BUTTERNUT SQUASH SALAD
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
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.
REFRESHING SUMMER SQUASH SALAD
Great dinner for the summer.
Provided by TJ Lombard
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Toss yellow squash and zucchini with salt in a large bowl.
- Whisk mint, olive oil, lemon juice, lemon zest, and black pepper in a small bowl; pour over squash mixture. Toss to coat.
- Heat a small nonstick skillet over medium heat; cook and stir prosciutto in the hot skillet until crisp, about 2 minutes.
- Divide squash salad over 4 plates. Evenly sprinkle prosciutto and feta cheese over salads.
Nutrition Facts : Calories 122.6 calories, Carbohydrate 6.5 g, Cholesterol 17.8 mg, Fat 9.1 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 901.8 mg, Sugar 1.3 g
SUMMER SQUASH SALAD
This is a colorful and tasty alternative to coleslaw. Like most gardeners, we usually have an abundance of squash and zucchini in summer, so this dish is inexpensive to prepare and a great way to put this fresh produce to use. -Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, toss the zucchini, squash and radishes. In a small bowl, whisk the remaining ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. If desired, top with additional snipped fresh parsley.
Nutrition Facts : Calories 188 calories, Fat 19g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 368mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
SQUASH SALAD
Look for thin zucchini and yellow squash. The squash will have fewer seeds.
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- 1. Cut the zucchini and squash in thin slices on the diagonal; place in a bowl.
- 2. Prepare the dressing: Whisk the vinegar, mustard, salt, and pepper together in a bowl. Slowly drizzle in the oil, whisking constantly until thickened. Toss with the squash. Let rest 10 minutes.
- 3. Place the arugula in a salad bowl. Cut the tomato in half lengthwise and then into very thin wedges; scatter over the greens.
- 4. Before serving, spoon the squash and dressing over arugula. Sprinkle with parsley and season with salt and pepper. Serve immediately, tossing at the table.
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.
SQUASH SALAD
The flavors from the dressing in this salad get even better with time. My family loves this, and I love that it uses up fresh summer produce.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, toss the zucchini, squash and radishes. In a small bowl or jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetables. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 137 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 274mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
SUMMER SQUASH AND TOMATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives. Season with salt and pepper and set aside. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter. Top with the tomato mixture and let sit, 30 minutes. Transfer to a bowl.
BOUNTIFUL SUMMER SQUASH SALAD
This is a tasty way to use up your bounty of summer squash and zucchini! A few ingredients plus a few minutes equals a delicious and nutritious summer meal or side dish for steak, chicken, or pork!
Provided by JennB1972
Categories Salad Vegetable Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Combine summer squash, zucchini, red onion, and baby carrots in a large bowl. Sprinkle with black pepper, cracked peppercorns, salt, and red pepper flakes. Drizzle olive oil over the top. Add dill. Pour red wine vinegar over everything and mix well.
- Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 79.8 calories, Carbohydrate 11 g, Fat 3.9 g, Fiber 3.2 g, Protein 2.9 g, SaturatedFat 0.6 g, Sodium 894.7 mg, Sugar 4.6 g
BUTTERNUT SQUASH SALAD
Get a whopping 4 of your 5-a-day with this superhealthy salad, why not make extra for your lunchbox too
Provided by Jenny White
Categories Dinner, Main course
Time 1h5m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Spread the squash over a large baking sheet, drizzle over the oil and bake for 30 mins or until tender.
- Meanwhile, cook the rice and lentils in boiling salted water for 20 mins, adding the broccoli for the final 4 mins of cooking. Drain well, then stir in the cranberries and pumpkin seeds with some seasoning. Add the squash, pour over the lemon juice and serve.
Nutrition Facts : Calories 266 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 18 grams sugar, Fiber 7 grams fiber, Protein 12 grams protein, Sodium 0.05 milligram of sodium
SWEET & SOUR SQUASH SALAD
This salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. -Opal Shipman Levelland, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- For dressing, whisk first 6 ingredients until sugar is dissolved. Place vegetables in a large bowl; toss with dressing., Refrigerate, covered, until cold. Serve with a slotted spoon.
Nutrition Facts : Calories 241 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 703mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 2g fiber), Protein 2g protein.
More about "squash salad recipes"
10 BEST SPAGHETTI SQUASH SALAD RECIPES | YUMMLY
From yummly.com
SIMPLEST SQUASH SALAD | AMERICAN HEART ASSOCIATION RECIPES
From recipes.heart.org
Servings 4Calories 54 per serving
HARISSA SQUASH SALAD | JAMIE OLIVER RECIPES
From jamieoliver.com
BUTTERNUT SQUASH SALAD RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
ROASTED BUTTERNUT SQUASH SALAD ALLRECIPES - RECIPE-LIST.NET
From recipe-list.net
BUTTERNUT SQUASH SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
WINTER VEGETABLE SALAD WITH BUTTERNUT SQUASH, BRUSSELS SPROUTS, …
From juliasalbum.com
OUR BEST SUMMER SQUASH RECIPES - FOOD COM
From foodnetwork.com
BUTTERNUT SQUASH SALAD (EASY!) - WHOLESOME YUM
From wholesomeyum.com
FALL SQUASH SALAD — MARIANI NUT
From marianinut.com
INA GARTEN’S BUTTERNUT SQUASH SALAD - FOOLPROOF LIVING
From foolproofliving.com
BUTTERNUT SQUASH SALAD RECIPE - BBC FOOD
From bbc.co.uk
BUTTERNUT SQUASH HARVEST SALAD {PALEO, WHOLE30}
From paleorunningmomma.com
MEDITERRANEAN ROASTED BUTTERNUT SQUASH SALAD - HUNGRY HEALTHY …
From hungryhealthyhappy.com
PEAR SALAD WITH CREAMY POMEGRANATE DRESSING!
From carlsbadcravings.com
SUMMER SQUASH SALAD RECIPE - RELUCTANT ENTERTAINER
From reluctantentertainer.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