Roasted Butternut Apple Pecan Salad Recipes

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APPLE-PECAN SALAD



Apple-Pecan Salad image

This quick and easy salad features apple, pecans, berries and salad greens - a perfect side dish that's ready in 10 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 10m

Yield 6

Number Of Ingredients 9

6 cups torn mixed salad greens
1 cup chopped Gala apple
1/3 cup sweetened dried cranberries
1/3 cup candied pecans
1/4 cup fresh lemon juice
3 tablespoons olive oil
1 tablespoon honey
1/4 teaspoon salt
1/2 cup crumbled blue cheese (2 oz)

Steps:

  • In large bowl, toss salad greens, apple, cranberries and pecans.
  • In small bowl, stir lemon juice, oil, honey and salt with wire whisk until well blended. Drizzle dressing over salad; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 206, Carbohydrate 20 g, Fat 2 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 249 mg

ROASTED BUTTERNUT SQUASH AND APPLE SALAD



Roasted Butternut Squash and Apple Salad image

Provided by Bruce Aidells

Categories     Salad     Appetizer     Christmas     Vegetarian     High Fiber     Blue Cheese     Apple     Butternut Squash     Fall     Christmas Eve     Potluck     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 15

Dressing:
2 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
Salad:
Olive oil
Nonstick vegetable oil spray
1/4 cup balsamic vinegar
2 teaspoons (packed) dark brown sugar
2 2-pound butternut squash, peeled, halved lengthwise, seeded
Coarse kosher salt
4 heads of Belgian endive, root ends trimmed, leaves separated into individual leaves
2 unpeeled Fuji apples, halved, cored, cut into matchstick-size strips
8 ounces blue cheese (such as Maytag), coarsely crumbled
1/2 cup dried cranberries

Steps:

  • For dressing:
  • Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Season with salt and pepper.
  • For salad:
  • Preheat oven to 400°F. Brush 2 large rimmed baking sheets with oil; spray with nonstick spray. Whisk vinegar and sugar in small bowl; set aside. Cut squash halves crosswise into 1/4-inch-thick slices. Arrange squash in single layer on prepared sheets; brush with oil and sprinkle with coarse salt and pepper. Roast 5 minutes; brush with sugar-vinegar mixture. Turn squash over and brush with sugar-vinegar mixture; roast 5 minutes. Roast until squash is tender when pierced with small knife, about 15 minutes longer. Cool on sheets. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Arrange 5 to 6 endive leaves on each of 10 plates. Place butternut squash slices in center of each plate. Scatter apples, cheese, and cranberries over squash. Drizzle dressing over and serve.

ROASTED PECAN SALAD



Roasted Pecan Salad image

Make and share this Roasted Pecan Salad recipe from Food.com.

Provided by Brownie159

Categories     Salad Dressings

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/2 cup olive oil
3 tablespoons raspberry vinegar
1 shallot
1/4 teaspoon salt
1/8 teaspoon white pepper
1/3 cup sugar
1/4 cup butter
1/4 cup orange juice
1 1/4 teaspoons salt
1 1/4 teaspoons cinnamon
1 teaspoon ground red pepper
1 lb pecans
1 (8 ounce) bag mixed greens
4 ounces of crumbled blue cheese

Steps:

  • I have a small rocket blender so I just throw all the ingredients for the dressing in here and let it mince my shallots along with it. Stick in to the frig until ready to serve.
  • The Pecans are the most time consuming but I like to double this and my family will just snack on them too.
  • Put all the ingredients into a pot except the pecans.
  • Once everything is melted and mixed together pour in to a big bowl with the pecans. Place the coated place on a piece of wax paper on a cookie sheet. Roast pecans at 250 for 1 hours
  • Let them cool, but make sure you don't let them completly cool before breaking up. They will be sticky untill completly cool and will clump together.
  • Just throw on top of your mixed greens and blue/fetta cheese. Add your dressing and enjoy.
  • This is a great salad for parties. I never know what veggies people like and the pecans are always a hit. I will throw them on any salad to add a spicey sweet and crunch.
  • I am also going to make the pecans as gifts for my neighbors b/c the liked them so much.

Nutrition Facts : Calories 1302.6, Fat 128.4, SaturatedFat 23.3, Cholesterol 51.8, Sodium 1350.9, Carbohydrate 36.4, Fiber 11.4, Sugar 22.6, Protein 16.9

ROASTED BUTTERNUT, APPLE & PECAN SALAD



Roasted Butternut, Apple & Pecan Salad image

I found this online while looking for the perfect salad for a fall dinner party. It was adapted from the Canyon Ranch Cooks cookbook. This recipe is delicious and my guests were quite impressed!

Provided by ScrappieDoo

Categories     Apple

Time 40m

Yield 10 serving(s)

Number Of Ingredients 7

2 lbs butternut squash, peeled, seeded, and cubed
5 granny smith apples, cored and cubed
2 teaspoons canola oil
1 tablespoon pumpkin pie spice
3/4 cup red wine vinegar
1/2 cup pure maple syrup
1/2 cup pecans, chopped

Steps:

  • Preheat oven to 400°F.
  • Mix squash and oil in bowl. Sprinkle with spice mix and toss to coat.
  • Place squash on ungreased baking sheet and roast for 15-20 minutes, or until golden.
  • In a small bowl, combine vinegar and maple syrup and pour over squash. Bake for 5 minutes more.
  • Place apples and pecans in large bowl and add hot squash mixture. Toss lightly and allow to cool before serving.

Nutrition Facts : Calories 166.4, Fat 5.1, SaturatedFat 0.5, Sodium 6.1, Carbohydrate 32.1, Fiber 4.1, Sugar 19, Protein 1.6

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