SHEET-PAN ROASTED SQUASH AND FETA SALAD
Feta and bread get roasted alongside squash, then tossed with pleasantly bitter greens for a vegetarian dinner salad that's equal parts warm and cold, soft and crunchy, and sweet and savory.
Provided by Anna Stockwell
Categories Squash Bread Feta Vinegar Honey Thyme Sheet Pan Sheet-Pan Dinner Radicchio Escarole Dinner One-Pot Meal Fall Quick & Easy
Yield 4 servings
Number Of Ingredients 11
Steps:
- Arrange a rack in top third of oven; preheat to 400°F. Toss squash, black pepper, 2 Tbsp. oil, and 1 tsp. salt on an 18x13" rimmed baking sheet and arrange in an even layer. Roast until squash is beginning to brown on one side, 10-15 minutes. Turn squash, then arrange bread and feta over. Roast until bread is lightly toasted and feta is soft and warmed through, 8-10 minutes.
- Whisk vinegar, honey, thyme, and remaining 6 Tbsp. oil and 1/2 tsp. salt in a large bowl until well combined. Add radicchio and hot squash mixture and toss to combine.
- Transfer to a platter and sprinkle with Aleppo pepper (if using).
WARM ROASTED SQUASH AND PUY LENTIL SALAD
This fresh and vibrant salad makes use of tinned lentils, a storecupboard staple. The result is filling, low-fat and contains all of your five-a-day
Provided by Good Food team
Categories Lunch, Side dish
Time 40m
Number Of Ingredients 24
Steps:
- Heat the oven to 200C/180C fan/gas 4. Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.
- Mix together the balsamic vinegar, ½ tbsp olive oil, the wholegrain mustard and 1-2 tbsp water. Drain the puy lentils in water and toss with the dressing, red onion, spinach and cherry tomatoes.
- Divide the lentils between four plates. Top with the squash, then crumble over Cheshire cheese and pumpkin seeds.
- Heat the oven to 200C/180C fan/gas 4. Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.
- Mix together the balsamic vinegar, ½ tbsp olive oil, the wholegrain mustard and 1-2 tbsp water. Drain the puy lentils in water and toss with the dressing, red onion, spinach and cherry tomatoes.
- Divide the lentils between four plates. Top with the squash, then crumble over Cheshire cheese and pumpkin seeds.
Nutrition Facts : Calories 304 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 15 grams sugar, Fiber 13 grams fiber, Protein 15 grams protein, Sodium 0.4 milligram of sodium
VEGAN ROAST SPICED SQUASH SALAD WITH TAHINI DRESSING
Make the most of butternut squash in this nutrient-rich and deliciously tasty salad. It's as good chilled for lunch the next day as it is fresh from the oven
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 50m
Number Of Ingredients 15
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the squash and onions onto a large baking sheet and toss with 1 tsp of the oil. Spread out and sprinkle with the paprika, cumin and thyme, then roast for 30 mins.
- Meanwhile, cook the quinoa following pack instructions, then drain well (or the base of the salad will be too wet).
- Add the kale to the tray of veg, sprinkle over the seeds and return to the oven for 10 mins.
- For the dressing, mix the tahini and remaining oil with the vinegar, garlic and 2 tbsp water.
- Put the quinoa in a bowl and toss with the lentils or beans. Pile half into a salad bowl and the rest into two lunchboxes or bowls, if you're following the Healthy Diet Plan. Divide the veg on top, then drizzle with the dressing, scatter over the pomegranate seeds and top with the rocket. Chill the other two portions for the next day. Will keep chilled for up to three days.
Nutrition Facts : Calories 436 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 10 grams sugar, Fiber 18 grams fiber, Protein 19 grams protein, Sodium 0.4 milligram of sodium
HOUSEMAN'S ROASTED-SQUASH SALAD
At Houseman, the restaurant Ned Baldwin and Adam Baumgart opened in the Hudson Square neighborhood of Manhattan in 2014, you'll find this astonishing salad made with red kabocha squash. But the more easily found green kabocha works beautifully in the recipe, as does buttercup squash and sugar pumpkin. For the dressing, some confidence is required. What seems an enormous amount of dried spices - ground fennel, sumac and coriander - is combined with chopped parsley and cilantro. The result looks dry and grainy, as if something is wrong. But olive oil, lime juice and white-wine vinegar (best available, please!) begin to smooth things out, and the cheese, pistachios and vinegar-plumped currants finish the job. The combination makes a fine vegetarian main-course lunch or dinner, particularly paired with braised greens and good bread.
Provided by Sam Sifton
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put the currants in a small bowl, and pour the white-wine vinegar over them. Allow them to macerate for several hours or overnight, though in a pinch you can allow them to plump up while you prepare the squash. Heat oven to 450.
- Cut the squash in half, scoop out the seeds, peel both halves (if you like: the skin of the kabocha squash is edible) and slice the squash into 1/4-inch half moons. Dress the squash lightly with 1 to 2 tablespoons of the olive oil, and season with the salt. Place the squash on a parchment-lined sheet pan, and roast until soft and caramelized, approximately 15 to 20 minutes, turning the pieces once or twice during the process. Remove the squash from the oven, and set aside to cool.
- Meanwhile, in a medium-size bowl, combine the fennel seed, sumac and coriander, then add the parsley and cilantro, and stir to combine. Add 1/3 cup olive oil, and stir to combine. You want a wet mixture and may need to add a couple of extra tablespoons of oil to get it.
- Drain the currants, reserving the vinegar, and add them to the green sauce. Add the lime juice, pistachios, cheese, 6 tablespoons olive oil and 5 teaspoons vinegar from the pickled currants to the green sauce. Taste, and add more lime juice or vinegar if you like, along with a spray of salt.
- Place squash on a warm platter, and spoon the dressing over the top.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 28 grams, Carbohydrate 20 grams, Fat 35 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 390 milligrams, Sugar 7 grams
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