Roasted Acorn And Delicata Squash Salad Recipes

ROASTED ACORN & DELICATA SQUASH SALAD WITH WHEAT BERRIES & BITTER GREENS RECIPE - (5/5)

Steps:

• WHEAT BERRIES: Drain and rinse soaked wheat berries. Place wheat berries in a medium lidded pot, cover with 4 cups water and bring to a boil over high heat. Once boiling, cover pot, reduce heat to low and simmer until plump and tender, 1½ hours. Add extra water as needed to keep grains submerged while simmering. Remove from heat and drain well. Set aside to cool. Meanwhile, make SPICED PUMPKIN SEEDS: Preheat oven to 300 degrees. Toss seeds with remaining ingredients. Spread over a baking sheet lined with parchment paper, place on middle rack in oven and toast 12 minutes. Stir seeds and continue toasting until puffed and fragrant, 10-12 minutes more. Remove from oven and set aside to cool completely. Reserve ¼ cup spiced pumpkin seeds for use later in recipe. (Remaining seeds will keep up to 3 weeks in an airtight container in the refrigerator.) ROAST SQUASH: Increase oven temperature to 400 degrees. Line 2 rimmed baking sheets with parchment paper. Place acorn squash on one baking sheet and delicata on the other. Drizzle each tray with 1 tablespoon olive oil, ¼ teaspoon sea salt and a pinch of black pepper, and toss to combine. Place in oven and roast 30 minutes. Flip squash slices, rotate trays, and roast until brown, 10-15 minutes more. Remove from oven and set aside to cool. MAKE DRESSING: Whisk together vinegar, oil, salt and pepper to taste in a bowl, then stir in ½ cup cooked wheat berries. (Reserve remaining cooked wheat berries for another use. They can be stored in refrigerator up to 4 days.) ASSEMBLE SALAD: To serve, toss greens with dressing, then lightly toss in squash, shallots, goat cheese and ¼ cup spiced pumpkin seeds.

ROASTED ACORN AND DELICATA SQUASH SALAD

Steps:

• Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper. Place acorn squash slices on 1 tray and sliced delicata on the other. Toss each with 1 Tbsp oil, 1/4 tsp salt, and a pinch of pepper.
• Place in oven and roast for 30 minutes; flip squash, rotate the trays, and roast for another 10-15 minutes or until just beginning to brown. Remove from oven and set aside to cool.
• Whisk vinegar, 1/4 cup oil, 1/4 tsp salt, and pepper to taste in a bowl; stir in wheat berries.
• Spread half of greens over a serving platter or bottom of a wide bowl, then add half of acorn squash, delicata squash, pearl onions, goat cheese, and pumpkin seeds. Drizzle with half of dressing; repeat with remaining ingredients and dressing. Toss lightly; serve immediately.

ROASTED ACORN SQUASH SALAD

Steps:

• Pre-heat oven to 400 degrees and spray a foil-lined baking sheet with non-stick spray.
• In a large re-sealable plastic bag, combine acorn squash cubes with olive oil, salt and pepper.
• Spread squash in an even layer on the pan and roast for 30 minutes or until nicely browned; set aside.
• In a salad bowl, toss together cherry tomatoes, mixed greens and roasted garlic vinaigrette.
• Add cooled squash and toss once more.
• Serve with freshly grated parmesan cheese.

ROASTED DELICATA SQUASH AND FARRO SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190˚C).
• Prepare the delicata squash. Using a long, sharp knife, remove the ends of the squash, then cut in half lengthwise. Scoop out the seeds and pulp. Rinse and reserve the seeds. Lay each half of the squash down on its cut side and cut into ½-inch (1-cm) thick slices.
• Place the squash in the 3 quart prep bowl along with 1 tablespoon of olive oil and 1 teaspoon of salt. Cover the bowl with the lid and shake to fully coat the squash.
• Line a baking sheet with parchment paper. Transfer the squash to the baking sheet, spread in a single layer, and roast for 20 minutes.
• While the squash is roasting, remove the fennel fronds and bottom end and thinly slice the bulb. Add to the bowl with 1 tablespoon of olive oil and ½ teaspoon of salt. Cover and shake well to coat.
• After 20 minutes, remove the baking sheet with the squash from the oven and add the fennel, spreading evenly. Return to the oven for another 20 minutes, until the squash is tender and slightly browned and the fennel is tender and caramelized.
• Add the delicata seeds to the 1½ quart prep bowl. Depending on how many seeds there are, add the remaining tablespoon of olive oil, a pinch of salt, and ½-1 teaspoon smoked paprika. Cover the bowl with the lid and shake to coat the seeds well.
• Line a small baking sheet with parchment paper. Spread the seeds in a single layer and add to the oven for the last 10 minutes while the squash and fennel finish roasting, until golden brown.
• Make the vinaigrette: In a small bowl, add the apple cider vinegar, lemon juice, honey, Dijon, and garlic. Whisk to combine, then season with salt and pepper. Slowly stream in the olive oil, whisking to emulsify. Season with more salt, if needed.
• In a large bowl, assemble the salad. Add the kale, farro, and chickpeas, then the roasted delicata and fennel, and finally the goat cheese. Toss to combine. Top with the roasted squash seeds.
• Add the salad to a serving bowl and drizzle with the vinaigrette.
• Leftover salad will keep in the fridge for up to 4 days.
• Enjoy!
• Nutrition (without dressing) per serving - Calories: 275, Total fat: 10 grams, Total carbs: 40 grams, Dietary fiber: 10 grams, Sugars: 8 grams, Protein: 11 grams
• Nutrition - Apple Cider Vinaigrette per serving - Serving size: 2 tablespoons - Calories: 122, Total fat: 11 grams, Total carbs: 6 grams, Dietary fiber: 0 grams, Sugars: 5 grams, Protein: 0 grams