Butternut Squash Watercress Salad Recipes

BUTTERNUT SQUASH PANZANELLA SALAD

Steps:

• Preheat oven to 400°. Toss bread cubes with oil, chili powder and salt. Spread evenly in an ungreased 15x10x1-in. baking pan. Bake until golden brown, about 5 minutes. Transfer to a large bowl; cool., In another large bowl, combine squash and mushrooms. Add 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 20-25 minutes, stirring occasionally., Add arugula and squash mixture to toasted bread. In a small bowl, whisk together vinegar, shallots and remaining oil, salt and pepper. Drizzle over salad; toss gently to combine. Top with almonds and goat cheese. Serve immediately.

BUTTERNUT SQUASH AND FARRO SALAD

Steps:

• Preheat the oven to 400 degrees F. Drizzle the squash with olive oil and season with salt and pepper. Spread into an even layer on a baking sheet and roast until light golden brown and cooked through, 15 to 20 minutes.
• Meanwhile, rinse the farro and place in a medium saucepot. Add 2 cups water, the cider, bay leaves and a pinch of salt and bring to a boil. Reduce to a simmer and cook until tender, 15 to 30 minutes. Drain and cool.
• Whisk together the oil, vinegar, Dijon, honey and orange zest and juice in a large bowl, then season with salt and pepper. Add the farro, roasted squash, arugula, parsley, pistachios and Parmesan and toss until everything is well incorporated. Once everything is combined, taste for seasoning, adding additional salt and pepper if needed. Serve at room temperature.

BUTTERNUT SQUASH WATERCRESS SALAD

Steps:

• Preheat the oven to 375oF (190oC).
• On a baking sheet, place halves of butternut squash.
• Drizzle with olive oil and season with salt and pepper.
• Roast until tender and lightly browned, 20 to 25 minutes.
• Remove from heat, and set aside.
• Meanwhile, prepare a baking tray with parchment paper. Separate the parmesan into 4 equal mounds on the baking tray and bake for 8-10 minutes, until they form a golden brown chip. Watch carefully to prevent burning.
• Remove tray from heat and set cheese crisps aside for plating.
• In a food processor, combine basil, mint, cilantro, vinegar, olive oil and garlic.
• Blend until smooth and bright green, and season with salt and pepper. Reserve.
• In a large bowl, combine watercress and dressing, and toss until all leaves are coated.
• Place equal portions on plates.
• Spoon out flesh of butternut squash and place over the watercress.
• Top the salads with a parmesan cheese crisp.
• Serve immediately.

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.

BUTTERNUT SQUASH AND WATERCRESS SALAD WITH CHAMPAGNE VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• Toss the squash with 2 tablespoons of the oil and season with salt and pepper. Roast, stirring once halfway through, until the squash is just tender and golden, about 30 minutes. Remove from the oven, and cover to keep warm.
• In a small bowl, whisk together the vinegar, shallots, lemon zest and ginger. While whisking, slowly add the remaining 4 tablespoons of oil in a slow, steady stream until the dressing is thickened and emulsified. Season with salt and pepper.
• To serve, in a large mixing bowl, toss the watercress, warm squash and pomegranate seeds with the vinaigrette until coated; transfer to a serving platter.
• Serve while the squash is still warm.

BUTTERNUT SQUASH SALAD

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.