Autumn Salad With Roasted Squash Cranberries And Spicy Sunflower Seeds Recipes

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 ACORN SQUASH SALAD WITH SPICY PEPITAS AND CRANBERRIES

Steps:

• Preheat the oven to 400 degrees.
• Place acorn squash slices on a baking sheet lined with parchment paper. Brush both sides of each slice with olive oil and sprinkle with salt and pepper. Roast for 40 minutes, turning them and rotating the sheet halfway through the process. Set aside.
• Turn down the heat of the oven to 300 degrees. Mix the pepitas with lime juice, cayenne pepper, and salt. Spread them onto a small baking sheet and roast for 8-10 minutes. Make sure to stir them half way through the roasting process. Set aside to cool.
• To make the dressing, whisk together the apple cider vinegar, olive oil, salt and pepper.
• To assemble the salad, place arugula and salad greens in a large mixing bowl. Stir in the spicy pepitas, farro (or whatever grain you have on hand), cranberries, and pomegranate seeds. Drizzle it with 3/4 of the salad dressing. Gently toss everything to make sure that all the green leaves are coated with the dressing.
• Transfer the salad onto a large serving plate. Place the slices of roasted acorn squash on top as seen in the photo. Spoon the rest of the salad dressing over the acorn squash slices.
• Top it off with chunks of goat cheese. Serve immediately.

ROASTED BUTTERNUT SQUASH WITH SPINACH AND CRANBERRIES

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, toss the squash, onion, olive oil, salt and pepper to combine.
• Spread the squash mixture in an even layer on a baking sheet.
• Roast the squash for 25-30 minutes or until fork tender and golden.
• Transfer the squash to a serving bowl and toss with the spinach and cranberries.
• Serve immediately.

AUTUMN SALAD WITH ROASTED SQUASH, CRANBERRIES, AND SPICY SUNFLOWER SEEDS

Steps:

• PHOTO: COURTESY OF CRUNCHY RADISH. Related: Autumn Chili With A Twist Instructions For the Roasted Squash 1. Preheat oven to 375 degrees Fahrenheit. Line two sheet pans with parchment paper. 2. Coat squash with coconut oil, maple syrup, and black pepper in a bowl. 3. Spread squash slices out on sheet pans and roast until golden and caramelized, around 45 minutes. For the Spicy Sunflower Seeds 1. Mix together coconut oil, harissa, and maple syrup in a bowl. Toss seeds in oil and spice mixture to evenly coat. 2. Turn down oven to 350. Using one of the same sheet pans from the squash, spread seeds out evenly. 3. Roast for 10 minutes, tossing with a wooden spoon half way through cooking. (This will likely produce more spiced seeds then you need for the salad. You will not be mad about having leftovers.) For the Lemon Poppy Seed Dressing Whisk all ingredients together. To Assemble Toss salad greens with 3/4 of the lemon poppy seed dressing. Arrange sliced squash over greens. Scatter the cranberries, sunflower seeds, and cheese over greens and squash. Top with the remaining dressing.