Butternut Squash Carrot Apple Cranberry Salad Food

CARROT CRANBERRY SALAD

Steps:

• Whisk the mayonnaise, oil, honey and vinegar in a small bowl. Sprinkle with salt and pepper.
• Toss the carrots, cranberries, pecans and celery seeds in a medium bowl. Add the mayonnaise-oil mixture and toss until well combined. Cover the bowl and refrigerate until ready to serve.

BUTTERNUT SQUASH, CARROT, APPLE & CRANBERRY SALAD

Steps:

• 1. Peel the butternut squash. Cut open the bulbous end and scoop out the pulp and seeds. Using a food processor (or grater), grate the squash. Transfer to a medium bowl.
• 2. Wash and/or peel the carrots and apples. Grate those as well and add to bowl.
• 3. Peel one orange and cut into chunks. Add to the bowl.
• 4. In a small bowl, whisk together the honey, oil, and juice from the second orange. Add a dash of salt.
• 5. Drizzle over the squash mixture, tossing to lightly coat. Serve!

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.

BUTTERNUT SQUASH WITH APPLE AND CRANBERRIES

Steps:

• Preheat oven to 425 degrees F.
• Combine all ingredients in 1-1/2-quart baking dish. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.

ROASTED BUTTERNUT SQUASH APPLE CRANBERRY SALAD WITH HARRISSA SPICED PECANS

Steps:

• Toss the butternut cubes in oil, salt, pepper and thyme. Spread on a baking sheet and bake at 400 degrees F / 200ºc until tender. (25 to 35 minutes depending on the size of the cubes). Or cook in a skillet over medium heat. Add a splash of water, cover and cook until tender. Stir after 10 minutes.
• Toast the pecans in a skillet over medium heat until lightly toasted. 4 to 5 minutes. Add oil and harrisa spice blend. Toss to coat. Cook until the pecans are toasted to preference.
• In a bowl, toss or layer the greens, cranberries, apples, roasted butternut and spicy pecans. Dress with salt and generous dash of pepper. Add a drizzle of lemon juice or balsamic just before serving.

BUTTERNUT SQUASH APPLE CRANBERRY BAKE

Steps:

• Preheat oven to 350 degrees F. Slice and peel squash and apples.
• Place squash cubes in an ungreased 7 x 11 inch baking dish. Plese apples on top and then cranberries. Mix the flour, salt, sugar and nutmeg and sprinkle on top. Dot with butter. Bake 50-60 minutes.

ROASTED BEET, BUTTERNUT SQUASH & APPLE SALAD

Steps:

• Preheat the oven to 450 degrees F. Arrange two oven racks evenly spaced.
• Place the beets on a sheet pan, toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and spread out in one layer. On a second sheet pan, toss the butternut squash and apples with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and spread out in one layer. Roast both pans of vegetables for 25 to 30 minutes, tossing occasionally, until everything is tender and lightly browned.
• Meanwhile, for the vinaigrette, heat 1/3 cup olive oil in a small saute pan over medium-low heat. Add the shallot and cook for 3 minutes. Add the garlic and cook for 30 seconds. Over low heat, whisk in the balsamic vinegar, orange zest, orange juice, honey, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Keep warm.
• Place the roasted vegetables and fruit in a large bowl. Add the arugula and vinaigrette and toss well. Sprinkle with the almonds and serve warm.

BUTTERNUT SQUASH AND CRANBERRY QUINOA SALAD

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, toss the butternut squash with olive oil. Season with salt and pepper, to taste. Arrange coated squash on a baking sheet in a single layer. Roast for 20-25 minutes or until tender and lightly browned.
• While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed, about 20 minutes.
• To assemble the salad, combine the cooked quinoa while still warm, roasted squash, cranberries, red onions, and toasted pumpkin seeds in a large bowl. Add the vinaigrette and lightly toss until combined. Refrigerate 2 hours up to overnight. Before serving, taste for salt and pepper.

CRANBERRY-APPLE BUTTERNUT SQUASH

Steps:

• In a large saucepan, combine squash and water; bring to a boil. Reduce heat; cove and simmer until squash is tender, about 25 minutes. drain. Spread the pie filling in a greased 8-in. square baking dish. Top with squash. Combine cranberry sauce, marmalade and preserves; spoon over squash. Bake, uncovered, at 350° for 25 minutes or until heated through.

ROASTED BUTTERNUT SQUASH AND APPLE SALAD

Steps:

• For dressing:
• Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Season with salt and pepper.
• For salad:
• Preheat oven to 400°F. Brush 2 large rimmed baking sheets with oil; spray with nonstick spray. Whisk vinegar and sugar in small bowl; set aside. Cut squash halves crosswise into 1/4-inch-thick slices. Arrange squash in single layer on prepared sheets; brush with oil and sprinkle with coarse salt and pepper. Roast 5 minutes; brush with sugar-vinegar mixture. Turn squash over and brush with sugar-vinegar mixture; roast 5 minutes. Roast until squash is tender when pierced with small knife, about 15 minutes longer. Cool on sheets. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Arrange 5 to 6 endive leaves on each of 10 plates. Place butternut squash slices in center of each plate. Scatter apples, cheese, and cranberries over squash. Drizzle dressing over and serve.