BUTTERNUT SQUASH ARUGULA SALAD
With a broad range of flavors and textures this butternut squash arugula salad is a great fall salad to serve this season for lunch or dinner!
Provided by David & Debbie Spivey
Categories Salad
Time 20m
Number Of Ingredients 11
Steps:
- Cut the butternut squash into ½-inch pieces. Toss the squash in a small bowl with the extra-virgin olive oil and season with salt and fresh cracked black pepper, to taste. Coat well.
- Arrange the cubes of butternut squash in a single layer inside the air fryer. Cook at 400 degrees F for 8 to 10 minutes, stir them around then cook for an additional 8 to 10 minutes until they are fork tender and crisp.
- Remove and allow them to cool slightly.
- Preheat oven to 400 degrees F. Line a baking sheet with foil.Arrange the squash in a single layer on the baking sheet. Roast the squash for 15 to 20 minutes, toss and continue to roast for an additional 15 to 20 minutes, until tender and browned slightly.
- Remove and allow them to cool slightly.
- Meanwhile, In a large bowl, whisk together the white wine vinegar, Dijon mustard together while slowly whisking in the olive oil until smooth. Season with salt and pepper to taste.Alternatively, you can put all of the dressing ingredients into a small jar and shake, until combined.
- Toss the butternut squash, arugula, red onion, and almonds with the Dijon vinaigrette.
- To serve, divide the salads among two serving dishes. Serve with the Dijon vinaigrette drizzled over the salad.
Nutrition Facts : Calories 395 kcal, Carbohydrate 16 g, Protein 11 g, Fat 34 g, SaturatedFat 6 g, Cholesterol 9 mg, Sodium 225 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
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 FETA SALAD WITH ARUGULA
This Butternut Squash Feta Salad recipe is healthy and perfect for fall! It's roasted and tossed with arugula, maple dressing, and walnuts.
Provided by Christine Rooney
Categories Salad
Time 30m
Number Of Ingredients 16
Steps:
- Heat oven to 400 degrees.
- Peel 1 large butternut squash and cut into small cubes. Place the butternut squash cubes onto a baking sheet.
- Drizzle the butternut squash with 2 Tbsp. olive oil. Sprinkle 1 tsp. smoked paprika, 1 tsp. garlic powder, 1 tsp. Italian seasonings, and a few generous pinches of salt and pepper on the squash. Toss squash in the oil and spices until evenly coated.
- Place the pan in the oven and roast the butternut squash for 18-20 minutes. The squash should easily pierce with a fork when finished. Remove the pan from the oven, set aside, and allow to cool.
- For The Dressing: Add 2 Tbsp. olive oil, 2 tsp. Dijon mustard, 3 tsp. maple syrup, 3 tsp. lemon juice, and a pinch of salt and pepper to a small bowl. Whisk until completely combined.
- Place 1 package (4-5 cups) of mixed greens, dark leafy greens, or salad greens of your choice in a large bowl or on a serving platter. Drizzle as much or as little of the salad dressing onto the greens. Toss to coat completely.
- To serve: Place the cooled butternut squash on top of the dressed greens. Sprinkle 3/4 cup (or so) of feta cheese and 3/4 cup (or so) of walnuts on top of the salad. Serve alongside roasted meat, as a side dish for a holiday party, or enjoy on its own.
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
ARUGULA SALAD WITH ROASTED BUTTERNUT SQUASH AND PARMESAN CHEESE
A delicious fall salad with arugula, butternut squash, and shaved Parmesan cheese. Baked butternut squash has a wonderful sweet flavor that pairs well with the greens and cheese.
Provided by Anonymous
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Toss butternut squash with 1 tablespoon oil and spread on a baking sheet.
- Bake in the preheated oven until squash is soft, about 30 minutes. Allow to cool for 10 minutes.
- Stir together remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper for the dressing.
- Combine squash and arugula in a salad bowl, drizzle with dressing, and mix to combine. Serve topped with shaved Parmesan.
Nutrition Facts : Calories 233.6 calories, Carbohydrate 11.7 g, Cholesterol 13.2 mg, Fat 18.3 g, Fiber 2.4 g, Protein 8.1 g, SaturatedFat 4.5 g, Sodium 289 mg, Sugar 3.5 g
ROASTED BUTTERNUT SQUASH ARUGULA SALAD
Steps:
- Pre-heat oven to 400F degrees. Line a baking sheet with parchment paper. Place frozen cubes of butternut squash on the prepared baking sheet. Sprinkle with cinnamon and paprika. Bake for 20 minutes. When done, allow it to cool off then place the entire sheet pan in the freezer for about 15 minutes.
- Meanwhile, wash the arugula in cold running water. Get all the chopping and slicing done. Place all the ingredients in a big bowl.
- In a small glass bowl mix the avocado oil, juice from a 1/2 lemon and season with salt and pepper to taste.
- When the butternut squash is chilled, fold in with the remaining ingredients. Coat salad with seasoned avocado oil and serve
ROASTED BUTTERNUT SQUASH RIBBONS WITH ARUGULA, PANCETTA, AND HAZELNUT SALAD
Steps:
- Begin salad:
- Heat oven to 350°F with rack in middle.
- Roast hazelnuts on a baking sheet in oven until fragrant and pale golden inside (cut one open to test), 8 to 10 minutes (keep oven on). Wrap hot nuts in a towel and rub together to remove any loose skins. Halve nuts.
- While nuts are roasting, cook pancetta in a 9- to 10-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain.
- Roast squash:
- Increase oven to 425°F with rack in middle. Lightly oil baking sheet.
- Halve squash lengthwise and seed. Use vegetable peeler to peel squash into long thin ribbons into a large bowl. Toss squash with 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper in a large bowl until coated. Spread ribbons evenly on a 13- by 9-inch baking sheet, or arrange ribbons into a 13- by 9-inch rectangle on a larger baking sheet. Bake until tender, 15 to 20 minutes, then turn on broiler and broil until lightly browned, 30 seconds to 1 minute.
- Make vinaigrette while squash is roasting:
- Bring cider to a boil in a small saucepan, then boil until reduced to 1/4 cup, about 5 minutes. Whisk reduced cider with cider vinegar, shallot, Dijon mustard, sugar, and 1/2 teaspoon salt in a medium bowl. Add 1/2 cup oil in a slow stream, whisking, and whisk until emulsified.
- Assemble salad:
- Toss arugula and chicory in a very large bowl with about 1/2 cup vinaigrette (there will be some left over). Then toss in pancetta and hazelnuts.
- Cut squash into 8 rectangles and carefully transfer each with a metal spatula to a plate. Divide salad among plates and drizzle a little of remaining vinaigrette on squash.
ARUGULA SALAD WITH BACON AND BUTTERNUT SQUASH
This is just a quick salad I came up with from leftovers and loved! I liked the way the arugula paired with the bacon and squash. Add a baguette or a bagel, and it's a great lunch all on it's own! Dress with balsamic vinaigrette or simply oil and vinegar. Feta cheese can be used for the goat cheese, if you prefer.
Provided by sarah.antoinette
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 20m
Yield 1
Number Of Ingredients 7
Steps:
- Cook bacon in a skillet over medium-high heat until some of the fat renders into the pan, 2 to 3 minutes. Add mushrooms; cook and stir together until the mushrooms are tender, about 5 minutes. Stir squash cubes into the bacon mixture; continue cooking until the squash is hot and the bacon crisp, 3 to 5 minutes more.
- Put arugula in a bowl; top with bacon, mushroom, and squash mixture. Sprinkle goat cheese over the salad and top with pine nuts. Sprinkle with cracked black pepper.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 10.3 g, Cholesterol 32.3 mg, Fat 14.1 g, Fiber 2.9 g, Protein 13.1 g, SaturatedFat 7.4 g, Sodium 368 mg, Sugar 2.2 g
ROASTED BUTTERNUT SQUASH SALAD WITH BURRATA
This beautiful butternut squash salad with creamy burrata cheese and peppery arugula is perfect for fall entertaining. For the best flavor and texture, remove the burrata from the refrigerator about an hour before use and assemble the salad while the squash is still warm from roasting so the cheese will melt slightly. Feel free to use precut butternut squash to make this recipe easier. If you can find pomegranates, the arils add a bright pop of color and flavor to this healthy salad, but it's just as good-and almost as impressive-looking-without them.
Provided by Carolyn Casner
Categories Healthy Squash Recipes
Time 35m
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Combine 1 tablespoon oil, cumin, paprika, 1/4 teaspoon pepper and 1/8 teaspoon salt in a medium bowl. Add squash; toss to coat. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 25 minutes.
- Meanwhile, whisk shallot, molasses, vinegar, thyme and the remaining 2 tablespoons oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in a small bowl.
- When the squash has finished roasting, toss arugula with 2 tablespoons of the vinaigrette. Transfer to a serving platter. Scatter the squash over the arugula and top with burrata slices. Drizzle with the remaining 2 tablespoons dressing and sprinkle with walnuts and pomegranate seeds (if using).
Nutrition Facts : Calories 296.9 calories, Carbohydrate 22.1 g, Cholesterol 19 mg, Fat 22.5 g, Fiber 4.3 g, Protein 8.5 g, SaturatedFat 5.8 g, Sodium 392.3 mg, Sugar 6 g
FARRO, BUTTERNUT SQUASH, AND ARUGULA SALAD
Feeling stressed? Eat this salad. No seriously: Farro has a high magnesium content, which can help relieve tension. It's also really high in fiber. Butternut squash is often found pre-cut in supermarket produce sections, and starts popping up at farm stands toward the end of the summer. This recipe is also delicious in the fall using pumpkin or other autumn squash varieties.
Provided by Katie Lee Biegel
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Cook the farro according to the package instructions and let cool.
- Put the raisins in a shallow bowl and pour the vinegar over them. Soak, tossing them every now and then, for at least 15 minutes. Drain the vinegar into another small bowl, squeezing the raisins to remove any excess.
- Meanwhile, put the squash and shallots on the prepared baking sheet and drizzle 1 tablespoon of the oil over them. Toss well with your hands to coat. Season with salt and pepper and roast, tossing halfway through, until the squash is soft and the shallots are beginning to brown, 25 to 30 minutes. Let cool to room temperature.
- Whisk the mustard into the reserved vinegar. While whisking, add the remaining 3 tablespoons oil in a slow stream until thick and emulsified. Season the dressing with the cayenne and salt and pepper to taste.
- To assemble the salad, in a medium bowl, toss the farro, squash and shallots, raisins, cheese, and walnuts together until combined. Pour the dressing over the salad, season with salt and pepper, and toss until evenly coated with dressing. Just before serving, fold in the arugula and finish with a final drizzle of olive oil and a final crack of black pepper.
CHICKEN, ARUGULA & BUTTERNUT SQUASH SALAD WITH BRUSSELS SPROUTS
Hot roasted vegetables lightly wilt the arugula in this healthy dinner salad recipe. Keep prep time minimal with leftover chicken, precut butternut squash and trimmed Brussels sprouts.
Provided by David Bonom
Categories Healthy Chicken Leftover Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 425degrees F. Coat a large rimmed baking sheet with cooking spray.
- Toss squash, Brussels sprouts, 1 teaspoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a large bowl. Arrange in a single layer on the prepared baking sheet (reserve the bowl). Roast, stirring once or twice, until the vegetables are tender, 20 to 22 minutes.
- Combine chicken, grapes, onion and arugula in the reserved bowl. Add the roasted vegetables and toss to combine.
- Whisk walnut oil (or olive oil), vinegar, shallot, mustard and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Pour over the salad and gently toss to combine.
Nutrition Facts : Calories 241.8 calories, Carbohydrate 17.5 g, Cholesterol 40.2 mg, Fat 12.1 g, Fiber 3.4 g, Protein 17.4 g, SaturatedFat 1.5 g, Sodium 377.8 mg, Sugar 7.1 g
EASY ROASTED BUTTERNUT SQUASH SALAD RECIPE
This yummy roasted squash and arugula salad with toasted walnuts, tangy fresh pomegranate seeds, and a warm cider vinaigrette has all the yummy fall flavors. Plus easy to make, and pretty enough to serve for Thanksgiving!
Provided by Laura | Growing Up Cali
Categories Side
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees. Line a sheet pan with parchment paper or foil.
- Place the diced squash on a sheet pan. Add 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat.
- Roast the squash for 20-25 minutes, turning once, until tender and starting to caramelize.
- While the squash is roasting, make the dressing by combining the apple cider, vinegar, and shallots in a small saucepan. Bring to a boil over medium-high heat and cook until the cider is reduced to about 1/4 cup, about 8 minutes. Remove the mixture from the heat and whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
- Place the arugula in a large salad bowl and add the roasted squash mixture, the pomegranate seeds, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten, and toss well. Sprinkle with salt and pepper, if needed, and serve immediately.
Nutrition Facts : Calories 330 calories, Sugar 2.6 g, Sodium 629.7 mg, Fat 32.6 g, SaturatedFat 5.7 g, TransFat 0 g, Carbohydrate 7.1 g, Fiber 1.6 g, Protein 5.8 g, Cholesterol 7.2 mg
ROASTED DELICATA SQUASH, POMEGRANATE AND ARUGULA SALAD
This vibrant salad features delicata squash, pomegranate, arugula, pepitas and feta tossed in a maple balsamic vinaigrette. If you are preparing this salad in advance, reserve the dressing on the side until you are ready to serve. Recipe yields 6 substantial side salads or up to 10 small salads; cut the recipe in half if desired.
Provided by Cookie and Kate
Categories Salad
Time 45m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees Fahrenheit. Wash the squash and scrape off any tough bits of skin with a knife. Slice the squash into 1/2-inch wide rounds. Use a spoon to scoop out the seeds from each round. Drizzle the squash with a generous tablespoon of olive oil and a sprinkle of salt. Use your fingers to lightly coat all surfaces of the squash with olive oil. Bake for about 30 to 35 minutes or until the squash is tender and golden, flipping halfway.
- In a medium skillet over medium-low heat, toast the pepitas or pecans, stirring frequently, until they are fragrant and lightly golden on the edges, about 3 to 5 minutes. Remove from heat.
- To prepare the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard and salt. Season generously with black pepper, to taste.
- Once the squash has cooled for a few minutes, combine the arugula, pomegranate, pepitas, crumbled feta and squash in a large serving bowl. When you're ready to serve, drizzle in the dressing and gently toss to combine. Serve promptly.
Nutrition Facts : ServingSize 1 medium side salad, Calories 223 calories, Sugar 12 g, Sodium 247.6 mg, Fat 13.5 g, SaturatedFat 3.6 g, TransFat 0 g, Carbohydrate 26 g, Fiber 3.9 g, Protein 5.5 g, Cholesterol 12.6 mg
More about "roasted butternut squash arugula salad recipes"
ROASTED MAPLE BUTTERNUT SQUASH AND ARUGULA SALAD - EAT ...
From eatsimplefood.com
Cuisine InternationalTotal Time 1 hrCategory SaladCalories 287 per serving
- Peel and dice the squash into 1" chunks. Place in large bowl and toss with maple syrup, olive oil, salt, and pepper. Roast uncovered on lined baking sheet, turning once, ~ 20-25 minutes or until squash is tender. Let cool ~ 5 minutes.
- Make the dressing: In a small pan add shallots, apple juice, and apple cider vinegar. Bring to a boil, reduce heat, and simmer uncovered ~ 5 minutes or until reduced by half. Remove from heat and whisk in mustard, olive oil, salt, and pepper. Taste and add salt/pepper as desired.
- Add arugula, squash, pomegranate kernels and walnuts to a bowl. Toss with dressing. Happy eating! Beckie
BAREFOOT CONTESSA | ROASTED BUTTERNUT SQUASH SALAD WITH ...
From barefootcontessa.com
- Preheat the oven to 400 degrees. Place the squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt, and ½ 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 ¼ cup. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon salt, and ½ teaspoon 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 & ARUGULA SALAD | RACHAEL RAY IN SEASON
From rachaelraymag.com
- Let cool. 2. In a small bowl, whisk the balsamic vinegar, mustard and brown sugar with the remaining 1/4 cup EVOO; season.
ARUGULA SALAD WITH ROASTED BUTTERNUT SQUASH | GIANT FOOD
From recipecenter.giantfood.com
Servings 4Calories 295 per servingTotal Time 30 mins
SALAD OF ROASTED BUTTERNUT SQUASH, ARUGULA, DRIED ...
From washingtonpost.com
3.9/5 (7)Servings 4Is Accessible For Free TrueCalories 350 per serving
ROASTED BUTTERNUT SQUASH ARUGULA SALAD | TASTY KITCHEN: A ...
From tastykitchen.com
ARUGULA SALAD WITH ROASTED BUTTERNUT SQUASH
From thatskinnychickcanbake.com
5/5 (2)Total Time 45 minsCategory 125+ Best Salad RecipesCalories 381 per serving
- Preheat the oven to 400º. Place the butternut squash chunks on a sheet pan and toss with 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
- To make dressing, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook until the cider is reduced to about 1/4 cup. Remove from the heat and whisk in the mustard, 1/3 cup olive oil, 1/2 teaspoon salt, and 1/4 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. Check for seasonings and sprinkle with more salt and pepper if needed.
ROASTED SQUASH ARUGULA SALAD | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 22Calories 311 per servingCategory Side
- Preheat oven to 425 F (218 C). To prepare squash, use a sharp knife to carefully cut in half lengthwise (from root to tip), then remove seeds with a spoon or ice scream scooper. Slice squash halves into even wedges and leave the skin on.
- Arrange squash on a parchment-lined baking sheet. Sprinkle with oil, salt, and pepper and toss to coat. Spread in an even layer.Roast squash for ~15-20 minutes or until tender and golden brown.
- In the meantime, prepare dressing by adding balsamic vinegar to a small saucepan. Bring to a gentle boil. Then allow to simmer until it is reduced by half and looks thick (about 10-15 minutes). Watch carefully near the end as it can go from reduced to burnt quickly. You’ll know it’s done when, swirled, it coats the sides of the pan.
ARUGULA-AND-SQUASH SALAD RECIPE - APRIL BLOOMFIELD | FOOD ...
From foodandwine.com
Servings 6-8Total Time 1 hrCategory Vegetable Recipes, Squash Recipes
- Preheat the oven to 350°. Line a rimmed baking sheet with parchment paper. In a mini food processor, pulse the marjoram with the garlic, coriander, cinnamon and 1 1/2 teaspoons of salt until finely chopped. Scrape the mixture into a large bowl and stir in 2 tablespoons of the olive oil. Add the squash and toss to coat, then scrape onto the prepared baking sheet. Roast for about 40 minutes, tossing once, until tender and golden. Let cool.
- Meanwhile, place the pine nuts in a pie plate and toast for about 6 minutes, until golden and fragrant. Let cool.
- Scrape the squash back into the large bowl and drizzle with 2 tablespoons of the lemon juice and 1 tablespoon of the olive oil. Add the toasted pine nuts, the pomegranate seeds and cayenne and gently toss to combine. Add the arugula and the remaining 1 tablespoon each of olive oil and lemon juice. Season with salt and toss to combine. Arrange the salad on a platter. Top with the pecorino, drizzle with olive oil and balsamic vinegar and serve.
ROASTED BUTTERNUT SQUASH & APPLE SALAD - COOKIE AND KATE
From cookieandkate.com
4.9/5 (23)Total Time 1 hr 20 minsCategory SaladCalories 549 per serving
- To prepare the wheat berries (if you’re using another grain, cook according to package directions): Combine the rinsed wheat berries with 3 1/2 cups water in a medium pot. Bring to a rolling boil over high heat, then cover, reduce heat and simmer for 1 hour, or until the wheat berries are pleasantly tender but still have some chew to them. Drain off excess water, return the wheat berries to the pot and stir in 1/4 teaspoon salt. Set aside to cool.
- To roast the apples: Preheat oven to 425 degrees Fahrenheit. Line one small and one large baking sheet with parchment paper. On the small sheet, arrange the apple wedges in a single layer. Bake the apple slices on the middle rack for 10 minutes, until they are starting to collapse on themselves but before they have burst open. Let the apple slices cool on the pan before removing.
- Meanwhile, to prepare the squash: Slice off the top and bottom ends of the squash, then slice it in half vertically. Use a spoon to scoop out the seeds and discard them. Slice the squash into 1/2″ wide half-moon shapes. Transfer the squash to the large baking sheet and drizzle with 1 tablespoon olive oil. Toss until the squash is lightly coated in oil and sprinkle with salt. Arrange the squash in a single layer and roast for 30 minutes, tossing halfway, until the squash is tender and caramelized on the edges. Set aside to cool.
- To prepare the pecans: In a medium skillet over medium heat, toast the pecans until they are fragrant, stirring frequently, about 4 minutes. Add the maple syrup and a generous pinch of cinnamon and salt and cook, while stirring constantly, until the syrup has condensed and mostly evaporated, about 2 more minutes. Transfer to a plate to cool.
RECIPE: WARM BUTTERNUT SQUASH AND ARUGULA SALAD | KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
FALL SALAD WITH BUTTERNUT SQUASH, ARUGULA, DRIED FIGS, AND ...
From juliasalbum.com
BUTTERNUT SQUASH SALAD WITH FETA - GET COOKING DIRECTIONS ...
From dressing-recipe-thanksgiving.blogspot.com
ROASTED BUTTERNUT SQUASH & ARUGULA SALAD - SHUTTERBEAN
From shutterbean.com
INA GARTEN’S ROASTED BUTTERNUT SQUASH SALAD IS EASY ...
From sheknows.com
ROASTED BUTTERNUT SQUASH AND POMEGRANATE SALAD
From oprah.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 »
You'll also love