Roasted Squash Apple And Cipollini Onion Salad Recipes

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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



Roasted Squash, Apple, and Cipollini Onion Salad image

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

2 Golden Delicious apples, peeled and cut into 1/2-inch-thick wedges
8 cipollini onions, peeled, trimmed, and sliced crosswise into 1/4-inch-thick rings
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 medium butternut squash or sugar pumpkin, peeled, seeded, and cut into 1/2-inch pieces (3 cups)
4 cups watercress
1 1/2 teaspoons sherry vinegar
1/4 cup chopped toasted walnuts

SQUASH AND APPLE SALAD WITH MUSTARDY DRESSING

Provided by Molly Yeh

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 15



Squash and Apple Salad with Mustardy Dressing image

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.

2 tablespoons grainy mustard
2 tablespoons apple cider vinegar
1/2 cup olive oil
Kosher salt and freshly ground black pepper
1 small butternut squash, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Pinch cayenne pepper
1 Honeycrisp apple, chopped
Juice of 1/2 lemon
8 ounces spinach
1/2 red onion, sliced
1/2 cup freeze-dried corn
4 ounces aged white Cheddar, crumbled
1/4 cup roasted salted sunflower seeds

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



Roasted Squash Medley image

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.

1 large acorn squash, peeled and cubed
1 small butternut squash, peeled and cubed
2 large white potatoes, cubed
2 large red potatoes, cubed
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 small onion, quartered
12 whole garlic cloves, peeled
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup olive oil

ROASTED SQUASH, APPLE, AND CIPOLLINI ONION SALAD

Categories     Salad

Yield 4 servings

Number Of Ingredients 8



ROASTED SQUASH, APPLE, AND CIPOLLINI ONION SALAD image

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.

2 Golden Delicious apples, peeled and cut into 1/2-inch-thick wedges
8 cipollini onions, peeled, trimmed, and sliced crosswise into 1/4-inch-thick rings
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 medium butternut squash or sugar pumpkin, peeled, seeded, and cut into 1/2-inch pieces (3 cups)
4 cups watercress
1 1/2 teaspoons sherry vinegar
1/4 cup chopped toasted 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



Oven-Roasted Squash, Apples & Onions image

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

1 acorn squash
1/4 cup KRAFT Balsamic Vinaigrette Dressing
2 Tbsp. brown sugar
1/2 tsp. dried rosemary leaves
2 apples, cut into 8 wedges each
1 red onion, cut into 8 wedges

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