into sauce. Dust lightly with salt and pepper. Top with cluster of blood-orange segments, and serve.
Nutrition Facts : @context http, Calories 404, UnsaturatedFat 11 grams, Carbohydrate 45 grams, Fat 23 grams, Fiber 12 grams, Protein 11 grams, SaturatedFat 11 grams, Sodium 1478 milligrams, Sugar 31 grams, TransFat 1 gram
GRILLED ASPARAGUS WITH BLOOD ORANGE VINAIGRETTE
Make and share this Grilled Asparagus with Blood Orange Vinaigrette recipe from Food.com.
Provided by Daphne2002
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and chop the shallot fine and macerate for 30 minutes in the juice of 1/2 of one orange and the balsamic and red wine vinegars.
- Whisk in the olive oil to taste to make a vinaigrette, and season with salt and pepper.
- Peel just the zest from one orange, chop very fine, and add to the vinaigrette.
- Cut away the rind and pith from all oranges and slice them into thin rounds.
- Parboil and grill the asparagus until tender.
- Arrange asparagus on a platter with orange slices on top.
- Drizzle with vinaigrette.
Nutrition Facts : Calories 89.1, Fat 0.5, SaturatedFat 0.1, Sodium 24.9, Carbohydrate 19.7, Fiber 5.8, Sugar 11.7, Protein 5.1
ROASTED ASPARAGUS WITH LEMON VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
- Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
- Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.
GRILLED ASPARAGUS WITH GREEN PEPPERCORN VINAIGRETTE
Steps:
- Whisk together the vinegar, mustard, salt and pepper in a small bowl until combined. Slowly whisk in the olive oil until emulsified and stir in the peppercorns. Let the vinaigrette sit at room temperature for 15 minutes before serving. Vinaigrette can be made up to 8 hours in advance and refrigerated.
- Heat the grill to high.
- Toss asparagus with the canola oil and season with salt and pepper. Grill until tender, about 5 to 7 minutes.
- Place grilled asparagus on a platter and drizzle the vinaigrette over the top.
ASPARAGUS WITH ORANGE VINAIGRETTE
This is a lovely, light side dish I got many years ago from an article in the New York Times Food Section.
Provided by Charmed
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash the asparagus and trim them by breaking theim at the point where the tough woody part of the stem meets the tender part.
- Steam the spears over hot water for about 7 minutes, depending on thickness of spears and drain.
- Whisk the orange rind with the oil, mustard& orange juice.
- Spoon over asparagus and turn them to coat.
ASPARAGUS WITH ORANGE VINAIGRETTE
Provided by Marian Burros
Categories easy, quick, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Wash asparagus, then trim by breaking at the point where the tough woody part of the stem meets the tender part. Steam over hot water for about 7 minutes, depending on thickness of spears; then, drain.
- Whisk the orange rind with oil, mustard and orange juice, and spoon over the asparagus, turning them to coat.
Nutrition Facts : @context http, Calories 71, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 32 milligrams, Sugar 5 grams, TransFat 0 grams
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- Preheat the grill to medium. In a small bowl, combine 2 tablespoons of the oil, vinegar, honey, mustard, red pepper flakes, and salt and pepper.
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