Balsamic Vinaigrette For Roasted Acorn Squash Salad Recipes

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WARM LENTIL SALAD WITH BALSAMIC ROAST SQUASH



Warm Lentil Salad With Balsamic Roast Squash image

This recipe started out as something else. I had in my pantry a bag of mixed sprouted lentils - black, green, and brown. I cooked them with the intention of making dal, but I so liked the integrity of the cooked lentils - green and black lentils remain intact even after they soften - that I didn't want to mash them. Meanwhile I had roasted some squash with balsamic vinegar. I ended up warming the lentils in a cumin-scented vinaigrette and serving them with the squash.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 2h30m

Yield Serves 4 to 6

Number Of Ingredients 18

2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds), or 1 large acorn squash, cut in half (If using acorn squash, place in a 425 degree oven for 20 minutes before cutting in
Salt to taste
1 tablespoon balsamic vinegar (2 tablespoons if using acorn squash)
1 tablespoon extra virgin olive oil
1 cup black lentils (also known as beluga lentils), green Le Puy lentils, or a mixture, rinsed
1 teaspoon minced ginger
1 teaspoon turmeric
1/2 onion (intact)
1 quart water
Salt to taste
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon cumin seeds, ground
Salt and freshly ground pepper to taste
3 tablespoons extra virgin olive oil
1 tablespoon walnut oil
1/4 cup chopped or slivered flat leaf parsley

Steps:

  • Combine the lentils, ginger, turmeric, onion, water, and salt to taste in a medium saucepan and bring to a boil. Reduce the heat to medium and cook at a moderate bubble until the lentils have softened and produced a flavorful broth, about 35 to 40 minutes. Remove from the heat. Remove the onion and discard. Place a strainer over a bowl and drain the lentils.
  • Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. If using cut up squash, place in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat. If using acorn squash, spoon a tablespoon of the balsamic vinegar into both cavities, season with salt, brush with olive oil, and place cut side up on a foil-lined baking sheet. Bake 40 to 50 minutes, basting every 10 minutes, until thoroughly tender. Remove from the heat and when cool enough to handle remove the skin and cut the squash into dice.
  • In a small bowl or measuring cup whisk together the vinegars, mustard, salt and pepper, olive oil, and walnut oil. Toss with the lentils and return to the saucepan. Add a few tablespoons of the lentil broth, stir in the parsley and heat through.
  • Place the squash in the middle of a wide bowl or serving platter, surround with the lentil salad and serve.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 10 grams, Carbohydrate 41 grams, Fat 12 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 870 milligrams, Sugar 5 grams, TransFat 0 grams

BALSAMIC-MAPLE ACORN SQUASH



Balsamic-Maple Acorn Squash image

Acorn squash is tossed with a sweet and savory balsamic-maple dressing and then baked until tender and thoroughly delicious.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 6 servings

Number Of Ingredients 4

1 large acorn squash (1-1/2 lb.)
1/4 cup KRAFT Balsamic Vinaigrette Dressing
3 Tbsp. maple-flavored or pancake syrup
1/2 tsp. ground nutmeg

Steps:

  • Heat oven to 400ºF.
  • Cut squash lengthwise in half; remove and discard seeds. Place squash halves, cut sides down, on cutting board. Cut each half crosswise into 6 slices; place in large bowl.
  • Mix remaining ingredients until blended. Add to squash; toss to evenly coat. Spread onto foil-covered rimmed baking sheet.
  • Bake 45 min. or until squash is tender, turning after 25 min.

Nutrition Facts : Calories 90, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

BALSAMIC ACORN SQUASH



Balsamic Acorn Squash image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Halve, seed and thinly slice 1 large acorn squash; toss with 3 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Divide between 2 baking sheets and roast at 425 degrees F until browned and tender, about 20 minutes. Drizzle with aged balsamic vinegar and top with chopped toasted almonds and grated ricotta salata.

SQUASH & BARLEY SALAD WITH BALSAMIC VINAIGRETTE



Squash & barley salad with balsamic vinaigrette image

A flavour-packed, unusual salad that's delicious warm or cold - works really well as part of a buffet

Provided by Jennifer Joyce

Categories     Buffet, Side dish

Time 40m

Number Of Ingredients 14

1 butternut squash , peeled and cut into long pieces
1 tbsp olive oil
250g pearl barley
300g Tenderstem broccoli , cut into medium-size pieces
100g SunBlush tomato , sliced
1 small red onion , diced
2 tbsp pumpkin seeds
1 tbsp small capers , rinsed
15 black olives , pitted
20g pack basil , chopped
5 tbsp balsamic vinegar
6 tbsp extra-virgin olive oil
1 tbsp Dijon mustard
1 garlic clove , finely chopped

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Place the squash on a baking tray and toss with olive oil. Roast for 20 mins. Meanwhile, boil the barley for about 25 mins in salted water until tender, but al dente. While this is happening, whisk the dressing ingredients in a small bowl, then season with salt and pepper. Drain the barley, then tip it into a bowl and pour over the dressing. Mix well and let it cool.
  • Boil the broccoli in salted water until just tender, then drain and rinse in cold water. Drain and pat dry. Add the broccoli and remaining ingredients to the barley and mix well. This will keep for 3 days in the fridge and is delicious warm or cold.

Nutrition Facts : Calories 301 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Protein 6 grams protein, Sodium 0.55 milligram of sodium

ROASTED BUTTERNUT SQUASH WITH BALSAMIC VINEGAR



Roasted Butternut Squash with Balsamic Vinegar image

Provided by Lynne Rossetto Kasper

Categories     Vegetable     Side     Roast     Vegetarian     Dinner     Lunch     Squash     Butternut Squash     Fall     Healthy     Vegan     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 4

1 1/2 to 2 pounds butternut squash
extra-virgin olive oil
salt and freshly ground black pepper
1 tablespoon artisan balsamic vinegar (Aceto Balsamico Tradizionale di Modena or Reggio-Emilio) or 3 to 4 high-quality commercial balsamic vinegar

Steps:

  • Preheat the oven to 400°F. Line a cookie sheet with foil. Cut the squash lengthwise in half. Seed and cut it into 3- to 4-inch squares, with skin intact. Score the flesh with crosshatch cuts about 1/2 inch deep. Rub all over with olive oil.
  • Set the pieces, skin side down, on the cookie sheet and sprinkle with salt and pepper. Bake 45 minutes, or until easily pierced with knife and lightly browned. Serve hot or at room temperature, sprinkled with balsamic vinegar.

BALSAMIC VINAIGRETTE FOR ROASTED ACORN SQUASH SALAD



Balsamic Vinaigrette for Roasted Acorn Squash Salad image

This recipe for balsamic vinaigrette, adapted from Sara Foster's "Fresh Every Day" cookbook, is a wonderful dressing for her Roasted Acorn Squash Salad.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 1 cup

Number Of Ingredients 7

4 garlic cloves
Sea salt
1 tablespoon Dijon mustard
1/4 cup balsamic vinegar
2 tablespoons red-wine vinegar
1/2 cup extra-virgin olive oil
Freshly ground black pepper

Steps:

  • Using a mortar and pestle or the flat side of a chef's knife on a cutting board, mash together garlic and 1/2 teaspoon salt to form a paste.
  • In a medium bowl, stir together garlic paste, mustard, and balsamic and red-wine vinegars. Add oil in a slow, steady stream, whisking until incorporated. Season with salt and pepper.

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