ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE
Steps:
- Preheat the oven to 400 degrees F.
- Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
- While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
- Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
ROASTED BUTTERNUT SQUASH, MARCONA ALMOND & POMEGRANATE SALAD
I based this wonderful fall salad around three things I had on hand: Roasted butternut squash, a ripe pomegranate, and Marcona almonds-- the sweet, heart-shaped Spanish variety of almond that is blanched and then fried lightly in olive oil and sea salt (you can purchase them at Costco or gourmet shops). This is one of my favorite salads, with perfectly complementary textures and flavors along with vivid fall colors.
Provided by Whats Cooking
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- PREPARING THE SQUASH:
- Preheat oven to 375.
- Cut ends off butternut squash, peel, and slice lengthwise.
- Remove seeds and chop into 1 inch cubes.
- In a medium bowl, combine spices, oil and vinegar into a paste.
- Add squash and toss until coated.
- Arrange the squash cubes in one layer in a roasting pan.
- Roast for 20 minutes, toss once, and cook for an additional 25 minutes or until the squash is browned and is tender throughout.
- Cool to room temperature.
- PREPARING THE DRESSING:
- Combine vinegar, olive oil, honey, mustard and black pepper in a jar; shake thoroughly to combine.
- ASSEMBLING THE SALAD:
- Add just enough dressing to the salad greens to coat the leaves very lightly.
- Add squash and pomegranate seeds; toss gently.
- Sprinkle marcona almonds and goat cheese (optional) on salad just before serving.
Nutrition Facts : Calories 480.3, Fat 40.1, SaturatedFat 5.2, Sodium 61.4, Carbohydrate 31.8, Fiber 5.2, Sugar 13.1, Protein 4.5
ROASTED BUTTERNUT TOSSED SALAD
This salad makes an easy and special side dish for Thanksgiving dinner, and it's packed with nutritious veggies, almonds, berries and squash. -Katie Wollgast, Florissant, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. In a large bowl, toss the squash and onion with honey, salt, garlic powder and pepper. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 20-25 minutes or until vegetables are tender, stirring once. Cool slightly., In another bowl, combine the spinach, iceberg lettuce, cheese and squash mixture. Just before serving, drizzle with 4 Tbsp. dressing and toss to coat. Divide salad among 8 plates; top with stuffing cubes, dried cranberries, slivered almonds and bacon. Drizzle with remaining dressing.
Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 453mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
AUTUMN SALAD WITH BUTTERNUT SQUASH
I made this fall salad for a Thanksgiving potluck, wanting to use mostly seasonal ingredients. Any squash would work, but I am partial to the sweetness and color of butternut. I like salads to have a combination of cooked and raw, sweet and salty, soft and crunchy. Judging by the demands for the recipe, I think it was a winner!
Provided by bgalca
Categories Salad Vegetable Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Toss butternut squash with olive oil, salt, and pepper. Spread out on the prepared baking sheet.
- Roast in the preheated oven until browned on the edges, stirring halfway through, 20 to 30 minutes. Let cool to room temperature.
- Meanwhile, prepare pumpkin seeds. Heat oil in a small frying pan over medium heat. Add pumpkin seeds, salt, paprika, and cumin. Cook, stirring often, until fragrant, 2 to 3 minutes. Add maple syrup, stir to coat, and remove from heat.
- Combine balsamic vinegar, olive oil, maple syrup, brown sugar, garlic, salt, and pepper in a glass jar with a screw-top lid. Tighten lid and shake vigorously to emulsify dressing.
- Layer mixed greens, persimmons, cooled butternut squash, feta, pomegranate seeds, and pumpkin seeds on a large platter. Drizzle 1 to 2 tablespoons of vinaigrette over salad and serve remainder alongside.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 26.6 g, Cholesterol 12.6 mg, Fat 15.1 g, Fiber 2.4 g, Protein 4.2 g, SaturatedFat 3.8 g, Sodium 445.6 mg, Sugar 14.2 g
More about "roasted butternut squash marcona almond pomegranate salad recipes"
FALL HARVEST ROASTED BUTTERNUT SQUASH AND POMEGRANATE SALAD.
From halfbakedharvest.com
4.2/5 (272)Published Sep 25, 2019Total Time 45 minsCalories 672 per serving
ROASTED BUTTERNUT SQUASH SALAD - TASTES BETTER FROM …
From tastesbetterfromscratch.com
4.9/5 (14)Calories 498 per servingCategory Appetizer, Salad, Side Dish
- Spread butternut squash pieces into a single layer on the baking sheet. Drizzle with olive oil and season with salt and pepper.
- Toss gently to coat and then roast for 20-25 minutes, tossing once during cooking, until squash is tender.
ROASTED SQUASH, PECAN, & POMEGRANATE SALAD
From minimalistbaker.com
5/5 (12)Total Time 45 minsCategory Side DishCalories 274 per serving
- Preheat oven to 375 degrees F (190 C). If using both sweet potato and butternut squash, spread on different bare baking sheets (as they require different baking times // use more baking sheets, as needed, if increasing batch size).
- To the squash and sweet potato add the coconut oil, sugar, cayenne, salt, cinnamon, and maple syrup and toss to combine.
- Bake the squash for 15-20 minutes, and the sweet potato for 25-30 minutes or until both are fork tender, sweet, and golden brown. Toss occasionally to ensure even baking.
- Add the pecans to a separate baking sheet and bake on a separate rack in the oven for 8 minutes. Then remove and add coconut oil, maple syrup, coconut sugar, cayenne, salt, and cinnamon. Use a spoon to carefully toss until well coated. Then return to the oven and bake for 5 minutes more, or until golden brown and fragrant. Set aside.
BUTTERNUT SQUASH SALAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (39)Category SaladCuisine AmericanTotal Time 50 mins
- Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the butternut squash cubes on the sheet and drizzle with olive oil and pinches of sea salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 30 to 35 minutes, or until tender and browned around the edges.
- Make the Cider Date Dressing: In a blender, combine the olive oil, vinegar, lemon juice, date, garlic, cumin, salt, pepper, and 3 tablespoons of water. Add 1 to 2 more tablespoons of water as needed to blend.
- Remove the butternut squash from the oven, let cool slightly, and, while warm, toss with the spice mixture.
MEDITERRANEAN ROASTED BUTTERNUT SQUASH SALAD - HUNGRY HEALTHY …
From hungryhealthyhappy.com
ROASTED BUTTERNUT SQUASH SALAD RECIPE - TASTING TABLE
From tastingtable.com
ROASTED BUTTERNUT SQUASH SALAD RECIPE | GOOD LIFE EATS
From goodlifeeats.com
ROASTED BUTTERNUT SQUASH SALAD - EATINGWELL
From eatingwell.com
ROASTED SQUASH SALAD WITH POMEGRANATE DRESSING …
From realfood.tesco.com
BUTTERNUT SQUASH SALAD WITH POMEGRANATE - BUTTER & BAGGAGE
From butterandbaggage.com
ROASTED BUTTERNUT SQUASH WITH POMEGRANATE - THE ART …
From theartoffoodandwine.com
BUTTERNUT SQUASH WITH MARCONA ALMONDS - TASTING TABLE
From tastingtable.com
BUTTERNUT SQUASH, POMEGRANATE, PINE NUT, FETA AND …
From thehappyfoodie.co.uk
ROASTED BUTTERNUT SQUASH SALAD - CARLSBAD CRAVINGS
From carlsbadcravings.com
ROASTED BUTTERNUT SQUASH AND POMEGRANATE SALAD
From oprah.com
ROASTED BUTTERNUT SQUASH SALAD (HEARTY + VEGAN)
From gatheringdreams.com
ROASTED BUTTERNUT SQUASH AND POMEGRANATE SALAD …
From eatsmarter.com
BAREFOOT CONTESSA | WARM BROWN RICE & BUTTERNUT SQUASH
From barefootcontessa.com
ROASTED BUTTERNUT SQUASH SALAD - SLENDER KITCHEN
From slenderkitchen.com
You'll also love