BUTTERNUT SQUASH FETA SALAD WITH ARUGULA
This Butternut Squash Feta Salad recipe is healthy and perfect for fall! It's roasted and tossed with arugula, maple dressing, and walnuts.
Provided by Christine Rooney
Categories Salad
Time 30m
Number Of Ingredients 16
Steps:
- Heat oven to 400 degrees.
- Peel 1 large butternut squash and cut into small cubes. Place the butternut squash cubes onto a baking sheet.
- Drizzle the butternut squash with 2 Tbsp. olive oil. Sprinkle 1 tsp. smoked paprika, 1 tsp. garlic powder, 1 tsp. Italian seasonings, and a few generous pinches of salt and pepper on the squash. Toss squash in the oil and spices until evenly coated.
- Place the pan in the oven and roast the butternut squash for 18-20 minutes. The squash should easily pierce with a fork when finished. Remove the pan from the oven, set aside, and allow to cool.
- For The Dressing: Add 2 Tbsp. olive oil, 2 tsp. Dijon mustard, 3 tsp. maple syrup, 3 tsp. lemon juice, and a pinch of salt and pepper to a small bowl. Whisk until completely combined.
- Place 1 package (4-5 cups) of mixed greens, dark leafy greens, or salad greens of your choice in a large bowl or on a serving platter. Drizzle as much or as little of the salad dressing onto the greens. Toss to coat completely.
- To serve: Place the cooled butternut squash on top of the dressed greens. Sprinkle 3/4 cup (or so) of feta cheese and 3/4 cup (or so) of walnuts on top of the salad. Serve alongside roasted meat, as a side dish for a holiday party, or enjoy on its own.
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
ROASTED BUTTERNUT SQUASH SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Put the pine nuts in a small skillet over low heat and slowly toast them, stirring, until they're golden brown and fragrant, about 2 minutes. Set aside off heat.
- To prepare the butternut squash, cut off the top and bottom, then use a sharp knife or vegetable peeler to remove the hard skin. Cut the squash in half lengthwise and remove the seeds with a spoon. Slice the squash into sticks and then slice the sticks into cubes.
- Meanwhile, melt the butter in a small skillet or saucepan over low heat. Skim off as much of the foam as you can. Put the squash in a bowl and pour in the melted butter. Sprinkle with salt and pepper and toss to combine.
- Spread the squash out on a rimmed baking sheet and roast, shaking the baking sheet once or twice during roasting, 25 to 30 minutes. Crank up the heat to 400 degrees F and roast until the squash is sizzling and golden brown around the edges, another 15 minutes or so. Set aside to cool for 5 minutes, then add the Parmesan and toss together. Toss in the pine nuts.
- Mix the olive oil with the balsamic in a bowl and sprinkle in a little salt and pepper. Put the salad greens in a serving bowl and toss with half the dressing. Add the squash mixture and lightly toss it in. Serve the extra dressing on the side. Top with additional Parmesan if desired.
ROASTED BUTTERNUT SQUASH BREAD SALAD
This sheet-pan recipe is an easy way to get a hearty vegetarian meal on the table in under an hour. Inspired by panzanella, which traditionally provides new life for stale bread by tossing it with juicy tomatoes, this bread salad instead gets its moisture from an earthy tahini dressing. The creamy tahini is lightly sweetened with honey, which plays well with the buttery squash, while a flourish of fresh herbs adds a light, springy finish. This makes for a nice supper on its own, but it would also work well as a side to roasted chicken or fish.
Provided by Colu Henry
Categories salads and dressings, vegetables, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Line a large sheet pan with parchment paper or foil. In a large bowl, toss the squash with 2 tablespoons olive oil. Season well with salt, black pepper and red-pepper flakes (if using) and toss again. Spread the squash in an even layer on the sheet pan and roast until it begins to brown in spots, 10 to 15 minutes.
- While the squash roasts, in the same bowl (no need to wipe it out), toss the bread with the remaining olive oil and season with salt and pepper. After the squash has roasted for 10 to 15 minutes, remove from the oven and turn the squash pieces over. Add the bread to the sheet pan. Roast 10 to 15 minutes more, turning the bread halfway through, until the croutons are golden and crisp and the squash is tender.
- While the squash and croutons roast, whisk together the tahini, lime juice, honey and 2 tablespoons water. Season to taste with salt.
- Arrange the squash and croutons on a platter or in a bowl and drizzle with the dressing. Scatter with the herbs, if using.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 15 grams, Carbohydrate 37 grams, Fat 18 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 651 milligrams, Sugar 7 grams, TransFat 0 grams
ROASTED BUTTERNUT SQUASH SALAD WITH BACON AND ONIONS
Roasted Butternut squash is sauteed with onions, then tossed with crumbled bacon, toasted pecans, raisins, and chopped romaine lettuce and drizzled with maple syrup "dressing" to make a tasty, warm salad.
Provided by Marcia
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Brush cut sides of butternut squash with olive oil. Wrap each squash half tightly in aluminum foil.
- Roast squash halves in the preheated oven until they begin to soften, about 20 minutes. Remove squash from the oven and let sit until cool enough to handle. Remove foil and slice into 3/4-inch thick slices. Remove skin from each slice and cut into 3/4-inch cubes. Set aside 8 cups of the cubed squash, reserving any remaining squash for another use.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Remove bacon and drain on paper towels. Add onions to the skillet and cook in the bacon grease for 2 to 3 minutes. Add 8 cups squash and cook, tossing occasionally, until onions are soft and beginning to caramelize, and squash cubes are tender, 10 to 15 minutes.
- Place romaine lettuce in a large serving bowl. Crumble bacon on top and add pecans and raisins. Add butternut squash-onion mixture; toss to combine. Drizzle with maple syrup and serve warm.
Nutrition Facts : Calories 256.6 calories, Carbohydrate 40.9 g, Cholesterol 7.9 mg, Fat 10 g, Fiber 6.4 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 179.7 mg, Sugar 15.8 g
ROASTED TOASTED SALAD
This salad is the perfect balance of roasted sweet shallots and butternut squash, on a bed of fresh green leaves, topped with the crunch of pecans, pumpkin seeds and crispy fried onions.
Provided by Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the salad: Preheat your oven to 350 degrees F (180 degrees C/Gas mark 4).
- Arrange the butternut squash and shallots on a baking sheet, drizzle with the olive oil and balsamic vinegar and mix together. Sprinkle over a pinch of sea salt and a pinch of black pepper.
- Bake until the squash and shallots are lightly browned and tender, about 35 minutes, checking halfway through to give them a mix around.
- Meanwhile, in a heavy-bottomed skillet (no need to add oil), toast the pecans and pumpkin seeds over medium heat until fragrant, 1 to 2 minutes. Tip the nuts into a bowl and set aside.
- For the dressing: Whisk the oil, vinegar, mustard, lemon juice and a pinch of sea salt in a cup or jar.
- Lay the mixed salad leaves and radicchio wedges on a large serving board or platter. Arrange the roasted shallots and squash on top. Drizzle over the dressing. Then sprinkle over the toasted pecans and pumpkin seeds and crispy fried onions.
ROASTED BUTTERNUT TOSSED SALAD
This salad makes an easy and special side dish for Thanksgiving dinner, and it's packed with nutritious veggies, almonds, berries and squash. -Katie Wollgast, Florissant, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. In a large bowl, toss the squash and onion with honey, salt, garlic powder and pepper. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 20-25 minutes or until vegetables are tender, stirring once. Cool slightly., In another bowl, combine the spinach, iceberg lettuce, cheese and squash mixture. Just before serving, drizzle with 4 Tbsp. dressing and toss to coat. Divide salad among 8 plates; top with stuffing cubes, dried cranberries, slivered almonds and bacon. Drizzle with remaining dressing.
Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 453mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
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