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 GOLDEN BEET AND WINTER SQUASH SALAD
Golden beets are more savory and earthy than their sugary ruby counterparts and fare better alongside the caramelized roasted winter squash in this many-textured salad. But red beets will work, too, if you don't mind a slightly sweeter dish over all. If you can't find delicata squash, other varieties, such as sweet dumpling (shown here), honey nut or acorn squash, make fine substitutes.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, appetizer, main course, side dish
Time 1h10m
Yield 3 to 4 servings
Number Of Ingredients 20
Steps:
- Heat the oven to 375 degrees. On a rimmed baking sheet, toss together beets, 2 tablespoons oil, orange juice, 1/2 teaspoon salt, 1/8 teaspoon pepper, bay leaf and thyme. Cover with foil and bake for 25 minutes.
- In a medium bowl, toss radishes with 1 tablespoon oil, 1/4 teaspoon salt and a pinch of pepper. Flip beets and scatter radishes around them. Raise the oven temperature to 425 degrees and roast uncovered until everything is golden and tender, 18 to 25 minutes longer, stirring once or twice.
- Meanwhile, on a separate rimmed baking sheet, toss squash with remaining 2 tablespoons oil and 1/2 teaspoon salt and 1/8 teaspoon pepper. Roast in oven along with beets and radishes, until browned, 15 to 20 minutes, flipping the pieces halfway through.
- Prepare the dressing: In a large bowl, whisk together orange juice, lime juice, garlic, anchovies and salt. Let sit for a minute, then whisk in oil.
- As warm vegetables come out of the oven, toss them in the bowl with the dressing and let cool. Once cool, fold in cilantro, scallions and pumpkin seeds.
- In a medium bowl, toss frisée with olive oil and salt to taste, then transfer to serving plate. Top with roasted vegetables, and cover generously with cheese.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 30 grams, Carbohydrate 23 grams, Fat 36 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 716 milligrams, Sugar 6 grams, TransFat 0 grams
ROASTED ACORN SQUASH SALAD
This is a great hearty and flavorful salad!
Provided by Sabrina Sperry
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 1h15m
Yield 4
Number Of Ingredients 20
Steps:
- Position a rack into the center position of the oven and preheat oven to 400 degrees F (200 degrees C). Line a baking sheet or jelly roll pan with parchment paper.
- Spread acorn squash cubes onto prepared baking sheet and toss with 2 tablespoons olive oil. Mix cinnamon, onion powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl; sprinkle spice mixture over squash cubes.
- Bake on the center rack of preheated oven until squash are tender, 15 to 20 minutes. Remove from oven and allow to cool completely.
- Whisk apple cider vinegar, maple syrup, Dijon mustard, orange zest, garam masala, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl until thoroughly combined; slowly drizzle olive oil into vinegar mixture, whisking constantly, until olive oil incorporates into the dressing. Refrigerate while completing remaining steps.
- Toss cooked acorn squash cubes, baby arugula, cranberries, pistachios, and goat cheese in a salad bowl; drizzle with dressing and serve.
Nutrition Facts : Calories 515.9 calories, Carbohydrate 32.1 g, Cholesterol 11.2 mg, Fat 42.2 g, Fiber 4.2 g, Protein 6.9 g, SaturatedFat 8.1 g, Sodium 798.1 mg, Sugar 15.4 g
MAPLE-ROASTED DELICATA SQUASH SALAD WITH SPICED PEPITAS
I love roasting delicata squash particularly because the skin is so tender that is does not requiring peeling. This squash is tossed with maple syrup, chili powder and salt, resulting in a sweet, spicy and salty party for your taste buds.
Provided by Food Network Kitchen
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- Trim and discard both ends of the delicata squash and cut in half lengthwise. Using a spoon, remove the seeds from the squash and discard. Place the squash cut-side down and slice crosswise into 1/4-inch-thick half-moons. Toss the squash with the maple syrup, 1 tablespoon of the olive oil, 3/4 teaspoon of the chili powder, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet until evenly coated. Spread evenly and roast until tender and beginning to brown, 20 to 22 minutes.
- While the squash roasts, heat 1 teaspoon of the olive oil in a medium skillet over medium heat. Add the pepitas, hot smoked paprika, remaining 1/4 teaspoon chili powder, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the pepitas begin to pop, become fragrant and start to brown, 2 to 3 minutes. Remove from the heat and transfer the spiced pepitas to a small heatproof bowl.
- Whisk together the sherry vinegar, shallot, Dijon, garlic, 1/8 teaspoon salt and a few grinds of pepper in a small bowl until smooth and combined. Slowly whisk in the remaining 4 tablespoons olive oil until emulsified. Taste and adjust the seasoning, if needed.
- Toss the frisée with both lettuces in a large serving bowl. Add the majority of the spiced pepitas, pomegranate seeds and goat cheese crumbles, reserving some of each for garnish. Evenly drizzle the dressing around the rim of the bowl. Toss to coat evenly. Add the roasted squash and toss to combine. Garnish with the remaining pepitas, pomegranate seeds and goat cheese and serve.
ROASTED ACORN AND DELICATA SQUASH SALAD
If using large mustard greens, remove the tough stems and tear leaves into bite-size pieces. Smaller leaves can be left whole.
Provided by Amy Chaplin
Categories Side Bake Thanksgiving Squash Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper. Place acorn squash slices on 1 tray and sliced delicata on the other. Toss each with 1 Tbsp oil, 1/4 tsp salt, and a pinch of pepper.
- Place in oven and roast for 30 minutes; flip squash, rotate the trays, and roast for another 10-15 minutes or until just beginning to brown. Remove from oven and set aside to cool.
- Whisk vinegar, 1/4 cup oil, 1/4 tsp salt, and pepper to taste in a bowl; stir in wheat berries.
- Spread half of greens over a serving platter or bottom of a wide bowl, then add half of acorn squash, delicata squash, pearl onions, goat cheese, and pumpkin seeds. Drizzle with half of dressing; repeat with remaining ingredients and dressing. Toss lightly; serve immediately.
ROASTED ACORN & DELICATA SQUASH SALAD WITH WHEAT BERRIES & BITTER GREENS RECIPE - (5/5)
Provided by ltrodrigu
Number Of Ingredients 23
Steps:
- WHEAT BERRIES: Drain and rinse soaked wheat berries. Place wheat berries in a medium lidded pot, cover with 4 cups water and bring to a boil over high heat. Once boiling, cover pot, reduce heat to low and simmer until plump and tender, 1½ hours. Add extra water as needed to keep grains submerged while simmering. Remove from heat and drain well. Set aside to cool. Meanwhile, make SPICED PUMPKIN SEEDS: Preheat oven to 300 degrees. Toss seeds with remaining ingredients. Spread over a baking sheet lined with parchment paper, place on middle rack in oven and toast 12 minutes. Stir seeds and continue toasting until puffed and fragrant, 10-12 minutes more. Remove from oven and set aside to cool completely. Reserve ¼ cup spiced pumpkin seeds for use later in recipe. (Remaining seeds will keep up to 3 weeks in an airtight container in the refrigerator.) ROAST SQUASH: Increase oven temperature to 400 degrees. Line 2 rimmed baking sheets with parchment paper. Place acorn squash on one baking sheet and delicata on the other. Drizzle each tray with 1 tablespoon olive oil, ¼ teaspoon sea salt and a pinch of black pepper, and toss to combine. Place in oven and roast 30 minutes. Flip squash slices, rotate trays, and roast until brown, 10-15 minutes more. Remove from oven and set aside to cool. MAKE DRESSING: Whisk together vinegar, oil, salt and pepper to taste in a bowl, then stir in ½ cup cooked wheat berries. (Reserve remaining cooked wheat berries for another use. They can be stored in refrigerator up to 4 days.) ASSEMBLE SALAD: To serve, toss greens with dressing, then lightly toss in squash, shallots, goat cheese and ¼ cup spiced pumpkin seeds.
DELICATA SQUASH SALAD
Steps:
- Preheat the oven to 425 degrees F. Slice the squash into 1/2-inch wide rounds and then cute each round in half. Use a spoon to scoop out the seeds from each round. Drizzle the squash with a generous tablespoon of olive oil and a sprinkle of sea salt. Toss to combine. Roast for about 30 minutes or until the squash is tender and golden, flipping halfway.
- In a medium skillet over medium-low heat, toast the pistachios, stirring frequently, until they are fragrant and lightly golden on the edges. Remove from heat.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey with a pinch of salt and pepper.
- Once the squash has had a few minutes to cool, combine the arugula, pomegranate, dried fruit, toasted nuts, sliced red onion, crumbled feta and squash in a serving bowl. Toss with enough dressing to lightly coat the leaves. Serve immediately.
MAPLE ROASTED DELICATA SQUASH WITH GOAT CHEESE AND POMEGRANATE
This easy roasted delicata squash with maple syrup is topped with melty goat cheese, sweet pomegranate, and fresh herbs! A side dish easy enough for a weeknight dinner, but gorgeous enough for a holiday table. Make it a salad by serving on top of dressed greens.
Provided by Elizabeth Lindemann
Categories Side Dish
Time 35m
Number Of Ingredients 8
Steps:
- Preheat your oven to 425 degrees F. Line a rimmed baking sheet with parchment paper (optional, for easy clean-up). Place the halved, seeded, and sliced delicata squash on the prepared baking sheet.
- Drizzle the squash with the olive oil (2 tablespoons), maple syrup (1 tablespoon), and season with kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Toss together to coat, arranging the squash pieces in a single layer and spreading them out evenly.
- Roast the squash at 425 degrees F for 25-30 minutes until golden brown on the outside and soft on the inside. Flip over if you want to halfway, but it's not necessary.
- Place cooked squash on a serving dish or platter. Sprinkle with the crumbled goat cheese (2 oz.), the pomegranate seeds (1/4 cup), and fresh chopped parsley (2 tablespoons). Serve.
Nutrition Facts : Calories 199 kcal, Carbohydrate 25 g, Protein 5 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 7 mg, Sodium 354 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 7 g, ServingSize 1 serving
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- Preheat the oven to 425 degrees Fahrenheit. Wash the squash and scrape off any tough bits of skin with a knife. Slice the squash into 1/2-inch wide rounds. Use a spoon to scoop out the seeds from each round. Drizzle the squash with a generous tablespoon of olive oil and a sprinkle of salt. Use your fingers to lightly coat all surfaces of the squash with olive oil. Bake for about 30 to 35 minutes or until the squash is tender and golden, flipping halfway.
- In a medium skillet over medium-low heat, toast the pepitas or pecans, stirring frequently, until they are fragrant and lightly golden on the edges, about 3 to 5 minutes. Remove from heat.
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ROASTED ACORN SQUASH AND BEET SALAD - BETTER HOMES & GARDENS
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4/5 (28)Calories 281 per servingTotal Time 1 hr 40 mins
- Preheat oven to 400°F. Tightly wrap beets, separated by color, in aluminum foil bundles. Place on middle oven rack. Roast 45 minutes to 1 hour, or until tender when tested with a sharp knife. Remove from the oven; cool slightly. Peel the beets and set aside.
- Place squash slices on a rimmed baking sheet. Toss with salt, pepper and 1 Tbsp. olive oil. Place on middle rack in oven and roast 15 minutes. Drizzle 1/3 cup maple syrup over squash, and roast another 10 minutes, or until tender. Cool.
- To make dressing, in a small bowl, whisk the mustard, lemon juice and 1/4 cup maple syrup. Add the 1/3 cup olive oil and whisk till smooth. Season to taste.
- To assemble, place salad greens in the middle of a large plate. Arrange beets and squash on lettuce. Pour half of the dressing over the salad. Sprinkle with pomegranate seeds. Pass remaining dressing. Makes 6 to 8 servings.
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5/5 (1)Published 2021-08-12Category Recipe Roundup
- Sweet & Spicy Delicata Squash with Apples & Onions. If you like to eat seasonally, this is a great fall recipe to try when the days get chilly. There’s a lot going on in this deceptively simple side- which is also Paleo, gluten-free, and dairy-free.
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- Cheesy Delicata Squash and Kale Casserole. If you love lasagna but your body doesn’t love pasta, this recipe is the answer to your prayers. Like lasagna, it’s a cheesy layered casserole.
- Avocado Kale Caesar Salad with Delicata Squash. Caesar salad isn’t just for summer! You can enjoy the classic side all year round with this gorgeous fall-themed recipe.
- Delicata Squash Tacos with Quick Pickled Onions. I can’t get enough of these incredible vegetarian tacos. Slices of roasted squash are piled onto a warm tortilla and topped with red onion, feta cheese, and fresh cilantro.
- Arugula Delicata Squash Pasta. Don’t be fooled by the pasta, as this recipe is more of a salad dish. It’s a beautiful bowl of peppery arugula, roasted squash, sweet potato, corn, and pasta tubes.
- Coconut Delicata Squash Soup. This is a savory-sweet soup that’s so creamy and thick, you’ll want to lick the bowl clean. It does take a bit of time because you’ll roast the squash first.
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- Preheat oven to 425 F (218 C). To prepare squash, use a sharp knife to carefully cut in half lengthwise (from root to tip), then remove seeds with a spoon or ice scream scooper. Slice squash halves into even wedges and leave the skin on.
- Arrange squash on a parchment-lined baking sheet. Sprinkle with oil, salt, and pepper and toss to coat. Spread in an even layer.Roast squash for ~15-20 minutes or until tender and golden brown.
- In the meantime, prepare dressing by adding balsamic vinegar to a small saucepan. Bring to a gentle boil. Then allow to simmer until it is reduced by half and looks thick (about 10-15 minutes). Watch carefully near the end as it can go from reduced to burnt quickly. You’ll know it’s done when, swirled, it coats the sides of the pan.
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