BUTTERNUT SQUASH SALAD
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
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.
ROASTED BUTTERNUT SQUASH, MARCONA ALMOND & POMEGRANATE SALAD
I based this wonderful fall salad around three things I had on hand: Roasted butternut squash, a ripe pomegranate, and Marcona almonds-- the sweet, heart-shaped Spanish variety of almond that is blanched and then fried lightly in olive oil and sea salt (you can purchase them at Costco or gourmet shops). This is one of my favorite salads, with perfectly complementary textures and flavors along with vivid fall colors.
Provided by Whats Cooking
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- PREPARING THE SQUASH:
- Preheat oven to 375.
- Cut ends off butternut squash, peel, and slice lengthwise.
- Remove seeds and chop into 1 inch cubes.
- In a medium bowl, combine spices, oil and vinegar into a paste.
- Add squash and toss until coated.
- Arrange the squash cubes in one layer in a roasting pan.
- Roast for 20 minutes, toss once, and cook for an additional 25 minutes or until the squash is browned and is tender throughout.
- Cool to room temperature.
- PREPARING THE DRESSING:
- Combine vinegar, olive oil, honey, mustard and black pepper in a jar; shake thoroughly to combine.
- ASSEMBLING THE SALAD:
- Add just enough dressing to the salad greens to coat the leaves very lightly.
- Add squash and pomegranate seeds; toss gently.
- Sprinkle marcona almonds and goat cheese (optional) on salad just before serving.
Nutrition Facts : Calories 480.3, Fat 40.1, SaturatedFat 5.2, Sodium 61.4, Carbohydrate 31.8, Fiber 5.2, Sugar 13.1, Protein 4.5
ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE
Salads can be a hard sell in winter. Iceburg lettuce, when there's ice on the driveway, just doesn't work. Winter salads work because they call for ingredients with assertive flavours and plenty of heft. Save the frisee and chilly cucumber slices for summer. Enjoy this salad...
Provided by Chef mariajane
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400°F.
- In a large bowl, combine squash, 2 tablespoons oil, maple syrup, 1 teaspoons salt, and 1/2 teaspoons pepper. toss well, then spread squash evenly over a baking sheet.
- Roast squash until tender, turning once, 15-20 minutes. Add cranberries to pan for the last 5 minutes.
- While squash is roasting, in a samll saucepan, combine apple cider, vinegar and shallots. Bring to a boil over medium-high heat, then cook for 6 - 8 minutes or until liquid is reduced to about 1/4 cup.
- Remove saucepan from heat and whisk in mustard, remaining 1/2 cup olive oil, and remaining 1 teaspoons salt and 1/2 teaspoons pepper.
- Place arugula in a large serving bowl. Add roasted squash mixture, walnuts and parmesan. Spoon just enough vinaigrette over salad to moisten, then toss well.
- Sprinkle with salt and pepper and serve immediately.
Nutrition Facts : Calories 525.5, Fat 42.5, SaturatedFat 8, Cholesterol 16.5, Sodium 1259.8, Carbohydrate 29.5, Fiber 5.4, Sugar 8.3, Protein 12.4
ROASTED ROOT VEGETABLE SALAD WITH MARCONA ALMONDS
Put fall vegetables to flavorful use in this easy-to-make recipe from chef Laurent Tourondel's "Fresh from the Market" cookbook. Also Try:Roasted Lamb Shoulder Stuffed with Merguez and Swiss Chard
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Place both squashes, celery root, yam, beet, turnip, parsnip, and shallots in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to combine.
- Evenly spread vegetables in a roasting pan or large rimmed baking sheet. Transfer to oven and roast until squash and parsnips are tender, about 30 minutes. Remove squash, celery root, yam, and parsnip from roasting pan and set aside on a platter; cover with parchment-paper-lined aluminum foil. Continue roasting beet and turnip 20 minutes more; transfer to platter and cover with foil.
- Place almonds on a baking sheet and toast until golden brown, about 5 minutes. Remove from oven and let cool slightly. Coarsely chop and transfer to a medium bowl with vinegar and brown butter; stir to combine.
- Uncover vegetables and drizzle with almond mixture. Garnish with reserved beet leaves and lemon zest.
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