Winter Squash And Honey Almond Cranberry Salad Recipes

Steps:

• 1) In a large bowl whisk together the vinaigrette ingredients.
• 2) Core the endive and slice lengthwise into thin strips. Add the endive, greens and apples to the bowl; toss to coat well.
• 3) Serve salad on a large platter or divide to individual plates. Top with crumbed goat cheese and Almond Accents.

Steps:

• Stir together the ricotta with a large pinch of salt and few grinds of pepper in a medium bowl. Cover and refrigerate until ready to use.
• Prepare an outdoor grill for medium-high heat. Brush the grill grates with oil. Toss together the squash and zucchini slices, 1 tablespoon of the oil, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Grill the vegetables, turning once, until nicely marked and just tender, 2 to 3 minutes per side. Remove to the large bowl and toss with the juice of one of the lemon halves.
• Brush the tops of the flatbreads with the remaining tablespoon oil and sprinkle with salt and pepper. Spread a quarter of the ricotta over each flatbread. Divide the grilled vegetables among the flatbreads. Transfer the flatbreads to the grill, cover and cook until the bottoms are slightly charred and crisp in spots and the ricotta is warm, 3 to 5 minutes.
• Remove to serving plates and top each with a drizzle of oil, a squeeze of the other lemon half, some lemon zest and a drizzle of honey. Sprinkle with salt and red pepper flakes, then top with the fresh herbs.

Steps:

• Bring chicken stock, butternut squash, red onion, and cranberries to a boil in a saucepan, reduce heat to low, and simmer until squash is tender when pierced with a fork, about 15 minutes. Drain.
• Heat butter and olive oil together in a large skillet over medium heat. Gently stir butternut squash mixture into hot butter and oil; sprinkle with brown sugar. Gently flip vegetables when browned, about 5 minutes per side. Sprinkle with almonds, Parmesan cheese, and salt.

Steps:

• Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to two 15x10x1-in. baking pans. Roast until tender, stirring and rotating pans halfway through cooking, 45-55 minutes.

Steps:

• In a large bowl, combine the squash, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg. Transfer to a greased 2-qt. baking dish. Stir cranberry sauce until softened; spoon over squash. , Combine the almonds, brown sugar and remaining butter; sprinkle over cranberry sauce. , Bake, uncovered, at 350° for 50-60 minutes or until golden brown and bubbly.

Steps:

• Dissolve gelatin in hot water, then add cold water. Cool mixture and set aside.
• Wash and grind cranberries. Pare and chop apples (and oranges, if using) into small chunks.
• Stir together the ground cranberries, chopped apples and oranges (or pineapple) nuts, and sugar.
• Add to slightly thickened gelatin mixture; then pour into a mold and chill until salad is firm and holds its shape. Unmold onto salad greens.

Steps:

• Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
• Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.

Steps:

• Combine dresssing ingredients in a jar with a lid and shake well.
• Combine salad ingredients in a large bowl.
• In a sauce pan or skillet combine sugar and almonds.
• Stir constantly until nuts are glazed.
• Be very careful not to burn.
• Pour nuts on waxed paper separating them to cool.
• Mix dressing with lettuce and top with almonds to serve.