QUINOA-AND-APPLE SALAD WITH CURRY DRESSING
As a side dish for supper or a main course for lunch, this salad gets its fresh taste and pretty color from curry powder and mint.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Spread almonds on a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop nuts.
- Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
- Whisk together honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint.
Nutrition Facts : Calories 304 g, Fat 14 g, Fiber 5 g, Protein 8 g, Sodium 154 g
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 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.
KALE SALAD WITH BUTTERNUT SQUASH, CRANBERRIES AND PEPITAS
This satisfying autumnal salad from Kathryn Anible, a personal chef in New York, is dressed with a sweet-tart apple cider vinaigrette.
Provided by Tara Parker-Pope
Categories easy, lunch, salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Peel the squash, cut in half and scoop out the seeds. Cut the squash into 1/2-inch slices. Toss the squash with 2 tablespoons olive oil and salt and pepper to taste. Place in a single layer onto a baking sheet and roast for 20 minutes, or until the squash can be pierced by a knife. Remove from the oven and allow to cool.
- Slice the kale into bite-size pieces. In a small bowl, mix together the apple cider, cider vinegar, 2 tablespoons oil and maple syrup and season with salt and pepper. Drizzle a little of the dressing over the kale and gently rub the dressing over the leaves, by hand, to coat. Toss the kale with cranberries.
- In a separate bowl, mix together the remaining 1 tablespoon olive oil, pepitas, cinnamon, brown sugar and a dash of salt. Toast the pepitas in a shallow pan, just until they start to get tan and fragrant. Set aside to cool.
- Divide the squash and kale onto plates and top with the toasted pepitas.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 20 grams, Carbohydrate 39 grams, Fat 25 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 558 milligrams, Sugar 19 grams, TransFat 0 grams
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
More about "butternut squash salad with curry apple dressing recipes"
FALL HARVEST SALAD WITH BUTTERNUT SQUASH AND APPLE
From aheadofthyme.com
BUTTERNUT SQUASH SALAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
BUTTERNUT SQUASH SALAD WITH APPLE CIDER VINEGAR DRESSING
From wyseguide.com
33 EASY BUTTERNUT SQUASH RECIPES FOR FALL - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Mar 7, 2022Category Recipe Roundup
- Butternut Squash Soup. This butternut squash soup will always be one of my favorite recipes. The base is rich, creamy, and thick, making it the perfect winter soup.
- Butternut Squash and Chorizo Hash. This hash is devour-worthy any time of day! From dawn to dusk, solo or crowd servings, this butternut squash hash is epic on all levels.
- Roasted Butternut Squash. Sometimes all you need is something simple, so this recipe is amazing to keep on hand. The best part? It’s a cinch to make. Want to save this recipe?
- Apple Butternut Squash Casserole. I’m always looking for new dishes to bring to family gatherings, and this casserole always earns an encore! The texture and flavor will make you drool just thinking about it.
- Chai-Spiced Butternut Squash Muffins with Salted Honey Glaze. If you enjoy pumpkin bread then you have to give these squash chai muffins a try! Their flavor and preparation are very similar to recipes that use pumpkins, and the salted honey glaze is truly the cherry on top.
- Butternut Squash & Mushroom Tart. Most tarts are sweet by nature, so when I saw this recipe I knew I had to share! This savory baked tart is rich, buttery, and so wholesome.
- Vitamix Butternut Squash Soup. It really doesn’t get much easier than tossing all of your ingredients into your blender and waiting a few minutes. If you’re in a hurry, but still crave the benefits of butternut squash, you have to try this recipe!
- Roasted Butternut Squash Salad. I am always game for a loaded-up salad, especially when it looks this good. After roasting up some butternut squash and bacon, all that’s left is piling it high over a bed of greens.
- Hasselback Butternut Squash, Two Ways. Okay, Hasselback potatoes are tasty, but have you ever had Hasselback squash? YUM. Sweet or savory, there really isn’t a wrong way to make these.
- Orange Shakshuka. Shakshuka is one of those comfort foods I just can’t get enough of in cold winter months. And this spin on a classic is an incredibly filling and savory meal for all.
ROASTED BUTTERNUT SQUASH & APPLE SALAD - COOKIE AND KATE
From cookieandkate.com
4.9/5 (30)Total Time 1 hr 20 minsCategory SaladCalories 549 per serving
- To prepare the wheat berries (if you’re using another grain, cook according to package directions): Combine the rinsed wheat berries with 3 1/2 cups water in a medium pot. Bring to a rolling boil over high heat, then cover, reduce heat and simmer for 1 hour, or until the wheat berries are pleasantly tender but still have some chew to them. Drain off excess water, return the wheat berries to the pot and stir in 1/4 teaspoon salt. Set aside to cool.
- To roast the apples: Preheat oven to 425 degrees Fahrenheit. Line one small and one large baking sheet with parchment paper. On the small sheet, arrange the apple wedges in a single layer. Bake the apple slices on the middle rack for 10 minutes, until they are starting to collapse on themselves but before they have burst open. Let the apple slices cool on the pan before removing.
- Meanwhile, to prepare the squash: Slice off the top and bottom ends of the squash, then slice it in half vertically. Use a spoon to scoop out the seeds and discard them. Slice the squash into 1/2″ wide half-moon shapes. Transfer the squash to the large baking sheet and drizzle with 1 tablespoon olive oil. Toss until the squash is lightly coated in oil and sprinkle with salt. Arrange the squash in a single layer and roast for 30 minutes, tossing halfway, until the squash is tender and caramelized on the edges. Set aside to cool.
- To prepare the pecans: In a medium skillet over medium heat, toast the pecans until they are fragrant, stirring frequently, about 4 minutes. Add the maple syrup and a generous pinch of cinnamon and salt and cook, while stirring constantly, until the syrup has condensed and mostly evaporated, about 2 more minutes. Transfer to a plate to cool.
BUTTERNUT SQUASH SALAD WITH CURRY-APPLE DRESSING
From weightwatchers.com
Cuisine American,Indian,CanadianCategory Dinner,Lunch,AppetizersServings 6Total Time 51 mins
- 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.
BUTTERNUT SQUASH SALAD WITH CURRY-APPLE DRESSING
From weightwatchers.com
Servings 6Total Time 51 minsCategory Lunch,Dinner
- 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.
STUFFED BUTTERNUT SQUASH WITH CURRIED COUSCOUS SALAD - LITTLE …
From littlespicejar.com
INA GARTEN’S BUTTERNUT SQUASH SALAD - FOOLPROOF LIVING
From foolproofliving.com
EASY BUTTERNUT SQUASH SALAD | HEALTHY SALAD WITH POMEGRANATE …
From diethood.com
SQUASH RECIPES - THE ENDLESS MEAL®
From theendlessmeal.com
FALL SALAD WITH MAPLE-LIME DRESSING - JULIA'S ALBUM
From juliasalbum.com
BUTTERNUT SQUASH SALAD – A COUPLE COOKS
From acouplecooks.com
BUTTERNUT SQUASH AND APPLE SALAD - MAYO CLINIC
From mayoclinic.org
10 BEST CURRY SALAD DRESSING RECIPES | YUMMLY
From yummly.com
WARM WINTER SALAD - BAD TO THE BOWL
From badtothebowl.com
30-DAY HEART-HEALTHY MEDITERRANEAN DIET DINNER PLAN
From eatingwell.com
BUTTERNUT SQUASH SALAD - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
VEGAN CURRY BUTTERNUT SQUASH SOUP WITH KALE RECIPE
From recipeme.co.za
BUTTERNUT SQUASH, APPLE, AND KALE SALAD WITH HONEY DIJON …
From theshortordercook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love