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 BEET AND WINTER SQUASH SALAD WITH WALNUTS
The colors of the vegetables were the inspiration behind this beautiful salad. You may be fooled into thinking the orange vegetables next to the dark beets are sliced golden beets, but they are slices of roasted kabocha squash.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Roast the beets. Preheat the oven to 425 degrees. Cut the greens off of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets and place in a baking dish or ovenproof casserole. Add about 1/4 inch water to the dish. Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl
- Line another roasting pan with foil or parchment and brush with olive oil. Peel the squash and cut in 1/2-inch thick slices. Toss with 2 teaspoons of the olive oil and salt to taste and place on the baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time that you roast the beets, but watch carefully if you need to put the baking sheet on a lower shelf. Remove from the heat and allow to cool
- Meanwhile, bring a large pot of water to a boil while you stem and wash the greens. Add salt to the water, and blanch the greens for 1 minute or until tender. Transfer the greens to a bowl of cold water, then drain and squeeze out the water. Chop coarsely
- Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice into half-moon shapes. Toss with half the salad dressing. In a separate bowl, toss the roasted squash with the remaining dressing
- Place the greens on a platter, leaving a space in the middle. Arrange the beets and squash in alternating rows in the middle of the platter. Sprinkle on the fresh herbs and the walnuts. If desired, sprinkle on crumbled feta. Serve
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 18 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 594 milligrams, Sugar 9 grams
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.
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.
WINTER VEGETABLE SALAD WITH BUTTERNUT SQUASH, BRUSSELS SPROUTS, AND BEETS
Winter Vegetable Salad with Roasted Butternut Squash, Brussels Sprouts, and Beets is a great recipe for a cold Winter night! It's also a perfect and festive side dish for the holidays, such as Thanksgiving and Christmas. This recipe is healthy, vegetarian, gluten-free, and packed with fiber!
Provided by Julia
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 375 F. Line the baking sheet with parchment paper.
- Trim ends of Brussels sprouts and remove yellow leaves. Slice all Brussels sprouts in half.
- In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.
- Place Brussels sprouts onto a parchment paper-lined baking sheet, cut side down, and roast in the oven at 375 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
- Preheat oven to 375 F. Line the baking sheet with parchment paper.
- In a medium bowl, combine cubed butternut squash (peeled and seeded), 2 tablespoons of olive oil, and salt, and toss to combine. Note: For more tips and details on how to peel, cut, and roast whole butternut squash, check out this article: How to Roast Butternut Squash.
- Spread butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking until softened.
- Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.
- Add 2 beets to a medium-size saucepan filled with water. Bring to boil. Boil the beets on medium heat, half-covered (allowing some heat to escape), for about 20 minutes. Remove from heat.
- Using a large spoon or a ladle, carefully remove beets from hot water. Let them cool. When completely cooled, peel the beets and then dice them into small cubes.
- Preheat the oven to 350 F. Line a baking sheet with parchment paper. Spread pecans in a single layer.
- Toast the pecans for about 5 to 10 minutes in the preheated oven at 350 F until they get darker in color.
- Note: Pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterward.
- Combine 1 cup of balsamic vinegar + 1/4 cup of honey or brown sugar in a medium pan and cook it down, regularly stirring. The mixture should reduce by about half. Consistency should be thick enough to coat the back of the spoon but should not be overly thick.
- In a large bowl, toss together roasted Brussels sprouts, roasted butternut squash, diced cooked beets, toasted pecans, and dried cranberries.
- Drizzle with the balsamic glaze.
Nutrition Facts : Calories 526 kcal, Carbohydrate 58 g, Protein 6 g, Fat 34 g, SaturatedFat 3 g, Sodium 47 mg, Fiber 9 g, Sugar 37 g, ServingSize 1 serving
12 BEST WINTER SALAD RECIPES: BUTTERNUT SQUASH SALAD & MORE
This Butternut Squash Salad is irresistibly fresh, featuring apple and a citrusy orange vinaigrette. Perfect for fall and winter!
Provided by Sonja Overhiser
Categories Side dish
Time 45m
Yield 4
Number Of Ingredients 12
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).
Nutrition Facts : Calories 398 calories, Sugar 17.9 g, Sodium 284.2 mg, Fat 34 g, SaturatedFat 5.8 g, TransFat 0 g, Carbohydrate 24.9 g, Fiber 3 g, Protein 3.3 g, Cholesterol 8.3 mg
ROSEMARY ROASTED BUTTERNUT SQUASH AND BEETS WITH GARLIC
NOTE: IT AS BEEN POINTED OUT IN THE REVIEWS THAT SQUASH COOKS FASTER THAN THE BEETS! Modified from AJC (online) What's For Dinner -- Food writer and AJC dining critic Meridith Ford Goldman found multiple uses for fresh pumpkin in AJC's Halloween feature story. Cut away chunks of pumpkin from the lid and inside scraps of your jack-o'-lantern, or use a separate pumpkin for roasting in this delectable fall side dish. Because I no longer buy pumpkins for Halloween, I've substituted butternut squash in this recipe.
Provided by KerfuffleUponWincle
Categories Onions
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400F degrees.
- In a large bowl, toss together the butternut squash, beets, onion, garlic, rosemary, and melted butter. Place the mixture in a 13x9 Pyrex casserole dish and sprinkle with salt and pepper.
- Roast in the oven for 35-40 minutes, or until the squash (or pumpkin) and the beets are tender.
Nutrition Facts : Calories 109.1, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.4, Sodium 89.7, Carbohydrate 10.1, Fiber 1.8, Sugar 3.8, Protein 1.2
SALAD OF WINTER GREENS, WALNUTS, ROASTED BEETS AND GOAT CHEESE
Categories Salad Leafy Green Nut Side Roast Vegetarian Goat Cheese Orange Walnut Beet Winter Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- For dressing:
- Whisk all ingredients in small bowl. Season with salt and pepper. for salad: Preheat oven to 400°F. Toss beets with 1 tablespoon oil in 11x7-inch metal baking pan. Roast beets until tender, about 1 hour 10 minutes. Cool beets; peel and cut into 1/2-inch wedges. (Dressing and beets can be made 1 day ahead. Cover separately; chill. Bring both to room temperature before continuing.)
- Mix lettuces, walnuts and dressing in large bowl; toss. Divide among plates. Arrange beets around greens; sprinkle with goat cheese and orange peel.
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5/5 (2)Total Time 35 minsCategory SaladCalories 253 per serving
- Pour the orange juice, apple cider vinegar, maple syrup, dijon mustard, salt and pepper, and olive oil into a mason jar and shake well to emulsify.
- Place the arugula into a large bowl or platter, top with the roasted beets and squash, chopped walnuts, crumbled goat cheese, and pomegranate seeds, and lightly toss. Pour the dressing over the salad and toss it all together. Serve and enjoy!
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From foodal.com
Reviews 6Category SaladCuisine VeganTotal Time 45 mins
- Preheat your oven to 400°F. Cut the butternut squash in half horizontally (i.e. not through the stem). Use a vegetable peeler to peel off the skin, then cut off the stem and the bottom. Cut each half in half through the ends and scrape out the seeds with a large spoon.
- Cut the flesh of the squash into 1/2-inch pieces. Toss with the olive oil, sea salt, and black pepper, then place on a baking sheet and roast for about 35 minutes, tossing once, until easily pierced with a fork and lightly browned.
- Cook the couscous according to package directions. Drain in a colander and rinse briefly with cool water if you plan to serve this dish cold.
- To make the dressing, whisk the lemon juice, vinegar, and salt together in a small bowl or glass measuring cup. Drizzle in the olive oil in a thin stream while whisking constantly to create an emulsion.
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From realhousemoms.com
Servings 4Estimated Reading Time 2 minsCategory Side DishCalories 248 per serving
- Spread out 2 double sheets of foil, about 16 inches long. They are doubled because the vegetables give off liquid and this prevents leaks.
- In a bowl mix the olive oil, vinegar, honey, ginger, rosemary, dill, salt, pepper. Whisk to mix well and set aside.
ROASTED BEETS AND BUTTERNUT SQUASH - COOKING CHAT
From cookingchatfood.com
Reviews 19Servings 4Cuisine AmericanCategory Side Dish
- Preheat oven to 325 convection setting (or 350 regular). Spread the beets and butternut squash in a roasting pan. Toss with the olive oil, garlic powder, rosemary and salt and pepper to taste.
- Place the roasting pan with the squash and beets in the oven. Roast for 40 minutes, and check for doneness. You will likely need about 10 more minutes of roasting but don’t want to overcook.
- Stir the veggies before returning to the oven. Roast another 10 minutes. The beets and squash should be starting to brown and both veggies should be tender when done.
- Remove the roasted beets and butternut squash from the cover when done. Toss with the maple syrup, and plate along with the rest of your feast. Top the beets and squash with a little sprinkle of pumpkin seeds and enjoy!
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From countryliving.com
Cuisine AmericanCategory Vegetarian, Thanksgiving, Salad, Side DishServings 8Total Time 1 hr 25 mins
WINTER BEET BUTTERNUT SQUASH SALAD RECIPE ⋆ COLD-WEATHER ...
From forkintheroad.co
5/5 (2)Total Time 1 hrCategory Salads + Side DishesCalories 464 per serving
- To roast beets: Pierce beets with a fork (with skin on) and place in a glass baking dish covered with aluminum foil. Bake until soft and cooked throughout, about 40 minutes. Set aside to cool, then remove skin with a small paring knife and cut into ½” cubes.
- To roast butternut squash: Toss squash cubes with olive oil and place on lightly oiled baking sheet. Roast in oven until soft and golden brown, about 35 minutes, stirring periodically to brown all sides. Set aside to cool.
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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)Category SaladsAuthor LobeeCalories 261 per serving
- Wrap the beets individually in aluminum foil. Place the butternut squash on a parchment-lined baking pan and drizzle with extra virgin olive oil and a generous sprinkling of salt and pepper. Spread the butternut squash out evenly on the baking sheet and place it, along with the aluminum wrapped beets, into the oven to roast. Roast the butternut squash for 25 to 30 minutes until tender. Roast the beets for 50 minutes to 1 hour, depending on their size, until a small sharp knife can be easily inserted into the middle indicating that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle.
- Once the beets have cooled enough to be able to handle, peel their skins. Or you can also use a paper towel to rub off the skins. Then slice the beets into 1/2-inch thick slices.
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