Butternut Squash Salad With Curry Dressing Recipes

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ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE



Roasted Butternut Squash Salad with Warm Cider Vinaigrette image

Provided by Ina Garten

Categories     side-dish

Time 43m

Yield 4 servings

Number Of Ingredients 12

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

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.

BUTTERNUT SQUASH SALAD WITH CURRY DRESSING



Butternut Squash Salad With Curry Dressing image

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

2 1/2 lbs butternut squash
2 tablespoons oil
2 tablespoons apple juice
2 tablespoons apple cider vinegar
1/4 cup chopped red onion
1 teaspoon curry powder
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped fresh parsley

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

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