Roasted Butternut Apple Pecan Salad Recipes

ROASTED APPLE SALAD WITH SPICY MAPLE-CIDER VINAIGRETTE

Roasted Apple Salad with Spicy Maple-Cider Vinaigrette image

We bought loads of apples and needed to use them. To help the flavors come alive, I roasted the apples and tossed them with a sweet dressing. -Janice Elder, Charlotte, North Carolina

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

4 medium Fuji, Gala or other firm apples, quartered
2 tablespoons olive oil
DRESSING:
2 tablespoons cider vinegar
2 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon Sriracha chili sauce
1/2 teaspoon salt
1/4 teaspoon pepper
SALAD:
1 package (5 ounces) spring mix salad greens
4 pitted dates, quartered
1 log (4 ounces) fresh goat cheese, crumbled
1/2 cup chopped pecans, toasted

Steps:

Preheat oven to 375°. Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 20-30 minutes or until tender, stirring occasionally. Cool completely., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine salad greens and dates. Drizzle dressing over salad and toss to coat., Divide mixture among 8 plates. Top with goat cheese and roasted apples; sprinkle with pecans. Serve immediately.

Nutrition Facts : Calories 191 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED BUTTERNUT SQUASH APPLE CRANBERRY SALAD WITH HARRISSA SPICED PECANS

Roasted Butternut Squash Apple Cranberry Salad with harrissa Spiced Pecans image

Roasted Butternut Squash Apple Cranberry Salad with harrissa Spiced Pecans. Easy Thanksgiving Salad. Vegan Gluten-free Soy-free Recipe.

Provided by Vegan Richa

Categories Salad

Time 40m

Number Of Ingredients 13

Ingredients

1/2 large butternut squash (cubed or use 1.5 cups frozen)
1/2 tsp dried thyme or 2 tsp fresh (chopped)
salt to taste
freshly ground black pepper to taste
oil as needed
1 tsp oil
1/4 cup pecans
1.5 tsp or more dry harissa spice blend
3 cups of mixed baby greens
1 apple thinly sliced
2 to 3 Tbsp dried cranberries
salt and pepper
lemon juice (olive oil or balsamic vinegar as dressing)

Steps:

Toss the butternut cubes in oil, salt, pepper and thyme. Spread on a baking sheet and bake at 400 degrees F / 200ºc until tender. (25 to 35 minutes depending on the size of the cubes). Or cook in a skillet over medium heat. Add a splash of water, cover and cook until tender. Stir after 10 minutes.
Toast the pecans in a skillet over medium heat until lightly toasted. 4 to 5 minutes. Add oil and harrisa spice blend. Toss to coat. Cook until the pecans are toasted to preference.
In a bowl, toss or layer the greens, cranberries, apples, roasted butternut and spicy pecans. Dress with salt and generous dash of pepper. Add a drizzle of lemon juice or balsamic just before serving.

Nutrition Facts : Calories 367 kcal, Carbohydrate 53 g, Protein 4 g, Fat 18 g, SaturatedFat 1 g, Sodium 316 mg, Fiber 9 g, Sugar 24 g, ServingSize 1 serving

ROASTED BUTTERNUT, APPLE & PECAN SALAD

Roasted Butternut, Apple & Pecan Salad image

I found this online while looking for the perfect salad for a fall dinner party. It was adapted from the Canyon Ranch Cooks cookbook. This recipe is delicious and my guests were quite impressed!

Provided by ScrappieDoo

Categories Apple

Time 40m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs butternut squash, peeled, seeded, and cubed
5 granny smith apples, cored and cubed
2 teaspoons canola oil
1 tablespoon pumpkin pie spice
3/4 cup red wine vinegar
1/2 cup pure maple syrup
1/2 cup pecans, chopped

Steps:

Preheat oven to 400°F.
Mix squash and oil in bowl. Sprinkle with spice mix and toss to coat.
Place squash on ungreased baking sheet and roast for 15-20 minutes, or until golden.
In a small bowl, combine vinegar and maple syrup and pour over squash. Bake for 5 minutes more.
Place apples and pecans in large bowl and add hot squash mixture. Toss lightly and allow to cool before serving.

Nutrition Facts : Calories 166.4, Fat 5.1, SaturatedFat 0.5, Sodium 6.1, Carbohydrate 32.1, Fiber 4.1, Sugar 19, Protein 1.6

BOSTON LETTUCE WITH ROASTED RED ONIONS

Boston Lettuce with Roasted Red Onions image

Forget boring tossed salads! This Boston lettuce salad will have your guests asking for the recipe. Top with bacon, or substitute feta for the Gorgonzola for a change of taste. -Josh Carter, Birmingham, Alabama

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings

Number Of Ingredients 9

Ingredients

2 medium red onions, cut into 1/4-inch wedges
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/3 cups balsamic vinegar
6 tablespoons orange juice
4 heads Boston or Bibb lettuce, halved lengthwise
1/2 cup crumbled Gorgonzola cheese
Toasted chopped walnuts, optional

Steps:

Preheat oven to 400°. Place onions on a foil lined baking sheet. Drizzle with oil. Sprinkle with salt and pepper; toss to coat. Roast until tender, 20-25 minutes, stirring occasionally. , In a small saucepan, combine vinegar and juice. Bring to a boil; cook until reduced by half, 8-10 minutes. , Top lettuce halves with roasted onions. Drizzle with sauce and top with cheese. Sprinkle with additional black pepper and if desired, chopped walnuts.

Nutrition Facts : Calories 101 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 135mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

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