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.
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.
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
For a guaranteed standby, get Ina Garten's Roasted Butternut Squash recipe from Barefoot Contessa on Food Network. All you need is high heat and good olive oil.
Provided by Ina Garten
Categories side-dish
Yield 4 to 5 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.
ROASTED BUTTERNUT SQUASH, MARCONA ALMOND AND POMEGRANATE SALAD
Steps:
- Combine vinegar, olive oil, honey, mustard and black pepper in a jar. Shake thoroughly to combine. 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. Makes 3-4 servings. SPICE-ROASTED BUTTERNUT SQUASH 1 large butternut squash 1 teaspoon smoked sweet paprika 1 teaspoon garlic powder 1 teaspoon onion salt 1 teaspoon fresh ground black pepper 2 teaspoons balsamic vinegar 3 tablespoons extra virgin olive oil 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. Serve warm as a side dish, or chill and use in a salad.
More about "roasted butternut squash marcona almond pomegranate salad recipes"
ROASTED SQUASH, PECAN, & POMEGRANATE SALAD
Web Nov 16, 2016 Set aside. While the vegetables + pecans are roasting, make the pomegranate molasses (if using store bought, skip this step), by …
From minimalistbaker.com
5/5 (12)Total Time 45 minsCategory Side DishCalories 274 per serving
From minimalistbaker.com
5/5 (12)Total Time 45 minsCategory Side DishCalories 274 per serving
- Preheat oven to 375 degrees F (190 C). If using both sweet potato and butternut squash, spread on different bare baking sheets (as they require different baking times // use more baking sheets, as needed, if increasing batch size).
- To the squash and sweet potato add the coconut oil, sugar, cayenne, salt, cinnamon, and maple syrup and toss to combine.
- Bake the squash for 15-20 minutes, and the sweet potato for 25-30 minutes or until both are fork tender, sweet, and golden brown. Toss occasionally to ensure even baking.
- Add the pecans to a separate baking sheet and bake on a separate rack in the oven for 8 minutes. Then remove and add coconut oil, maple syrup, coconut sugar, cayenne, salt, and cinnamon. Use a spoon to carefully toss until well coated. Then return to the oven and bake for 5 minutes more, or until golden brown and fragrant. Set aside.
BUTTERNUT SQUASH SALAD RECIPE
Web Nov 6, 2017 Place the butternut squash cubes on the sheet and drizzle with olive oil and pinches of sea salt and pepper. Toss to coat and …
From loveandlemons.com
5/5 (39)Category SaladCuisine AmericanTotal Time 50 mins
From loveandlemons.com
5/5 (39)Category SaladCuisine AmericanTotal Time 50 mins
- 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.
- 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.
ROASTED BUTTERNUT SQUASH SALAD
Web Sep 17, 2020 Preheat oven to 400 degrees F. Line baking sheet with parchment paper. Spread butternut squash pieces into a single layer on the baking sheet. Drizzle with olive oil and season with salt and pepper. …
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
INA GARTEN’S BUTTERNUT SQUASH SALAD
Web Nov 17, 2021 Prep the oven and squash seasoning: Preheat the oven to 400°F. Toss the squash: Place the butternut squash on a baking sheet. Drizzle it with maple syrup and 2 tablespoons of olive oil. Sprinkle it with …
From foolproofliving.com
From foolproofliving.com
ROASTED BUTTERNUT SQUASH SALAD RECIPE | GOOD LIFE EATS
Web Cut the butternut squash into bite sized cubes, then toss squash with coconut oil, whole cane sugar, and salt. Spread the butternut squash pieces evenly in a baking dish and cover with foil. Roast for 10 minutes, …
From goodlifeeats.com
From goodlifeeats.com
ROASTED BUTTERNUT SQUASH WITH POMEGRANATE - THE ART …
Web Oct 17, 2020 Prep 2 baking sheets by lining them with parchment paper, Silpat mats, or foil and preheat oven to 375°F. Peel and prep the butternut squash. Separate and peel a whole clove of garlic. Be sure to remove …
From theartoffoodandwine.com
From theartoffoodandwine.com
ROASTED BUTTERNUT SQUASH (30 MINUTES!) - MINIMALIST …
Web Toss until evenly coated with a spoon or spatula, then arrange in a single layer. Make sure there is a little room between the squash pieces to help them roast and get golden brown. Bake for ~20-25 minutes or until lightly …
From minimalistbaker.com
From minimalistbaker.com
ROASTED BUTTERNUT SQUASH SALAD
Web Jan 26, 2021 In a jar or a mixing bowl, combine olive oil, pomegranate juice, apple cider vinegar, dijon mustard, honey, salt, and pepper; shake or whisk to combine. Taste and adjust accordingly. Pour vinaigrette over …
From diethood.com
From diethood.com
ROASTED BUTTERNUT SQUASH AND POMEGRANATE SALAD …
Web 1. Preheat the oven to 375°F. 2. Toss together the squash with the oil and seasoning in a roasting tray. Cover the tray with foil and roast for 30 minutes. 3. Remove the foil and roast for a further 15 - 20 minutes until …
From eatsmarter.com
From eatsmarter.com
FALL HARVEST ROASTED BUTTERNUT SQUASH AND POMEGRANATE SALAD.
From halfbakedharvest.com
4.2/5 (272)Published Sep 25, 2019Total Time 45 minsCalories 672 per serving
ROASTED BUTTERNUT SQUASH RECIPE
Web Nov 12, 2015 Preparation. Preheat oven to 450°. Toss squash and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and …
From bonappetit.com
From bonappetit.com
BAREFOOT CONTESSA | WARM BROWN RICE & BUTTERNUT SQUASH
Web Nov 8, 2018 It's no secret that flavor is really important to me, but the textures in a dish are equally important. The Warm Brown Rice & Butternut Squash from Cook Like a Pro has …
From barefootcontessa.com
From barefootcontessa.com
KALE SALAD RECIPE WITH ROASTED BUTTERNUT SQUASH
Web Aug 17, 2015 Heat the oven to 200C/fan 180C/gas 6. Toss the squash pieces with 1 tsp oil, 1 tsp pomegranate molasses and season. Tip onto a baking tray and roast for 25 …
From olivemagazine.com
From olivemagazine.com
ROASTED BUTTERNUT SQUASH AND POMEGRANATE SALAD - THE FEEDFEED
Web Method. Step 1. Preheat the oven to 425°F. Step 2. On a parchment lined sheet pan, add butternut squash, chili powder, salt and oil. Mix to thoroughly coat each piece and roast …
From thefeedfeed.com
From thefeedfeed.com
FALL SALAD WITH BUTTERNUT SQUASH, ARUGULA, DRIED FIGS, AND ALMONDS
Web Oct 12, 2021 Preheat oven to 400 F. Make sure the butternut squash is peeled, seeded, and cubed. For more details, take a look at this recipe on how to peel, seed, cube, and …
From juliasalbum.com
From juliasalbum.com
10 BEST ROASTED BUTTERNUT SQUASH RECIPES
Web May 18, 2023 salt, butternut squash, light brown sugar, unsalted butter, ground nutmeg and 1 more Roasted Butternut Squash Minimalist Baker butternut squash, avocado …
From yummly.com
From yummly.com
HOW TO ROAST BUTTERNUT SQUASH - EASY ROASTED BUTTERNUT SQUASH …
Web Aug 12, 2021 Directions. Step 1 Preheat oven to 425°. In a large bowl, toss squash with oil, salt, pepper, and red pepper flakes. Step 2 Spread out on prepared baking sheet and …
From delish.com
From delish.com
BUTTERNUT SQUASH SALAD RECIPE
Web Nov 17, 2021 How to Make Butternut Squash Salad. Roast the butternut squash. Toss the cubed squash with olive oil, salt and pepper and bake at 425° F for about 30 …
From kristineskitchenblog.com
From kristineskitchenblog.com
You'll also love