Roasted Butternut Squash And Corn Salad With Cranberries And Cilantro Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED BUTTERNUT SQUASH AND CORN SALAD WITH CRANBERRIES AND CILANTRO



Roasted Butternut Squash and Corn Salad with Cranberries and Cilantro image

Perfect side dish for fall, may be served warm or cold. Also note that it is gluten-free!

Provided by devaroni

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 12

1 pound butternut squash, peeled and diced, or more to taste
¼ cup olive oil, divided
4 ears corn on the cob, husks and silk removed
1 tablespoon olive oil, or as needed
1 small red onion, chopped
¾ cup dried cranberries
lemon, juiced
3 tablespoons chile paste
1 tablespoon garlic powder
1 teaspoon cider vinegar
½ teaspoon paprika
½ bunch cilantro, chopped

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Arrange butternut squash into a single layer onto a baking pan. Drizzle 1 tablespoon olive oil on top. Wrap each ear of corn in aluminum foil.
  • Bake in the preheated oven until squash is tender, about 15 minutes. Continue cooking corn until charred, about 15 minutes more.
  • Cut corn kernels off cob; place in a container with the butternut squash.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion; cook and stir until softened and translucent, about 5 minutes. Add cranberries; cook and stir until soft and slightly plump, 5 to 7 minutes. Transfer onion and cranberries to the squash mixture.
  • Combine the remaining 2 tablespoons olive oil, lemon juice, chile paste, garlic powder, vinegar, and paprika in a bowl. Toss with the cranberry-squash mixture. Mix cilantro into the salad.

Nutrition Facts : Calories 196.8 calories, Carbohydrate 30.9 g, Fat 9.9 g, Fiber 4 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 60.7 mg, Sugar 11.8 g

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE



Roasted Butternut Squash Salad with Warm Cider Vinaigrette image

Provided by Ina Garten

Categories     side-dish

Time 43m

Yield 4 servings

Number Of Ingredients 12

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

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.

ROASTED SQUASH, CHESTNUT, AND CHICORY SALAD WITH CRANBERRY VINAIGRETTE



Roasted Squash, Chestnut, and Chicory Salad with Cranberry Vinaigrette image

Categories     Salad     Leafy Green     Vegetable     Side     Roast     Thanksgiving     Wheat/Gluten-Free     Cranberry     Bacon     Fall     Healthy     Chestnut     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Soy Free

Yield Makes 6 first-course servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil plus additional for greasing
1 2-pound acorn squash
1 teaspoon salt
1/2 teaspoon black pepper
1 cup peeled cooked whole chestnuts (from a 7- to 8-oince jar), cut into thirds
4 (1/4-inch-thick) slices pancetta (6 ounce total), cut into 1/4-inch dice
1/4 cup fresh cranberries, finely chopped
1 tablespoon packed dark brown sugar
1/4 cup water
2 tablespoons whole-grain mustard
3/4 pound chicory (curly endive), trimmed and torn into 2-inch pieces (10 cups)

Steps:

  • Put oven rack in middle position and preheat oven to 450°F. Line a large shallow baking pan with foil and oil generously with olive oil.
  • Cut off stem end of squash, then put cut side down and halve lengthwise. Discard seeds, then cut squash into 1/2-inch-thick slices. Peel if desired with a paring knife and transfer slices to a bowl. Add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently toss to coat. Arrange in 1 layer in lined baking pan and roast until golden, about 15 minutes. Remove from oven and turn squash over with a spatula. Add chestnuts to pan in an even layer, then continue to roast until squash is golden and tender, 10 to 15 minutes. Keep warm, covered with foil.
  • While squash is roasting, cook pancetta in a dry 10-inch heavy skillet over high heat until browned, about 4 minutes total. Transfer pancetta with a slotted spoon to paper towels to drain, reserving fat in skillet.
  • Reheat pancetta fat over moderately high heat until hot but not smoking, then add cranberries and brown sugar and stir once to combine. Remove from heat and add water, stirring and scraping up brown bits from bottom of skillet.
  • Transfer cranberry mixture to a medium bowl and whisk in mustard, remaining tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Toss together chicory, roasted acorn squash, and chestnuts. Just before serving, toss with dressing and sprinkle with pancetta.

CRANBERRY ROASTED SQUASH



Cranberry Roasted Squash image

I created this recipe one day when I wanted a warm, fragrant side dish. The aroma of the squash and cranberries cooking in the oven is just as heavenly as the taste itself. -Jamillah Almutawakil, Superior, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 11

1 medium butternut squash (5 to 6 pounds), peeled and cut into 1-inch cubes
1 medium acorn squash (about 1-1/2 pounds), peeled and cut into 1-inch cubes
2/3 cup chopped fresh or frozen cranberries
1/4 cup sugar
2 tablespoons olive oil
1 tablespoon butter, melted
1 tablespoon molasses
2 garlic cloves, minced
1-1/2 teaspoons rubbed sage
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to two 15x10x1-in. baking pans. Roast until tender, stirring and rotating pans halfway through cooking, 45-55 minutes.

Nutrition Facts : Calories 161 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 214mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 8g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED BRUSSELS SPROUT & BUTTERNUT SQUASH SALAD



Roasted Brussels Sprout & Butternut Squash Salad image

A hearty salad featuring favorite vegetables and flavors of the fall. But it's good anytime! Source: EatingWell https://www.eatingwell.com/recipe/275595/roasted-brussels-sprout-butternut-squash-salad/

Provided by Artemis Platts

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

4 1/2 cups cubed butternut squash (3/4-inch)
3 medium shallots, quartered
4 1/2 teaspoons olive oil
1 lb fresh Brussels sprout, halved lengthwise
1/2 teaspoon salt, divided
1 1/2 tablespoons sherry wine vinegar
1 tablespoon tahini
1 teaspoon pure maple syrup
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon ground pepper
1/3 cup dried cranberries
1/3 cup chopped toasted pecans (optional) or 1/3 cup walnuts (optional)

Steps:

  • Step 1.
  • Preheat oven to 425 degrees F. Combine squash, shallots and 1 1/2 teaspoons oil on a large rimmed baking sheet; toss to coat well. Roast until almost tender and starting to brown, about 20 minutes.
  • Step 2.
  • Meanwhile, combine Brussels sprouts, 1 1/2 teaspoons oil and 1/4 teaspoon salt in a bowl; toss to coat well.
  • Step 3.
  • Remove the baking sheet from the oven; add the Brussels sprouts to the squash mixture and spread the vegetables in an even layer. Continue roasting until all the vegetables are tender and browned, about 20 minutes.
  • Step 4.
  • Meanwhile, whisk vinegar, tahini, maple syrup, rosemary, pepper and the remaining 1 1/2 teaspoons oil and 1/4 teaspoon salt in a small bowl.
  • Step 5.
  • Transfer the roasted vegetables to a large bowl. Add cranberries and the dressing; toss to coat. If desired, sprinkle with nuts. Serve immediately, or let stand at room temperature for up to 4 hours. (The salad may be refrigerated in an airtight container for up to 2 days. Let stand at room temperature for 30 minutes before serving.).

Nutrition Facts : Calories 203, Fat 7.4, SaturatedFat 1.1, Sodium 330.1, Carbohydrate 33.8, Fiber 8.3, Sugar 7.3, Protein 6.4

More about "roasted butternut squash and corn salad with cranberries and cilantro recipes"

ROASTED BUTTERNUT SQUASH SALAD WITH CRANBERRIES
roasted-butternut-squash-salad-with-cranberries image
2017-11-06 Add butternut squash to a foil lined baking sheet (for easy cleanup). Add olive oil, maple syrup, salt, pepper, cayenne and toss until …
From carlsbadcravings.com
Reviews 20
Total Time 45 mins
Servings 8
  • Add cranberries, garlic clove and shallot to food processor and chop fine. Add sugar, Dijon, red wine vinegar, oil, salt and pepper and process until smooth.
  • Prepare according to directions. Can be made, cooled then stored in an airtight container for up to one week before using.
  • When ready to serve, toss all of the salad ingredients together in a large bowl. You can either drizzle with desired amount of dressing and toss to combine or if you expect leftovers, drizzle individual salad servings with dressing.


CINNAMON ROASTED BUTTERNUT SQUASH WITH CRANBERRIES
2020-11-03 Roast for 25-30 minutes, or until squash can be easily pierced with a fork and the edges are starting to brown and caramelize. Remove from oven and add the honey, cinnamon, cranberries, and cayenne pepper. It's easiest to mix these in a bowl. Pour back on the baking sheet and place back in the oven for 10 minutes, being careful not to let it burn.
From wenthere8this.com


MAPLE ROASTED BUTTERNUT SQUASH AND CRANBERRIES
2021-11-12 Instructions. Preheat the oven to 425ºF. Mix maple syrup, salt, cinnamon, and nutmeg in a bowl and set aside. Spray foil lined sheet pan with nonstick cooking spray. Add butternut squash to one side of the pan. Pour of the maple syrup mixture over the squash and stir to coat. Cook in the oven for 4 minutes.
From happyhoneykitchen.com


ROASTED BUTTERNUT SQUASH AND CRANBERRY SALAD | FOX NEWS
2017-01-03 A good source of carotenoids, vitamins A, B6, C, and folate, butternut squash is also rich in phytochemicals, which convert into antioxidants, thought not only to help prevent macular degeneration ...
From foxnews.com


HONEY ROASTED BUTTERNUT SQUASH WITH CRANBERRIES AND FETA
2014-11-09 Instructions. Pre-heat oven to 400 degrees F. Lightly drizzle or spritz a baking sheet with olive oil. Add cubed squash to the sheet along with another drizzle of olive oil. Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference. Roast at 400 F for 25 minutes on the center rack.
From peasandcrayons.com


ROASTED BUTTERNUT SQUASH, CRANBERRY AND SPINACH SALAD
Add 1 cup cranberry juice and the dried cranberries to a microwavable bowl and heat for 2 minutes. Place on the counter and allow to sit for 10 minutes, then drain discard the liquid and set the cranberries aside. To assemble the salad, place spinach on a platter or in a large bowl, add squash, cranberries, Parmesan, pepitas and drizzle with ...
From tasteandsee.com


ROASTED BUTTERNUT SQUASH SALAD WITH CRANBERRIES - LOVE …
2020-11-05 Toss the sliced squash in 1 tbsp of olive oil and a sprinkle of sea salt. Spread the squash onto the baking sheet in a single layer. Roast the squash for 10 minutes; while the squash is roasting, combine the cranberries with the …
From loveinmyoven.com


ROASTED BUTTERNUT SQUASH AND CORN SALAD WITH CRANBERRIES AND …
1 pound butternut squash, peeled and diced, or more to taste: ¼ cup olive oil, divided: 4 ears corn on the cob, husks and silk removed: 1 tablespoon olive oil, or as needed: 1 small red onion, chopped: ¾ cup dried cranberries: lemon, juiced: 3 tablespoons chile paste: 1 tablespoon garlic powder: 1 teaspoon cider vinegar: ½ teaspoon paprika ...
From wikifoodhub.com


ROASTED BUTTERNUT SQUASH WITH CORN & CRANBERRIES - BLOGGER
2011-11-13 I then combine everything in a large mixing bowl and stir in a generous amount of olive oil, and season it with kosher salt and freshly ground black pepper. Put it in glass baking dishes on a single layer (making enough for 20 meant two dishes) and let it roast for 30 minutes at 400, stirring occasionally. Posted by Miriam at 9:43 AM
From vegadventures-phillyexpat.blogspot.com


ROASTED BUTTERNUT SQUASH AND CRANBERRY SALAD - THE DAILY MEAL
2015-09-03 Preheat the oven to 350 degrees F. In a mixing bowl, toss the butternut squash with 2 tablespoons of olive oil, the agave nectar, and 1 teaspoon each of the salt and pepper. Spread in a single layer on a rimmed baking sheet lined with parchment. Bake until tender and golden, 20 to 25 minutes, tossing after 10 minutes. Set aside to cool.
From thedailymeal.com


BUTTERNUT SQUASH NOODLE CRANBERRY SALAD - FLORA & VINO
Instructions. Preheat the oven to 375°F and line a baking sheet with parchment paper. Remove butternut squash from packaging and add to a large mixing bowl with the sliced onion and drizzle with avocado oil (if using). Season with fresh …
From floraandvino.com


BUTTERNUT SQUASH AND CRANBERRY QUINOA SALAD - LITTLE BROKEN
2019-09-16 Step 1: Roast the butternut squash: Preheat the oven 400 degrees F. Toss butternut squash with olive oil and season with salt and pepper. Spread onto a baking sheet and roast for 20-25 minutes or until tender. Step 2: Cook the quinoa: Cook the quinoa according to package directions.
From littlebroken.com


ROASTED BUTTERNUT SQUASH WITH CILANTRO CREAM - FOOD
1/4 cup finely chopped cilantro 2 teaspoons fresh lime juice Directions Step 1 Preheat the oven to 425°. Spread the pumpkin seeds in a pie plate and …
From foodandwine.com


ROASTED BUTTERNUT SQUASH AND CRANBERRY SALAD RECIPE, FOR EYE …
This is a pretty salad that offers a colorful change of pace with its roasted squash, goat cheese, pecans, and cranberries. 1. Preheat the oven to 350°F. In a mixing bowl, toss the butternut squash with 2 tablespoons of olive oil, the agave nectar, and 1 teaspoon each of the salt and pepper. Spread in a single layer on a rimmed baking sheet ...
From macular.org


ROASTED BUTTERNUT SQUASH WITH CRANBERRIES - COOKING ON …
2022-05-08 2 cups fresh cranberries 2 tablespoons honey ½ teaspoon cinnamon Instructions Preheat oven to 400 In a medium bowl toss together the squash, salt, pepper, brown sugar and maple syrup. Mix well and then pour on a rimmed cookie sheet. Drizzle with a bit of olive oil. Roast for 25 minutes stirring about every 7-8 minutes.
From cookingonthefrontburners.com


ROASTED BUTTERNUT SQUASH AND CRANBERRY SALAD - PINTEREST
The butternut squash is roasted with cinnamon and then tossed with cranberries, honey and feta cheese. Oct 19, 2017 - Chef Leandro Benacchio from the Brazilian steakhouse Fogo de Chao stops by Good Day to make a fall vegetable salad.
From pinterest.com


ROASTED BUTTERNUT SQUASH AND CORN SALAD WITH CRANBERRIES AND …
2019-11-17 Roasted Butternut Squash And Corn Salad With Cranberries And Cilantro Posted By: Salem Ella 2019-11-17 un monstruo viene a verme tom holland thirty minute meals jamie oliver utz salt and vinegar chips ingredients walmart deli egg rolls watermelon salad with feta cheese recipe vanilla ice cream with chocolate sprinkles trader joe s peanut butter dog …
From deleciousfood.netlify.app


ROASTED BUTTERNUT SQUASH, CRANBERRY AND BURRATA SALAD
2014-11-19 Preheat oven to 425 degrees. Line a baking sheet with foil. Toss the squash and cranberries with the olive oil, salt and pepper in a large bowl. Spread the squash mixture in an even layer on the baking sheet and roast for 10-15 minutes or until the squash is fork tender. Drizzle with the maple syrup and toss to coat.
From thesuburbansoapbox.com


ROASTED BUTTERNUT SQUASH SALAD W/ CRANBERRIES & PECANS
1) Preheat oven to 400°F. In a bowl combine squash cubes, 1 tablespoon olive oil and sea salt to taste, mixing thoroughly to coat squash with oil. Transfer squash to a rimmed baking sheet and roast for 20-25 minutes, until soft. Remove from oven and let cool.
From bostonorganics.grubmarket.com


EASY VEGAN ROASTED BUTTERNUT SQUASH AND CRANBERRY SALAD
2021-01-14 Once the butternut squash is done, allow them to cool for 10 minutes or so. Once they’re cooled enough, add all of the salad ingredients (RightRice, roasted butternut squash, red onion, pumpkin seeds, dried cranberries, and walnuts) to a large bowl appropriate for tossing a salad. Then top with your red wine vinaigrette. BOOM! You’re done.
From icanyoucanvegan.com


RECIPE - BRAD MILLER - ROASTED BUTTERNUT SQUASH SALAD
ROASTED SQUASH DIRECTIONS. Preheat oven to 400 degrees f. Peel your squash with a vegetable peeler. Once peeled cut in half lengthwise and remove seeds. Proceed to cut the squash into medium size cubes. Toss the butternut squash with olive oil, fresh thyme, salt and black pepper. Arrange coated squash on a baking sheet evenly. Roast in the ...
From hallmarkchannel.com


ROASTED BUTTERNUT SQUASH AND CRANBERRY SALAD - MEN'S JOURNAL
In a mixing bowl, toss the butternut squash with 2 Tbsp of olive oil, the agave nectar, and 1 tsp each of salt and pepper. Spread in a single layer on a …
From mensjournal.com


ROASTED BUTTERNUT SQUASH WITH CILANTRO CREAM RECIPE - RECIPES.NET
2022-03-25 ¼ cup cilantro, finely chopped 2 tsp fresh lime juice Instructions Preheat the oven to 425 degrees F. Spread the pumpkin seeds in a pie plate and toast in the oven for 3 to 4 minutes, or until lightly browned. Transfer to a plate and let cool. Leave the oven on. Spread the squash on 3 large rimmed baking sheets.
From recipes.net


ROASTED BUTTERNUT SQUASH SALAD - GREEN HEALTHY COOKING
2021-11-08 Spread the cubed butternut squash pieces carefully on the hot baking sheet. You’ll hear it sizzle, which is exactly what you want. Put the baking sheet back in the oven and roast your butternut squash for 40 minutes, giving it a quick stir half-way through. In the mean time cook the quinoa for the salad.
From greenhealthycooking.com


ROASTED BUTTERNUT SQUASH WITH CILANTRO CREAM RECIPE
Step 1. Preheat the oven to 425°. Spread the pumpkin seeds in a pie plate and toast in the oven for 3 to 4 minutes, or until lightly browned. Transfer to a plate and let cool. Leave the oven on. Advertisement. Step 2. Spread the squash on 3 large rimmed baking sheets.
From myrecipes.com


ROASTED CRANBERRY, APPLE, CAULIFLOWER AND BUTTERNUT SQUASH SALAD
2020-12-09 Preheat oven to 425 degrees F. Spray a large rimmed baking sheet with cooking spray. After the vegetables and apples have roasted for about 18 minutes, add the cranberries,to the pan. Cook another 4-5 minutes. The cranberries will start to pop. While the vegetables are roasting hard boil the eggs.
From pineconesandacorns.com


ROASTED BUTTERNUT SQUASH SALAD WITH CRANBERRY VINAIGRETTE
2019-11-29 In a large salad bowl combine the kale, dried cranberries, and pumpkin seeds. In a small bowl whisk the vinaigrette ingredients together until well combined and smooth. Pour over the salad and toss to coat evenly. Add the roasted butternut squash to the salad, toss to combine, and sprinkle with the goat cheese. Nutrition
From aimeemars.com


ROASTED BUTTERNUT SQUASH SALAD – MY ROI LIST
2022-06-13 Roast the squash: Line baking sheet with parchment paper. Spread butternut squash pieces into a single layer on the baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Toss gently to coat and then roast at 400 for 20-25 minutes, tossing once during cooking, until squash is tender.
From myroilist.com


ROASTED BUTTERNUT SQUASH SALAD WITH CRANBERRY PEAR VINAIGRETTE
For the salad: Mix butternut squash with squash seed oil. Sprinkle with salt and pepper. Roast on a rimmed baking sheet for 20 minutes at 400ºF, until tender. Mix kale with lemon juice and 1/2 teaspoon kosher salt in a bowl. Massage juice and salt into kale for a few minutes and let rest. For the dressing: In a blender or Cuisinart, pureé the ...
From tastykitchen.com


BUTTERNUT SQUASH QUINOA SALAD WITH CRANBERRIES
2022-01-05 Drizzle enough of the dressing over the warm quinoa to moisten it, then stir to combine. Scrape the roasted butternut squash and any pan juices into the bowl with the quinoa. Add the cranberries, pepitas, and thyme. Drain the red onion then add it to the bowl. Toss to combine, adding more dressing as desired.
From wellplated.com


ROASTED BUTTERNUT AND CORN SALAD WITH PEPITAS & FETA
2011-08-26 Preheat the oven to 375 degrees F. Toss the pieces of squash with 1 tbsp of the oil, salt and pepper. Spread out onto a baking sheet. Place the whole chili on the tray as well. Roast until the edges start to brown a bit and the squash is soft, about 30 minutes. The chili should be crinkly and slightly brown.
From thefirstmess.com


ROASTED SQUASH SALAD WITH CRANBERRIES RECIPE - CHATELAINE.COM
Position racks in upper and lower thirds of oven. Preheat to 400F. Line 2 large baking sheets with foil. Boil apple juice with vinegar and garlic in a small saucepan.
From chatelaine.com


BUTTERNUT SQUASH FARRO SALAD WITH ARUGULA AND CRANBERRIES
Butternut Squash Farro Salad with Arugula and Cranberries - Recipe Runner. Cookie. Duration. Description. cookielawinfo-checkbox-analytics. 11 months. This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics". cookielawinfo-checkbox-functional.
From reciperunner.com


ROASTED CRANBERRY, SQUASH & CAULIFLOWER SALAD - EATINGWELL
Step 2. Toss cauliflower and squash with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Arrange in a single layer on the prepared baking sheet. Roast, stirring once or twice, until almost tender, 18 to 22 minutes. Add cranberries and roast until they start to burst, about 5 minutes more. Step 3.
From eatingwell.com


ROASTED BUTTERNUT SQUASH AND CORN SALAD WITH CRANBERRIES AND …
2020-03-31 Add cranberries; cook and stir until soft and slightly plump, 5 to 7 minutes. Transfer onion and cranberries to the squash mixture. Combine the remaining 2 tablespoons olive oil, lemon juice, chile paste, garlic powder, vinegar, and paprika in a bowl. Toss with the cranberry-squash mixture. Mix cilantro into the salad. Notes :
From thebest4foodsrecipes.blogspot.com


CURRY ROASTED BUTTERNUT SQUASH QUINOA SALAD (GLUTEN-FREE, DAIRY …
2018-11-13 And now onto this Curry Roasted Butternut Squash Quinoa Salad, it’s the perfect side dish to any Thanksgiving feast. Make this healthy salad this Thanksgiving. curry roasted butternut squash quinoa salad is: Hearty Satisfying Gluten-Free Dairy-Free Almost Vegan (use maple syrup instead of honey) Flavorsome Healthy Easy to Prepare Great Meal ...
From honeywhatscooking.com


ROASTED BUTTERNUT SQUASH SALAD - LOVING IT VEGAN
2020-09-25 Instructions. Preheat the oven to 400°F (200°C). Add peeled and chopped butternut squash to a mixing bowl. Add olive oil, sea salt and black pepper and toss so that the butternut squash is evenly coated. Transfer to a parchment lined baking tray and bake for 30 minutes until roasted.
From lovingitvegan.com


ROASTED BUTTERNUT SQUASH AND APPLE SALAD WITH CRANBERRY …
This Roasted Butternut Squash and Apple Salad with Cranberry Vinaigrette is a holiday season MUST at our house. I have served this salad as a side dish at fancy dinner parties and as a meatless entre at busy weeknight meals. And, if that's not enough, it really is gorgeous on the plate. The pomegranate seeds look like little jewels. I do have to say that earning the title of our
From everydaysouthwest.com


BUTTERNUT SQUASH PANZANELLA SALAD - THERESCIPES.INFO
Butternut Squash Panzanella Salad is a hearty dinner salad recipe full of rich fall flavors like roasted squash, crumbled bacon and feta cheese tossed with toasted French bread and a balsamic vinaigrette. Ingredients Salad 20 oz. squash, cubed in 1/2 inch pieces 1/4 c. olive oil 1/4 tsp salt pinch of pepper 1/2 tsp. ground sage
From therecipes.info


ROASTED CRANBERRY FARRO SALAD RECIPE - WE ARE NOT MARTHA
2013-12-27 Add roasted cranberries and squash to the farro. And mix in kale and goat cheese. Pour the dressing over the salad and toss to coat. This cranberry farro salad is a healthy salad that most definitely doesn’t make me feel like I’m eating healthy. Hoorah! Eat this with a big glass of green juice and you’re basically the healthiest person in ...
From wearenotmartha.com


BUTTERNUT SQUASH, CRANBERRIES AND KALE SALAD
2021-11-03 Wash baby kale and use a salad spinner to dry. If already pre-washed, just place kale on the salad platter. Add butternut squash cubes over kale. Top with cranberries and walnuts. Dressing Add olive oil in a mason jar. Squeeze 1.5 lemons and add it in. Zest half a lemon over the oil and lemon juice.
From mediterraneanlatinloveaffair.com


ROASTED BUTTERNUT SQUASH WITH CRANBERRIES - DINNER ON THE COUCH
2020-09-25 Place the cubed butternut squash on the pan and drizzle with 1-2 tbsp olive oil, tossing to coat. Season with salt and pepper. Roast for 20 minutes. After the squash has roasted for 20 minutes, remove tray from oven and add dried cranberries and sliced shallot, folding it in with the hot squash and spreading evenly on the tray.
From dinneronthecouch.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How to cook butternut squash salad with cranberries?
This roasted butternut squash salad with cranberries is perfect for the holidays or any day! Preheat the oven to 425 F and line a large rimmed baking sheet with parchment paper. Peel and slice about 1/2 butternut squash into 1/2″ pieces, enough to get about 2 cups.
How to cook squash for squash salad?
Just toss your squash onto a large baking sheet and drizzle it with olive oil and a generous sprinkle of salt and pepper. Toss everything together and roast at 400 degrees for 20-25 minutes or until fork tender. While the squash is in the oven you can make the dressing, and prepare the rest of the salad ingredients.
How to cook butternut squash?
Prepare according to directions. Can be made, cooled then stored in an airtight container for up to one week before using. Add butternut squash to a foil lined baking sheet (for easy cleanup). Add olive oil, maple syrup, salt, pepper, cayenne and toss until evenly coated. Roast for 15-20 minutes, turning once, until tender.
What is a good salad to serve with butternut squash?
Roasted Butternut Squash Salad with pecans, bacon, onion, dried cranberries, parmesan cheese and a simple balsamic vinaigrette. For the vinaigrette, whisk all ingredients together and refrigerate until ready to use.

Related Search