Butternut Squash Carrot Apple Cranberry Salad Recipes

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BUTTERNUT SQUASH WITH APPLE AND CRANBERRIES



Butternut Squash with Apple and Cranberries image

This hearty butternut squash recipe has all the warmth of fall wrapped into this one seasonally delicious dish!

Provided by I Can't Believe its Not Butter!

Categories     Trusted Brands: Recipes and Tips     I Can't Believe It's Not Butter!®

Time 1h

Yield 4

Number Of Ingredients 7

¼ cup I Can't Believe It's Not Butter!® Spread, melted
1 (1- 3/4) pound butternut squash, cut into 1/2-inch cubes
1 medium apple, cubed
½ cup dried cranberries
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons firmly packed brown sugar

Steps:

  • Preheat oven to 425 degrees F.
  • Combine all ingredients in 1-1/2-quart baking dish. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.

Nutrition Facts : Calories 250.4 calories, Carbohydrate 47.2 g, Fat 8.4 g, Fiber 5.7 g, Protein 2.1 g, SaturatedFat 2.1 g, Sodium 101.4 mg, Sugar 24.3 g

BUTTERNUT SQUASH SALAD



Butternut Squash Salad image

This delicious butternut squash salad is filled with pomegranates, goat cheese, greens, and a spiced cumin-date dressing. It's hearty enough to be a meal on its own, but it'd also be a wonderful holiday side dish.

Provided by Jeanine Donofrio

Categories     Salad

Time 50m

Number Of Ingredients 21

1 small butternut squash (peeled, seeded, and cubed)
½ to 1 teaspoon extra-virgin olive oil
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon cinnamon
¼ teaspoon cayenne (less if sensitive to spice)
6 cups loose-packed spring mix greens
2 ounces goat cheese (torn into smaller pieces)
2 Medjool dates (pitted and diced)
¼ cup pomegranate seeds
¼ cup pistachios (crushed and toasted)
sea salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 Medjool date (pitted)
½ garlic clove
⅛ teaspoon ground cumin
sea salt
black pepper (to taste)
3 to 5 tablespoons water (as needed to blend)

Steps:

  • Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the butternut squash cubes on the sheet and drizzle with olive oil and pinches of sea salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 30 to 35 minutes, or until tender and browned around the edges.
  • In a small bowl, stir together the cumin, coriander, cinnamon and cayenne. Set aside.
  • Make the Cider Date Dressing: In a blender, combine the olive oil, vinegar, lemon juice, date, garlic, cumin, salt, pepper, and 3 tablespoons of water. Add 1 to 2 more tablespoons of water as needed to blend.
  • Remove the butternut squash from the oven, let cool slightly, and, while warm, toss with the spice mixture.
  • Assemble the salad with the spring mix greens and half of the roasted squash. Drizzle with ⅓ of the dressing, toss lightly, then add the remaining squash, goat cheese, dates, pomegranates, and pistachios. Drizzle with more dressing as desired. Serve immediately.

BUTTERNUT SQUASH, CARROT, APPLE & CRANBERRY SALAD



Butternut Squash, Carrot, Apple & Cranberry Salad image

Lovely, seasonal flavors served up in a light, slaw-like salad! This would be dynamite served as a side dish on your holiday table or at a summer picnic. Yay, versatility!

Provided by Darci Juris

Categories     Other Salads

Time 20m

Number Of Ingredients 8

1 butternut squash
2 medium carrots
1 medium apple
2 small oranges
1/2 c dried cranberries
2 Tbsp honey
3 Tbsp olive oil
dash(es) salt

Steps:

  • 1. Peel the butternut squash. Cut open the bulbous end and scoop out the pulp and seeds. Using a food processor (or grater), grate the squash. Transfer to a medium bowl.
  • 2. Wash and/or peel the carrots and apples. Grate those as well and add to bowl.
  • 3. Peel one orange and cut into chunks. Add to the bowl.
  • 4. In a small bowl, whisk together the honey, oil, and juice from the second orange. Add a dash of salt.
  • 5. Drizzle over the squash mixture, tossing to lightly coat. Serve!

ROASTED BUTTERNUT SQUASH APPLE CRANBERRY SALAD WITH HARRISSA SPICED PECANS



Roasted Butternut Squash Apple Cranberry Salad with harrissa Spiced Pecans image

Roasted Butternut Squash Apple Cranberry Salad with harrissa Spiced Pecans. Easy Thanksgiving Salad. Vegan Gluten-free Soy-free Recipe.

Provided by Vegan Richa

Categories     Salad

Time 40m

Number Of Ingredients 13

1/2 large butternut squash (cubed or use 1.5 cups frozen)
1/2 tsp dried thyme or 2 tsp fresh (chopped)
salt to taste
freshly ground black pepper to taste
oil as needed
1 tsp oil
1/4 cup pecans
1.5 tsp or more dry harissa spice blend
3 cups of mixed baby greens
1 apple thinly sliced
2 to 3 Tbsp dried cranberries
salt and pepper
lemon juice (olive oil or balsamic vinegar as dressing)

Steps:

  • Toss the butternut cubes in oil, salt, pepper and thyme. Spread on a baking sheet and bake at 400 degrees F / 200ºc until tender. (25 to 35 minutes depending on the size of the cubes). Or cook in a skillet over medium heat. Add a splash of water, cover and cook until tender. Stir after 10 minutes.
  • Toast the pecans in a skillet over medium heat until lightly toasted. 4 to 5 minutes. Add oil and harrisa spice blend. Toss to coat. Cook until the pecans are toasted to preference.
  • In a bowl, toss or layer the greens, cranberries, apples, roasted butternut and spicy pecans. Dress with salt and generous dash of pepper. Add a drizzle of lemon juice or balsamic just before serving.

Nutrition Facts : Calories 367 kcal, Carbohydrate 53 g, Protein 4 g, Fat 18 g, SaturatedFat 1 g, Sodium 316 mg, Fiber 9 g, Sugar 24 g, ServingSize 1 serving

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