Arugula Salad With Roasted Butternut Squash And Parmesan Cheese Recipes
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.
ARUGULA SALAD WITH ROASTED BUTTERNUT SQUASH AND PARMESAN CHEESE
A delicious fall salad with arugula, butternut squash, and shaved Parmesan cheese. Baked butternut squash has a wonderful sweet flavor that pairs well with the greens and cheese.
Provided by Anonymous
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Toss butternut squash with 1 tablespoon oil and spread on a baking sheet.
- Bake in the preheated oven until squash is soft, about 30 minutes. Allow to cool for 10 minutes.
- Stir together remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper for the dressing.
- Combine squash and arugula in a salad bowl, drizzle with dressing, and mix to combine. Serve topped with shaved Parmesan.
Nutrition Facts : Calories 233.6 calories, Carbohydrate 11.7 g, Cholesterol 13.2 mg, Fat 18.3 g, Fiber 2.4 g, Protein 8.1 g, SaturatedFat 4.5 g, Sodium 289 mg, Sugar 3.5 g
BUTTERNUT SQUASH ARUGULA SALAD
With a broad range of flavors and textures this butternut squash arugula salad is a great fall salad to serve this season for lunch or dinner!
Provided by David & Debbie Spivey
Categories Salad
Time 20m
Number Of Ingredients 11
Steps:
- Cut the butternut squash into ½-inch pieces. Toss the squash in a small bowl with the extra-virgin olive oil and season with salt and fresh cracked black pepper, to taste. Coat well.
- Arrange the cubes of butternut squash in a single layer inside the air fryer. Cook at 400 degrees F for 8 to 10 minutes, stir them around then cook for an additional 8 to 10 minutes until they are fork tender and crisp.
- Remove and allow them to cool slightly.
- Preheat oven to 400 degrees F. Line a baking sheet with foil.Arrange the squash in a single layer on the baking sheet. Roast the squash for 15 to 20 minutes, toss and continue to roast for an additional 15 to 20 minutes, until tender and browned slightly.
- Remove and allow them to cool slightly.
- Meanwhile, In a large bowl, whisk together the white wine vinegar, Dijon mustard together while slowly whisking in the olive oil until smooth. Season with salt and pepper to taste.Alternatively, you can put all of the dressing ingredients into a small jar and shake, until combined.
- Toss the butternut squash, arugula, red onion, and almonds with the Dijon vinaigrette.
- To serve, divide the salads among two serving dishes. Serve with the Dijon vinaigrette drizzled over the salad.
Nutrition Facts : Calories 395 kcal, Carbohydrate 16 g, Protein 11 g, Fat 34 g, SaturatedFat 6 g, Cholesterol 9 mg, Sodium 225 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
ARUGULA SALAD WITH BACON AND BUTTERNUT SQUASH
This is just a quick salad I came up with from leftovers and loved! I liked the way the arugula paired with the bacon and squash. Add a baguette or a bagel, and it's a great lunch all on it's own! Dress with balsamic vinaigrette or simply oil and vinegar. Feta cheese can be used for the goat cheese, if you prefer.
Provided by sarah.antoinette
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 20m
Yield 1
Number Of Ingredients 7
Steps:
- Cook bacon in a skillet over medium-high heat until some of the fat renders into the pan, 2 to 3 minutes. Add mushrooms; cook and stir together until the mushrooms are tender, about 5 minutes. Stir squash cubes into the bacon mixture; continue cooking until the squash is hot and the bacon crisp, 3 to 5 minutes more.
- Put arugula in a bowl; top with bacon, mushroom, and squash mixture. Sprinkle goat cheese over the salad and top with pine nuts. Sprinkle with cracked black pepper.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 10.3 g, Cholesterol 32.3 mg, Fat 14.1 g, Fiber 2.9 g, Protein 13.1 g, SaturatedFat 7.4 g, Sodium 368 mg, Sugar 2.2 g
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
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- Preheat the oven to 400º. Place the butternut squash chunks on a sheet pan and toss with 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
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- 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. Check for seasonings and sprinkle with more salt and pepper if needed.
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- Preheat the oven to 400 degrees. Place the squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt, and ½ 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 ¼ cup. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon salt, and ½ teaspoon 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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- Meanwhile, place the pine nuts in a pie plate and toast for about 6 minutes, until golden and fragrant. Let cool.
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- Peel and dice the squash into 1" chunks. Place in large bowl and toss with maple syrup, olive oil, salt, and pepper. Roast uncovered on lined baking sheet, turning once, ~ 20-25 minutes or until squash is tender. Let cool ~ 5 minutes.
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