Roasted Butternut Squash Marcona Almond And Pomegranate Salad Recipes

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.

ROASTED BUTTERNUT SQUASH, MARCONA ALMOND & POMEGRANATE SALAD

Steps:

• PREPARING THE SQUASH:
• Preheat oven to 375.
• Cut ends off butternut squash, peel, and slice lengthwise.
• Remove seeds and chop into 1 inch cubes.
• In a medium bowl, combine spices, oil and vinegar into a paste.
• Add squash and toss until coated.
• Arrange the squash cubes in one layer in a roasting pan.
• Roast for 20 minutes, toss once, and cook for an additional 25 minutes or until the squash is browned and is tender throughout.
• Cool to room temperature.
• PREPARING THE DRESSING:
• Combine vinegar, olive oil, honey, mustard and black pepper in a jar; shake thoroughly to combine.
• ASSEMBLING THE SALAD:
• Add just enough dressing to the salad greens to coat the leaves very lightly.
• Add squash and pomegranate seeds; toss gently.
• Sprinkle marcona almonds and goat cheese (optional) on salad just before serving.

ROASTED ROOT VEGETABLE SALAD WITH MARCONA ALMONDS

Steps:

• Preheat oven to 375 degrees.
• Place both squashes, celery root, yam, beet, turnip, parsnip, and shallots in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to combine.
• Evenly spread vegetables in a roasting pan or large rimmed baking sheet. Transfer to oven and roast until squash and parsnips are tender, about 30 minutes. Remove squash, celery root, yam, and parsnip from roasting pan and set aside on a platter; cover with parchment-paper-lined aluminum foil. Continue roasting beet and turnip 20 minutes more; transfer to platter and cover with foil.
• Place almonds on a baking sheet and toast until golden brown, about 5 minutes. Remove from oven and let cool slightly. Coarsely chop and transfer to a medium bowl with vinegar and brown butter; stir to combine.
• Uncover vegetables and drizzle with almond mixture. Garnish with reserved beet leaves and lemon zest.

EASY ROASTED BUTTERNUT SQUASH

Steps:

• preheat the oven to 450 degrees F.
• peel and cube the butternut squash (this step disappears if you can buy it already peeled and cut either in half or cubed).
• toss the squash in a bowl with 1/2 - 1 Tbsp oil (I use light olive oil or Enova), 1 tsp ground cinnamon and 1 - 2 tsp maple syrup.
• pour everything into a baking pan and roast until done - about 30 - 40 minutes. If you have the oven on lower it will, obviously, just take a little longer! When it's done it is soft and steamy and sweet. You can also mash this, if you like, adding a little margarine or butter to taste. Once you try this, you can decide if you want to use another teaspoons of maple syrup. If you don't have syrup, brown sugar (or lite brown sugar) would work too. I have not tried the new Spenda Brown sugar yet.

AUTUMN SALAD WITH BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Toss butternut squash with olive oil, salt, and pepper. Spread out on the prepared baking sheet.
• Roast in the preheated oven until browned on the edges, stirring halfway through, 20 to 30 minutes. Let cool to room temperature.
• Meanwhile, prepare pumpkin seeds. Heat oil in a small frying pan over medium heat. Add pumpkin seeds, salt, paprika, and cumin. Cook, stirring often, until fragrant, 2 to 3 minutes. Add maple syrup, stir to coat, and remove from heat.
• Combine balsamic vinegar, olive oil, maple syrup, brown sugar, garlic, salt, and pepper in a glass jar with a screw-top lid. Tighten lid and shake vigorously to emulsify dressing.
• Layer mixed greens, persimmons, cooled butternut squash, feta, pomegranate seeds, and pumpkin seeds on a large platter. Drizzle 1 to 2 tablespoons of vinaigrette over salad and serve remainder alongside.