ROASTED SQUASH, APPLE, AND CIPOLLINI ONION SALAD
This colorful salad is a cinch to make -- the oven does most of the work -- and is loaded with nutritious vegetables and fruit.
Provided by Martha Stewart
Categories Salad Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Toss apples with onions, 3/4 teaspoon oil, and 1/4 teaspoon salt; spread onto a rimmed baking sheet. Toss squash with 3/4 teaspoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; spread onto a separate rimmed baking sheet. Roast apple-onion mixture, tossing halfway through, until apples are tender and lightly browned and onions are just starting to crisp, 25 to 30 minutes. Meanwhile, roast squash, tossing halfway through, until tender and browned, 40 to 45 minutes.
- Toss watercress with remaining 1 1/2 teaspoons oil and the vinegar; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Transfer salad to a serving platter, and top with apple-onion mixture, squash, and walnuts.
Nutrition Facts : Calories 222 g, Fiber 7 g, Protein 5 g, SaturatedFat 1 g, Sodium 302 g
SQUASH AND APPLE SALAD WITH MUSTARDY DRESSING
Steps:
- For the mustardy dressing: Combine the mustard and vinegar in a small bowl, then whisk in the oil until emulsified. Season to taste.
- For the salad: Preheat the oven to 425 degrees F.
- Toss the squash in the olive oil and spread out on a rimmed baking sheet. Sprinkle with a few pinches of salt, a few turns of pepper and the cayenne. Roast until browned, tossing halfway through, 18 to 20 minutes. Allow to cool.
- In a small bowl, toss the apple with the lemon juice.
- Place the spinach in a large serving bowl, then add the toppings beautifully in rows: the squash, onion, corn, Cheddar, sunflower seeds and the apple. Dress as desired.
ROASTED SQUASH MEDLEY
I concocted this recipe as a way to use up some vegetables before they went bad. Everyone loved this lively blend of roasted veggies, especially the acorn and butternut squash. It goes particularly well with pork roast, porn loin or pork chops. -Elaine Wier Guilford, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss all ingredients until well coated. Arrange mixture in a single layer in two greased 15x10x1-in. baking pans. , Bake, uncovered, at 425° for 20-30 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 260 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 6g fiber), Protein 5g protein.
ROASTED SQUASH, APPLE, AND CIPOLLINI ONION SALAD
Steps:
- 1. Preheat oven to 400 degrees. Toss apples with onions, 3/4 teaspoon oil, and 1/4 teaspoon salt; spread onto a rimmed baking sheet. Toss squash with 3/4 teaspoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; spread onto a separate rimmed baking sheet. Roast apple-onion mixture, tossing halfway through, until apples are tender and lightly browned and onions are just starting to crisp, 25 to 30 minutes. Meanwhile, roast squash, tossing halfway through, until tender and browned, 40 to 45 minutes. 2. Toss watercress with remaining 1 1/2 teaspoons oil and the vinegar; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Transfer salad to a serving platter, and top with apple-onion mixture, squash, and walnuts.
OVEN-ROASTED SQUASH, APPLES & ONIONS
Apples and onions and roasted squash, oh my! This Healthy Living recipe is proof that a dish that's better for you and delicious can be one and the same.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Pierce squash with sharp knife; place on microwaveable plate. Microwave on HIGH 2 min.; cool 2 min. Meanwhile, mix dressing, sugar and rosemary until blended.
- Cut squash lengthwise in half; remove and discard seeds. Cut each half into 4 wedges; place in large bowl. Add apples and onions; mix lightly. Add dressing mixture; toss to evenly coat. Spread onto foil-covered rimmed baking sheet.
- Bake 30 min. or until squash is tender, turning after 15 min.
Nutrition Facts : Calories 150, Fat 4 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 1 g
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