Autumn Salad With Roasted Squash Cranberries And Spicy Sunflower Seeds Recipes

10 BEST AUTUMN SALADS (+ EASY MENU)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an autumn salad in 30 minutes or less!

AUTUMN SALAD WITH BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Toss butternut squash with olive oil, salt, and pepper. Spread out on the prepared baking sheet.
• Roast in the preheated oven until browned on the edges, stirring halfway through, 20 to 30 minutes. Let cool to room temperature.
• Meanwhile, prepare pumpkin seeds. Heat oil in a small frying pan over medium heat. Add pumpkin seeds, salt, paprika, and cumin. Cook, stirring often, until fragrant, 2 to 3 minutes. Add maple syrup, stir to coat, and remove from heat.
• Combine balsamic vinegar, olive oil, maple syrup, brown sugar, garlic, salt, and pepper in a glass jar with a screw-top lid. Tighten lid and shake vigorously to emulsify dressing.
• Layer mixed greens, persimmons, cooled butternut squash, feta, pomegranate seeds, and pumpkin seeds on a large platter. Drizzle 1 to 2 tablespoons of vinaigrette over salad and serve remainder alongside.

AUTUMN SQUASH SALAD

Steps:

• Preheat the oven to 375°. Heat the pickling liquid over medium-high heat in a medium saucepan and add the Hubbard squash ribbons. Simmer until tender, about 5 minutes. Set aside to cool in the liquid.
• In a medium-sized roasting pan, toss the kabocha squash wedges with salt, pepper, and a drizzle of olive oil. Roast until tender, about 15 minutes. Set aside.
• For the dressing, whisk together the vinegar, honey, and grated garlic in a bowl and slowly add the 1/4 cup olive oil until well mixed.
• Here, our fingers are our best tools. Wash your hands and tear the kale into bite-sized pieces and distribute on a platter. Layer on the pickled Hubbard squash, roasted kabocha squash, blanched delicata squash, and the watermelon radish slices. Drizzle on the dressing, then gently run your fingers through the salad to distribute the dressing without breaking the delicate squash slices. Lace a few slices of ham over the top and scatter the toasted pumpkin seeds and cilantro.

AUTUMN BUTTERNUT SQUASH AND WHEAT BERRY SALAD

Steps:

• Bring water to a boil in a saucepan and add wheat berries. Reduce heat to low, cover, and let cook until soft, 45 to 50 minutes. Drain.
• Preheat the oven to 400 degrees F (200 degrees C).
• Toss squash with 1 tablespoon oil and place on a baking sheet.
• Roast in the preheated oven until tender, 20 to 30 minutes. Transfer squash to a paper towel-lined plate to soak up excess oil and let cool.
• Meanwhile, mix orange juice, remaining oil, maple syrup, and orange zest together in a bowl for vinaigrette.
• Combine cooked wheat berries, roasted squash, vinaigrette, parsley, and cranberries together in a large bowl. Let cool in the refrigerator, 10 to 20 minutes. Top salad with sliced almonds and serve.

AUTUMN GREENS SALAD WITH SUNFLOWER SEEDS

Steps:

• Preheat oven to 375 degrees. Toast sunflower seeds on a rimmed baking sheet in a single layer until golden, stirring occasionally, about 10 minutes. Set aside to cool. Meanwhile, stir mustard, lemon juice, salt, and maple syrup together in a small bowl; whisk in oil until emulsified.
• Toss brussels sprouts, chard, and kale together. Stir in sunflower seeds and pour in dressing; toss to coat. Serve immediately.

AUTUMN SALAD WITH ROASTED SQUASH, CRANBERRIES, AND SPICY SUNFLOWER SEEDS

Steps:

• PHOTO: COURTESY OF CRUNCHY RADISH. Related: Autumn Chili With A Twist Instructions For the Roasted Squash 1. Preheat oven to 375 degrees Fahrenheit. Line two sheet pans with parchment paper. 2. Coat squash with coconut oil, maple syrup, and black pepper in a bowl. 3. Spread squash slices out on sheet pans and roast until golden and caramelized, around 45 minutes. For the Spicy Sunflower Seeds 1. Mix together coconut oil, harissa, and maple syrup in a bowl. Toss seeds in oil and spice mixture to evenly coat. 2. Turn down oven to 350. Using one of the same sheet pans from the squash, spread seeds out evenly. 3. Roast for 10 minutes, tossing with a wooden spoon half way through cooking. (This will likely produce more spiced seeds then you need for the salad. You will not be mad about having leftovers.) For the Lemon Poppy Seed Dressing Whisk all ingredients together. To Assemble Toss salad greens with 3/4 of the lemon poppy seed dressing. Arrange sliced squash over greens. Scatter the cranberries, sunflower seeds, and cheese over greens and squash. Top with the remaining dressing.