WARM QUINOA SALAD WITH BUTTERNUT SQUASH, AVOCADO & ARUGULA
This is a warm and filling salad filled with protein-rich quinoa, roasted butternut squash, avocado and fresh arugula leaves.
Provided by felicia | Dish by Dish
Categories Salad
Time 55m
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper or a silpat.
- Place the diced butternut squash in a single layer on the prepared baking sheet and drizzle with vegetable oil.
- Roast the butternut squash for 45 minutes, flipping them over halfway through, until they are cooked through and crispy on the edges.
- As the butternut squash is roasting, combine the red and white quinoa with the vegetable stock in a pot and bring to a boil. Once the stock starts to boil, reduce heat to low, and cover, leaving a small gap for steam to escape.
- Allow the quinoa to cook for the next 15 minutes, then switch off the heat, before fluffing the quinoa and letting it sit covered for another 5 minutes.
- In a large mixing bowl, combine cooked quinoa, roasted butternut squash, arugula, and diced avocado. Sprinkle salt over the ingredients and drizzle them with lemon juice and olive oil. Mix together and 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.
WARM SQUASH & QUINOA SALAD
Whenever I see butternut squash at the supermarket, I buy one. It's amazing tossed with earthy quinoa, Italian spices and crunchy pine nuts. And don't get me started on the browned butter! Yum. -Carly Taylor, Libertyville, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine quinoa, cumin and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 10-13 minutes. Remove from heat; keep warm., Meanwhile, in a large skillet, heat butter over medium-low heat until golden brown, 3-5 minutes, stirring constantly. Immediately stir in squash and seasonings; cook, covered, until tender, 10-12 minutes, stirring occasionally. Add to quinoa, stirring gently to combine. Top with cheese and, if desired, pine nuts.
Nutrition Facts : Calories 314 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 449mg sodium, Carbohydrate 49g carbohydrate (2g sugars, Fiber 7g fiber), Protein 11g protein.
QUINOA, BUTTERNUT SQUASH, AND KALE SALAD
This is a go-to type of recipe I use a lot. The seasonings are pretty great and can be used for sweet potato fries and a fish marinade too. You can vary this recipe by adding your favorite grain, or bean! You can also use whichever herb you enjoy.
Provided by Jessipes
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine 1 tablespoon olive oil, cumin, oregano, chili powder, salt, and pepper together in a bowl. Add butternut squash and zucchini; toss until coated. Place butternut squash and zucchini onto a baking sheet.
- Bake in the preheated oven, tossing once half way through, until soft, about 25 minutes. Remove from oven; cool.
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Drain and cool.
- Combine remaining 1 tablespoon olive oil, butternut squash, zucchini, quinoa, kale, parsley, raisins, red onion, apple cider vinegar, and honey in a bowl; toss until salad is combined.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 34.9 g, Fat 5.1 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 0.7 g, Sodium 132.3 mg, Sugar 10.5 g
SALAD OF WARM BUTTERNUT SQUASH, POMEGRANATE AND GREENS
Perfect for Autumn! This is a colourful, beautiful and delicious salad. Modified from a recipe found on http://www.danispies.com She is, "a Certified Health and Nutrition Counselor, Fitness Trainer and Mom who is passionate about finding simple ways to make real, whole, nutrtious foods a part of an everyday kitchen." NOTE: "Choose squash that are heavy for their size and have dull, not shiny, rinds. The rinds should be firm. Soft rinds may mean a watery, flavorless squash. The heavier they are, the moister and tastier they are." http://www.npr.org
Provided by UmmBinat
Categories Spinach
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F Toss butternut squash pieces, olive oil, rosemary, and crushed red pepper or pinch cayenne on large baking sheet. Sprinkle with sea salt, to taste. Roast for 10 minutes. Remove squash from oven and flip them around a bit before popping back into the oven for another 10 minutes or so depending on the size and oven they may be done sooner. You are looking for the squash to begin browning and to become nice and tender.
- (The squash can be made up to two hours ahead. Let stand at room temperature. I prefer it warm).
- While the squash is baking whisk the freshly squeezed orange juice, freshly squeezed lemon juice, and extra virgin olive oil together. Season with some sea salt and freshly ground black pepper to taste and set aside.
- When you are ready to assemble the salad, combine the lettuce, pomegranate seeds, and walnuts and lightly toss in the dressing. Spoon warm or room temperature squash over the top of the salad and sprinkle with feta cheese.
- Enjoy!
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- Dice the squash into bite-size pieces, toss in a little olive oil and allspice and roast approx 40min at 375F/190C until starting to brown and tender to knifepoint. Leave to cool - this can be done ahead of time and the squash stored in the fridge for a day or two.
- If starting with uncooked quinoa, cook according to instructions, usually with around 1 cup of water for 1/2cup uncooked quinoa, bring to boil and simmer around 10min until water absorbed and grains 'bloom' little curls. This, too, can be done ahead and the quinoa stored in the fridge a couple days.
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- Whisk together the oil, lime juice and honey until well combined. Mix all of the other chopped ingredients and quinoa, pour over the dressing and mix through.
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