Roast Squash Kale Salad With Orange Dressing Recipes

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ROAST SQUASH & KALE SALAD WITH ORANGE DRESSING



Roast squash & kale salad with orange dressing image

Oven-roasted butternut squash pairs beautifully with pomegranate seeds and crumbled feta in this nutritious lunch or dinner

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Side dish, Supper

Time 50m

Number Of Ingredients 12

2 red onions , each cut into 4 thick rings
4 garlic cloves , unpeeled
8 small wedges of butternut squash (prepared weight 250g/9oz)
2 tsp rapeseed oil
½ tsp caraway seeds
0.5 x 60g bag baby kale
50g pomegranate seeds (about 1/4 of a large fruit)
50g feta , crumbled
1 orange
1 tbsp cider vinegar
1 tsp rapeseed oil
2 tbsp pumpkin seeds

Steps:

  • Heat oven to 200C/180C fan/gas 6. Toss the onions, garlic and squash in the oil, then arrange in a single layer on a baking tray and roast for 25 mins.
  • Remove the garlic and set aside, turn the veg over with a fish slice, sprinkle over the caraway and return to the oven for 10 mins more.
  • To make the dressing, pare the zest from half the orange and put in a bowl. Cut the peel and pith from the orange with a sharp knife. Working over the bowl to catch the juices, cut out the segments from between the membrane. Stir in the vinegar, oil and pumpkin seeds. Discard the skin of the roasted garlic, mash the soft cloves and add to the bowl. Stir well.
  • Pile the roasted veg onto a platter or plates, top with the kale, then spoon over the dressing and toss. Scatter over the pomegranate seeds and feta, and serve.

Nutrition Facts : Calories 360 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 22 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 1 milligram of sodium

LACINATO KALE SALAD WITH ROASTED SQUASH



Lacinato Kale Salad with Roasted Squash image

This salad is great for entertaining, because you dress it ahead of time.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h

Yield Makes 12 cups

Number Of Ingredients 10

1 pound peeled and seeded butternut squash, cut into 1/2-inch cubes (about 4 cups)
3 tablespoons extra-virgin olive oil
Sea salt
Freshly ground black pepper
4 large shallots, thinly sliced (1 1/2 cups)
1/4 cup fresh lemon juice
3 tablespoons flaxseed oil
1 1/2 bunches Lacinato kale, washed and patted dry
4 ounces aged goat cheese, shaved or crumbled
1/3 cup toasted hazelnuts (1 1/2 ounces), roughly chopped

Steps:

  • Preheat oven to 350 degrees. Place squash on a parchment-lined baking sheet. Drizzle with 1 1/2 tablespoons olive oil, and sprinkle with a pinch of sea salt and pepper; toss well. Roast until golden brown, tossing halfway through, about 45 minutes.
  • Meanwhile, place shallots on a parchment-lined baking sheet, and drizzle with remaining 1 1/2 tablespoons olive oil, and sprinkle with a pinch of salt and pepper. Roast until brown, tossing halfway through, about 30 minutes.
  • In a large salad bowl, combine lemon juice, flaxseed oil, 1/2 teaspoon salt, and a pinch of pepper. Cut 2 inches off bottom of kale, and slice leaves crosswise into 3/4-inch ribbons (you should have 12 cups loosely packed kale); add to salad bowl. Toss kale with dressing, squeezing until leaves are soft. Let stand for at least 30 minutes.
  • Add vegetables, cheese, and nuts to kale. Toss well to combine.

ROASTED PUMPKIN SALAD WITH ORANGE DRESSING



Roasted Pumpkin Salad with Orange Dressing image

Roasted pumpkin and dried fruits make this beautiful seasonal salad a natural match for holiday recipes. The dressing is a light, tasty mix of honey, olive oil and balsamic vinegar. Top it all off with crumbled goat cheese for that final tangy touch. -Sasha King, Westlake Village, California

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 16 servings.

Number Of Ingredients 14

1 medium butternut squash or pie pumpkin (about 3 pounds)
1/4 cup plus 6 tablespoons olive oil, divided
1/4 cup plus 2 tablespoons honey, divided
3/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/2 cup orange juice
1/4 cup balsamic vinegar
1 tablespoon chopped shallot
1 garlic clove, minced
2 teaspoons grated orange zest
10 ounces fresh arugula or 1 pound fresh baby spinach
1 cup dried apricots, thinly sliced
1 cup dried cranberries
1 package (5.3 ounces) fresh goat cheese, crumbled

Steps:

  • Preheat oven to 350°. Peel and cut pumpkin into 1-in. cubes, reserving the seeds. Place pumpkin cubes in a large bowl. Toss with 1/4 cup oil, 1/4 cup honey, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place pumpkin in a greased 15x10x1-in. baking pan; bake until tender, 30-35 minutes., Place seeds on a baking sheet; bake until golden brown, 8-10 minutes., Place orange juice, vinegar, shallot, garlic, orange zest and the remaining 2 tablespoons honey in a small saucepan. Bring to a boil; cook until liquid is reduced by half, 15-20 minutes. Strain into a small bowl. Gradually whisk in remaining 6 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended., In a large bowl, combine arugula, apricots, cranberries and roasted pumpkin. Sprinkle with goat cheese and pumpkin seeds. Drizzle with dressing before serving.

Nutrition Facts : Calories 195 calories, Fat 10g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 157mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

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