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 SQUASH SALAD
Provided by Amanda Freitag
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Slice acorn squash into rounds about 1 inch thick. Slice butternut squash into about 1-inch chunks. Slice kabocha squash into half-moon slices, also about 1 inch thick. Spread the squash out onto a sheet tray, making sure they are in a single layer and slightly spaced out; use two sheet trays if necessary. Drizzle all the squash with the honey and half the olive oil, season with salt and pepper and roast until soft but not falling apart, 15 to 20 minutes.
- Core Brussels sprouts and cut into quarters. Spread them out on a sheet pan, drizzle with remaining olive oil and season with salt and pepper. Roast until slightly tender, 10 to 15 minutes.
- Spread pepitas out on a sheet tray. Sprinkle with salt and lightly toast until they pop and are a light brown, 6 to 10 minutes.
- In a small bowl, whisk together the pumpkin seed oil and lemon juice. Lightly dress the arugula leaves with the mixture.
- To assemble, place dressed arugula on a large platter, then arrange squash and Brussels over the arugula. Sprinkle with pepitas and pomegranate seeds and garnish with shaved Parmesan.
ARUGULA SALAD WITH ROASTED BUTTERNUT SQUASH AND PARMESAN CHEESE
A delicious fall salad with arugula, butternut squash, and shaved Parmesan cheese. Baked butternut squash has a wonderful sweet flavor that pairs well with the greens and cheese.
Provided by Anonymous
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Toss butternut squash with 1 tablespoon oil and spread on a baking sheet.
- Bake in the preheated oven until squash is soft, about 30 minutes. Allow to cool for 10 minutes.
- Stir together remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper for the dressing.
- Combine squash and arugula in a salad bowl, drizzle with dressing, and mix to combine. Serve topped with shaved Parmesan.
Nutrition Facts : Calories 233.6 calories, Carbohydrate 11.7 g, Cholesterol 13.2 mg, Fat 18.3 g, Fiber 2.4 g, Protein 8.1 g, SaturatedFat 4.5 g, Sodium 289 mg, Sugar 3.5 g
ROASTED SQUASH AND RADICCHIO SALAD WITH BUTTERMILK DRESSING
Roasted delicata squash brings sweetness and a velvety texture to the bitter radicchio and arugula in this colorful salad. A light buttermilk dressing adds creaminess and brightness. It's satisfying enough for a light dinner, or serve it before or alongside roasted or grilled meat or fish.
Provided by Melissa Clark
Categories salads and dressings, vegetables, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. In a large bowl, toss squash with honey, 3/4 teaspoon salt, chile powder and 2 tablespoons olive oil. Transfer to a large rimmed baking sheet. Roast, tossing occasionally, until tender and golden brown, 35 to 40 minutes.
- Meanwhile, in a small bowl, whisk together buttermilk, lemon juice, tarragon, remaining 3/4 teaspoon salt and the garlic. Whisk in remaining 4 tablespoons (1/4 cup) oil.
- In a large bowl, combine radicchio, arugula, squash, pecans and scallions. Toss in buttermilk dressing; taste and adjust seasoning as necessary.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 29 grams, Carbohydrate 23 grams, Fat 34 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 648 milligrams, Sugar 7 grams
ROASTED BUTTERNUT SQUASH RIBBONS WITH ARUGULA, PANCETTA, AND HAZELNUT SALAD
Steps:
- Begin salad:
- Heat oven to 350°F with rack in middle.
- Roast hazelnuts on a baking sheet in oven until fragrant and pale golden inside (cut one open to test), 8 to 10 minutes (keep oven on). Wrap hot nuts in a towel and rub together to remove any loose skins. Halve nuts.
- While nuts are roasting, cook pancetta in a 9- to 10-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain.
- Roast squash:
- Increase oven to 425°F with rack in middle. Lightly oil baking sheet.
- Halve squash lengthwise and seed. Use vegetable peeler to peel squash into long thin ribbons into a large bowl. Toss squash with 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper in a large bowl until coated. Spread ribbons evenly on a 13- by 9-inch baking sheet, or arrange ribbons into a 13- by 9-inch rectangle on a larger baking sheet. Bake until tender, 15 to 20 minutes, then turn on broiler and broil until lightly browned, 30 seconds to 1 minute.
- Make vinaigrette while squash is roasting:
- Bring cider to a boil in a small saucepan, then boil until reduced to 1/4 cup, about 5 minutes. Whisk reduced cider with cider vinegar, shallot, Dijon mustard, sugar, and 1/2 teaspoon salt in a medium bowl. Add 1/2 cup oil in a slow stream, whisking, and whisk until emulsified.
- Assemble salad:
- Toss arugula and chicory in a very large bowl with about 1/2 cup vinaigrette (there will be some left over). Then toss in pancetta and hazelnuts.
- Cut squash into 8 rectangles and carefully transfer each with a metal spatula to a plate. Divide salad among plates and drizzle a little of remaining vinaigrette on squash.
ROASTED SQUASH SALAD WITH ARUGULA AND CHEVRE(ARGENTINA)
Inspired by the Argentine chef, Francis Mallman, and streamlined for the home cook by Sasha Martin(and modified slightly by me), this is wonderful comfort food on a cold day. Makes enough for a light meal, or use it as an impressive starter in a larger feast.
Provided by Sharon123
Categories Salad Dressings
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400*F.
- Cut squash in half and remove seeds and strings. Brush cut ends liberally with olive oil and sprinkle with salt and pepper.
- Roast for 45-60 min, or until a fork pierces the flesh with no resistance.
- Meanwhile, whisk together ingredients for the vinaigrette in a small bowl. You can use an immersion blender to emulsify and "puree" everything together. You can also add everything to a blender or food processor and get the same result.
- Transfer roasted squash to serving plates. While still steaming, fill the cavities with crumbles of goat cheese and then baby arugula. Add vinaigrette to taste and toss, being sure to scrape pumpkin flesh into salad as you toss. Eat immediately.
- NOTE: I suggest letting guests assemble their own salad at table. This is a fun and interactive first course. Provide a shallow bowl to hold the pumpkin and 2 small spoons per person so that they can smash the ingredients together themselves.
Nutrition Facts : Calories 537.1, Fat 44.2, SaturatedFat 15.5, Cholesterol 44.9, Sodium 882.9, Carbohydrate 24.6, Fiber 3.6, Sugar 1.5, Protein 14.1
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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