WILD RICE AND ROASTED SQUASH SALAD WITH CIDER VINAIGRETTE
Toothsome wild rice, caramelized roasted veggies and crisp radicchio all shine in this generous salad, which can be served as a hearty side or satisfying lunch. Radicchio adds a pop of color and a punch of bitterness, but a peppery green like arugula would also make a great substitute. This salad is tossed with a generous batch of mustard-cider vinaigrette. If you decide to double the dressing or have any left over, it pairs beautifully with just about any grain or hearty green, and will keep refrigerated for up to three days.
Provided by Yossy Arefi
Categories dinner, lunch, salads and dressings, vegetables, appetizer, main course, side dish
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 400 degrees and set a rack in the center of the oven.
- Prepare the rice: Bring a medium pot of salted water to a boil. Add the wild rice to the boiling water, reduce the heat to a simmer and cook the rice until tender and most grains have split, 40 to 50 minutes. Drain the rice.
- While the rice cooks, roast the squash: On a baking sheet, toss the squash with the olive oil, paprika and a sprinkle of kosher salt and pepper. Spread the squash into an even layer, then transfer to the oven to roast, stirring a few times, until golden and tender, about 20 to 30 minutes.
- Meanwhile, make the vinaigrette: In a small saucepan, bring the apple cider to a boil over high. Boil the cider until it has reduced to about 1/4 cup, 10 to 15 minutes. Carefully transfer the cider syrup to a jar with a lid (don't put the lid on yet) and let it cool slightly. Add the olive oil, apple cider vinegar, shallot, mustard, salt and pepper. Screw the lid on tightly and shake vigorously to combine. Taste and season with salt and pepper.
- Assemble the salad: Add the cooked rice, roasted squash, radicchio, cherries and parsley to a large bowl. Shake the vinaigrette to combine, then drizzle a few tablespoons over the salad and toss gently to combine. Add more vinaigrette to taste. (You may have a bit of extra vinaigrette; refrigerate it for up to 3 days and toss with other greens or grains.)
- Top the salad with the toasted walnuts and a sprinkle of flaky salt and pepper, and serve immediately.
ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE
Salads can be a hard sell in winter. Iceburg lettuce, when there's ice on the driveway, just doesn't work. Winter salads work because they call for ingredients with assertive flavours and plenty of heft. Save the frisee and chilly cucumber slices for summer. Enjoy this salad...
Provided by Chef mariajane
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400°F.
- In a large bowl, combine squash, 2 tablespoons oil, maple syrup, 1 teaspoons salt, and 1/2 teaspoons pepper. toss well, then spread squash evenly over a baking sheet.
- Roast squash until tender, turning once, 15-20 minutes. Add cranberries to pan for the last 5 minutes.
- While squash is roasting, in a samll saucepan, combine apple cider, vinegar and shallots. Bring to a boil over medium-high heat, then cook for 6 - 8 minutes or until liquid is reduced to about 1/4 cup.
- Remove saucepan from heat and whisk in mustard, remaining 1/2 cup olive oil, and remaining 1 teaspoons salt and 1/2 teaspoons pepper.
- Place arugula in a large serving bowl. Add roasted squash mixture, walnuts and parmesan. Spoon just enough vinaigrette over salad to moisten, then toss well.
- Sprinkle with salt and pepper and serve immediately.
Nutrition Facts : Calories 525.5, Fat 42.5, SaturatedFat 8, Cholesterol 16.5, Sodium 1259.8, Carbohydrate 29.5, Fiber 5.4, Sugar 8.3, Protein 12.4
ROASTED BUTTERNUT SQUASH SALAD W WARM CIDER VINAIGRETTE
Number Of Ingredients 13
Steps:
- Directions 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.
More about "roasted butternut squash salad w warm cider vinaigrette recipes"
31 HEARTY AND DELICIOUS BUTTERNUT SQUASH RECIPES
Web Dec 2, 2022 Roasted Butternut Squash Salad with Warm Cider Vinaigrette Ina drizzles squash with maple syrup before roasting, then …
From foodnetwork.com
Author By
From foodnetwork.com
Author By
INA GARTEN’S BUTTERNUT SQUASH SALAD - FOOLPROOF LIVING
Web Nov 17, 2021 Ingredients The Ina’s warm butternut squash salad ingredients come in three parts – roasted butternut cubes, warm cider …
From foolproofliving.com
5/5 (8)Total Time 50 minsCategory Main Course, SaladsCalories 256 per serving
From foolproofliving.com
5/5 (8)Total Time 50 minsCategory Main Course, SaladsCalories 256 per serving
ROASTED BUTTERNUT SQUASH SALAD WITH CIDER VINAIGRETTE
Web Sep 16, 2022 Place the butternut squash cubes, shallot, and rosemary on a baking sheet, drizzle with olive oil, season with salt and pepper, …
From frommybowl.com
5/5 (5)Category SaladCuisine AmericanTotal Time 40 mins
From frommybowl.com
5/5 (5)Category SaladCuisine AmericanTotal Time 40 mins
BUTTERNUT SQUASH SALAD RECIPE - LOVE AND LEMONS
Web 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 …
From loveandlemons.com
From loveandlemons.com
ROASTED BUTTERNUT SQUASH SALAD (HEARTY + VEGAN)
Web May 9, 2023 Instructions. Preheat the oven to 400°F (200°C). Cut the squash, peel it and dice it into cubes. Toss the butternut squash and chickpeas with the extra-virgin olive oil, and sprinkle with sea salt and …
From gatheringdreams.com
From gatheringdreams.com
ROASTED BUTTERNUT SQUASH SALAD WITH CIDER VINAIGRETTE
Web Cook Time 20 minutes Total Time 30 minutes Ingredients Roasted Butternut Squash Salad 1 pound butternut squash, peeled and cut into about 1 inch cubes Extra virgin olive oil, salt, and pepper for roasting the …
From reciperunner.com
From reciperunner.com
BUTTERNUT SQUASH SALAD - A DELICIOUS VEGAN AUTMUM …
Web Pepitas. Use pecans, walnuts or almonds in place of the pumpkin seeds if you prefer. Shallots. Smaller than an onion, shallots have a mild onion flavor with a hint of garlic. They will be added to the dressing for a shallot …
From simple-veganista.com
From simple-veganista.com
ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER …
Web Nov 4, 2011 Roasted Butternut Squash Salad with Warm Cider Vinaigrette Yield: 4 servings (entree salad) or 6 to 8 servings (side salad) Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins A fresh and …
From browneyedbaker.com
From browneyedbaker.com
ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE
Web Nov 17, 2013 Recipes; Meet Me; Cookbooks ... Roasted Butternut Squash Salad with Warm Cider Vinaigrette. AuthorJulie. Yields1 Serving. 1 butternut squash, peeled and …
From dinnerwithjulie.com
From dinnerwithjulie.com
ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE
Web 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced; 3 tablespoons dried cranberries; 2 tablespoons minced shallots; 4 ounces baby arugula, washed and spun …
From punchfork.com
From punchfork.com
ROASTED BUTTERNUT SQUASH SALAD | A COOKIE NAMED DESIRE
Web Dec 8, 2020 Preheat the oven to 400°F. Peel, deseed, and chop the butternut squash into ½-inch cubes. Toss with the extra virgin olive oil, cumin, coriander, cinnamon, …
From cookienameddesire.com
From cookienameddesire.com
ROASTED BUTTERNUT SQUASH SALAD RECIPE - TASTING TABLE
Web Mar 30, 2022 In a small bowl, whisk together ½ tablespoon of olive oil, honey, and ¼ teaspoon of salt. Add the pumpkin seeds to the bowl and stir until well coated. Spread …
From tastingtable.com
From tastingtable.com
ROASTED BUTTERNUT SQUASH WITH CIDER VINAIGRETTE - COUNTRY LIVING
Web Sep 21, 2018 1. Preheat oven to 425°F. Toss squash and onion with 2 tablespoons oil on two rimmed baking sheets. Season with salt and pepper. Roast, rotating pans once, until …
From countryliving.com
From countryliving.com
ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE
Web Place the squash in a bowl and coat with coconut oil or grapeseed oil, 1 tsp sea salt, and 1/2 tsp pepper. Place on a sheet pan. Roast the squash for 15 minutes, turning once, at …
From keeprecipes.com
From keeprecipes.com
ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE
Web Ingredients Deselect All 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced Good olive oil 1 tablespoon pure maple syrup Kosher salt and freshly ground black …
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
ROASTED BUTTERNUT SQUASH RECIPE | MY SOUTHERN HEALTH
Web Feb 12, 2022 Instructions Preheat the oven to 400 degrees. Put the squash, 2 tablespoons of olive oil, the maple syrup and ½ teaspoon of pepper in a mixing bowl and …
From mysouthernhealth.com
From mysouthernhealth.com
ROASTED BUTTERNUT SQUASH SALAD WITH APPLE CIDER VINAIGRETTE
Web Dec 15, 2021 INGREDIENTS Butternut Squash - Sweet and slightly nutty, butternut squash is the base flavor in this fall salad. If you can't get enough butternut squash, be …
From inquiringchef.com
From inquiringchef.com
ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE
Web Oct 21, 2022 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 …
From basilandlavender.com
From basilandlavender.com
You'll also love