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.
SQUASH AND APPLE SALAD WITH MUSTARDY DRESSING
Steps:
- For the mustardy dressing: Combine the mustard and vinegar in a small bowl, then whisk in the oil until emulsified. Season to taste.
- For the salad: Preheat the oven to 425 degrees F.
- Toss the squash in the olive oil and spread out on a rimmed baking sheet. Sprinkle with a few pinches of salt, a few turns of pepper and the cayenne. Roast until browned, tossing halfway through, 18 to 20 minutes. Allow to cool.
- In a small bowl, toss the apple with the lemon juice.
- Place the spinach in a large serving bowl, then add the toppings beautifully in rows: the squash, onion, corn, Cheddar, sunflower seeds and the apple. Dress as desired.
ROASTED BUTTERNUT SQUASH AND APPLE SALAD
Provided by Bruce Aidells
Categories Salad Appetizer Christmas Vegetarian High Fiber Blue Cheese Apple Butternut Squash Fall Christmas Eve Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 15
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.
BUTTERNUT SQUASH SALAD
Get a whopping 4 of your 5-a-day with this superhealthy salad, why not make extra for your lunchbox too
Provided by Jenny White
Categories Dinner, Main course
Time 1h5m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Spread the squash over a large baking sheet, drizzle over the oil and bake for 30 mins or until tender.
- Meanwhile, cook the rice and lentils in boiling salted water for 20 mins, adding the broccoli for the final 4 mins of cooking. Drain well, then stir in the cranberries and pumpkin seeds with some seasoning. Add the squash, pour over the lemon juice and serve.
Nutrition Facts : Calories 266 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 18 grams sugar, Fiber 7 grams fiber, Protein 12 grams protein, Sodium 0.05 milligram of sodium
BUTTERNUT SQUASH SALAD WITH CURRY DRESSING
This recipe came from Weight Watchers. It is easy & yummy. We like it with more curry than shown here, adjust to taste
Provided by RivkaD
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook squash by your favorite method until just tender, not mushy.
- How we cook the squash: Preheat oven to 400. Peel the squash, then cut in half to remove seeds. Cut in 1" slices. Spray baking pan with non-stick spray. Put slices on pan and spray them. Cover tightly. Bake 20 minutes until just tender when pierced with a fork.
- Cool squash, and cut into chunks (about 1" cubes if you're trying to measure).
- Combine remaining ingredients and toss with squash.
Nutrition Facts : Calories 134.3, Fat 4.8, SaturatedFat 0.7, Sodium 105.6, Carbohydrate 24.1, Fiber 4, Sugar 5.4, Protein 2
BUTTERNUT SQUASH SALAD WITH CURRY APPLE DRESSING
Categories Side Thanksgiving Wheat/Gluten-Free
Number Of Ingredients 10
Steps:
- Preheat oven to 400 deg F. line a baking pan with aluminum foil. Cut squash in half crosswise where it starts to widen. Place both pieces of squash cut side down in prepared pan. Bake until bottom half os squash is just tender when pierced with a fork, about 20-25 minutes. remove from oven and cool. meanwhile, combine remaining ingredients in a small bowl; set aside. peel and seed cooled squash, cut into 3/4 inch cubes. Place in a serving bowl and toss with dressing.
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BUTTERNUT SQUASH SALAD WITH APPLES | FOOD FAITH FITNESS
From foodfaithfitness.com
5/5 (6)Category Salad, Side DishCuisine AmericanTotal Time 45 mins
- Chop the bulbous end of the butter nut squash off, as well as the top stem, leaving just the straight part in the middle. Peel off the skin (I find it easier just to cut it off) and chop it in half, so it's easier to spiralize.
- Cut the apples in half and gently cut out out the core. Cut the round part of each apple half off slightly, so that it's flat. Don't cut too much, or the apple will split when spiralizing. Place onto the Inspiralizer and spiralize each cut half using blade C. Place into the bowl with the squash noodles.
BUTTERNUT SQUASH SALAD WITH CURRY-APPLE DRESSING
From weightwatchers.com
- Cut squash in half crosswise where it starts to widen (where the round "bulb" meets the "neck"). Place both pieces of squash cut side down in prepared pan. Bake until bottom half of squash is just tender when pierced with a fork, about 20 to 25 minutes; remove bottom half from oven and set aside. Bake top half of squash until just tender, about 15 minutes more. Remove from oven and cool.
- Peel and seed cooled squash; cut into 3/4–inch cubes. Place in a serving bowl and toss with dressing. Yields about 2/3 cup per serving.
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