12 Best Winter Salad Recipes Butternut Squash Salad More Food

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.

12 BEST WINTER SALAD RECIPES: BUTTERNUT SQUASH SALAD & MORE

Steps:

• Make the Roasted Butternut Squash, following the instructions in that recipe. (We suggest making this portion in advance; store the roasted squash refrigerated until ready to use and bring to room temperature before serving.)
• In a medium bowl, whisk together the white wine vinegar, Dijon mustard, orange zest, honey, and kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. (Store leftovers refrigerated and bring to room temperature before serving.)
• Add greens to a platter or individual salad plates, and top with the roasted squash, diced apple, cranberries, cheese crumbles, and chopped pecans. Drizzle with the desired amount of dressing (use approximately 6 tablespoons for 4 servings; store the remaining dressing refrigerated).

WINTER SALAD WITH BUTTERNUT SQUASH

Steps:

• Preheat the oven to 425ºF.
• Arrange squash in a single layer on a rimmed baking sheet. Drizzle lightly with olive oil, then use your hands to rub it around to make sure it's coated on both sides. Sprinkle with salt and pepper to taste.
• Roast the squash for 30-40 minutes, flipping every 10-15 minutes, until tender and lightly browned.
• Meanwhile, in a large bowl, gently toss kale, onion, pomegranate seeds, pecans, and oranges until combined.
• Serve the salad divided between two plates and topped with the roasted squash, crumbled Boursin, and shallot vinaigrette.
• Combine all ingredients in a small mason jar and shake to combine. If you don't have a jar, stir everything together well in a small bowl.
• Serve drizzled over salad as desired.
• You will likely have some dressing leftover, which you can use on other salads throughout the week.

BUTTERNUT SQUASH SALAD

Steps:

• In a large skillet cook squash in hot oil over medium heat about 5 minutes or until squash is golden brown, turning slices occasionally.
• Add broth, sage, salt and pepper.
• Cook, covered, for 5 minutes more or until squash is just tender, turning slices once or twice.
• In a large salad bowl toss greens with apple and onion; set aside.
• Make sage vinaigrette by combining all of the dressing ingredients in a jar and shaking well.
• Drizzle vinaigrette over greens and toss gently.
• Remove squash from the pan with a slotted spoon and place on salad greens.
• Sprinkle with cheese and serve.