Butternut Squash Salad With Curry Apple Dressing Recipes
BUTTERNUT SQUASH SALAD WITH CURRY DRESSING
This recipe came from Weight Watchers. It is easy & yummy. We like it with more curry than shown here, adjust to taste
Provided by RivkaD
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook squash by your favorite method until just tender, not mushy.
- How we cook the squash: Preheat oven to 400. Peel the squash, then cut in half to remove seeds. Cut in 1" slices. Spray baking pan with non-stick spray. Put slices on pan and spray them. Cover tightly. Bake 20 minutes until just tender when pierced with a fork.
- Cool squash, and cut into chunks (about 1" cubes if you're trying to measure).
- Combine remaining ingredients and toss with squash.
Nutrition Facts : Calories 134.3, Fat 4.8, SaturatedFat 0.7, Sodium 105.6, Carbohydrate 24.1, Fiber 4, Sugar 5.4, Protein 2
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.
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BUTTERNUT SQUASH SALAD WITH CURRY-APPLE DRESSING
From weightwatchers.com
- Cut squash in half crosswise where it starts to widen (where the round "bulb" meets the "neck"). Place both pieces of squash cut side down in prepared pan. Bake until bottom half of squash is just tender when pierced with a fork, about 20 to 25 minutes; remove bottom half from oven and set aside. Bake top half of squash until just tender, about 15 minutes more. Remove from oven and cool.
- Peel and seed cooled squash; cut into 3/4–inch cubes. Place in a serving bowl and toss with dressing. Yields about 2/3 cup per serving.
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