Butternut Squash Salad With Curry Dressing Recipes

BUTTERNUT SQUASH SALAD

Butternut Squash Salad image

This delicious butternut squash salad is filled with pomegranates, goat cheese, greens, and a spiced cumin-date dressing. It's hearty enough to be a meal on its own, but it'd also be a wonderful holiday side dish.

Provided by Jeanine Donofrio

Categories Salad

Time 50m

Number Of Ingredients 21

Ingredients

1 small butternut squash (peeled, seeded, and cubed)
½ to 1 teaspoon extra-virgin olive oil
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon cinnamon
¼ teaspoon cayenne (less if sensitive to spice)
6 cups loose-packed spring mix greens
2 ounces goat cheese (torn into smaller pieces)
2 Medjool dates (pitted and diced)
¼ cup pomegranate seeds
¼ cup pistachios (crushed and toasted)
sea salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 Medjool date (pitted)
½ garlic clove
⅛ teaspoon ground cumin
sea salt
black pepper (to taste)
3 to 5 tablespoons water (as needed to blend)

Steps:

Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the butternut squash cubes on the sheet and drizzle with olive oil and pinches of sea salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 30 to 35 minutes, or until tender and browned around the edges.
In a small bowl, stir together the cumin, coriander, cinnamon and cayenne. Set aside.
Make the Cider Date Dressing: In a blender, combine the olive oil, vinegar, lemon juice, date, garlic, cumin, salt, pepper, and 3 tablespoons of water. Add 1 to 2 more tablespoons of water as needed to blend.
Remove the butternut squash from the oven, let cool slightly, and, while warm, toss with the spice mixture.
Assemble the salad with the spring mix greens and half of the roasted squash. Drizzle with ⅓ of the dressing, toss lightly, then add the remaining squash, goat cheese, dates, pomegranates, and pistachios. Drizzle with more dressing as desired. Serve immediately.

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE

Roasted Butternut Squash Salad with Warm Cider Vinaigrette image

Provided by Ina Garten

Categories side-dish

Time 43m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

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.

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