Roasted Butternut Squash Pomegranate And Walnut Salad Recipes

ROASTED BUTTERNUT SQUASH, POMEGRANATE, AND WALNUT SALAD

ROASTED BUTTERNUT SQUASH, POMEGRANATE, AND WALNUT SALAD image

Categories Salad Vegetable Appetizer Bake Vegetarian Healthy

Yield 6 servings

Number Of Ingredients 11

Ingredients

4 1/2 to 5 cups 1/2-inch cubes peeled seeded butternut squash (from about one 2-pound squash)
2 tablespoons extra-virgin olive oil
Pinch of dried crushed red pepper
Coarse kosher salt
2 tablespoons orange juice
1 1/2 tablespoons walnut oil or other nut oil
1 1/2 teaspoons fresh lemon juice
4 ounces arugula (about 8 cups lightly packed)
1/2 cup walnuts, toasted, coarsely chopped
1/2 cup pomegranate seeds
2 teaspoons pomegranate molasses

Steps:

Preheat oven to 450°F. Toss squash, olive oil, and crushed red pepper on large rimmed baking sheet. Sprinkle with coarse salt. Roast 15 minutes. Using spatula, turn squash over. Roast until edges are browned and squash is tender, about 15 minutes longer. Sprinkle with coarse salt. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Whisk orange juice, walnut oil, and lemon juice in large shallow bowl. Season to taste with salt and pepper. Add arugula, walnuts, and pomegranate seeds; toss to coat. Season to taste with coarse salt and pepper. Spoon warm or room-temperature squash over salad. Drizzle with pomegranate molasses and serve.

ROASTED BUTTERNUT SQUASH BREAD SALAD

Roasted Butternut Squash Bread Salad image

This sheet-pan recipe is an easy way to get a hearty vegetarian meal on the table in under an hour. Inspired by panzanella, which traditionally provides new life for stale bread by tossing it with juicy tomatoes, this bread salad instead gets its moisture from an earthy tahini dressing. The creamy tahini is lightly sweetened with honey, which plays well with the buttery squash, while a flourish of fresh herbs adds a light, springy finish. This makes for a nice supper on its own, but it would also work well as a side to roasted chicken or fish.

Provided by Colu Henry

Categories salads and dressings, vegetables, main course, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 butternut squash (about 2 pounds), peeled, seeded and cut into 1/2- to 1-inch wedges
4 tablespoons olive oil
Kosher salt and black pepper
1/2 teaspoon red-pepper flakes (optional)
3 (1-inch thick) slices country bread or round peasant loaf, torn into 1- to 1 1/2-inch pieces
2 tablespoons tahini
2 tablespoons lime juice
1 teaspoon honey
1/4 cup roughly chopped cilantro, parsley or dill, or a combination of all three (optional)

Steps:

Heat oven to 425 degrees. Line a large sheet pan with parchment paper or foil. In a large bowl, toss the squash with 2 tablespoons olive oil. Season well with salt, black pepper and red-pepper flakes (if using) and toss again. Spread the squash in an even layer on the sheet pan and roast until it begins to brown in spots, 10 to 15 minutes.
While the squash roasts, in the same bowl (no need to wipe it out), toss the bread with the remaining olive oil and season with salt and pepper. After the squash has roasted for 10 to 15 minutes, remove from the oven and turn the squash pieces over. Add the bread to the sheet pan. Roast 10 to 15 minutes more, turning the bread halfway through, until the croutons are golden and crisp and the squash is tender.
While the squash and croutons roast, whisk together the tahini, lime juice, honey and 2 tablespoons water. Season to taste with salt.
Arrange the squash and croutons on a platter or in a bowl and drizzle with the dressing. Scatter with the herbs, if using.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 15 grams, Carbohydrate 37 grams, Fat 18 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 651 milligrams, Sugar 7 grams, TransFat 0 grams

KALE SALAD WITH BUTTERNUT SQUASH, POMEGRANATE, AND PUMPKIN SEEDS

Kale Salad with Butternut Squash, Pomegranate, and Pumpkin Seeds image

Kale Salad with Roasted Butternut Squash, Pomegranate, and Pumpkin Seeds

Provided by Susan Spungen

Categories Salad Butternut Squash Seed Healthy Low Cal Kale Parmesan Kid-Friendly Low Cholesterol Small Plates

Yield 8-10 servings

Number Of Ingredients 13

Ingredients

1 large butternut squash (about 3 pounds), peeled cut into 3/4" cubes
1/2 cup, plus 4 teaspoons extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1 whole head garlic
1/2 cup raw pumpkin seeds (pepitas)
1/4 cup fresh lemon juice (from 1 large lemon)
2 teaspoons pure maple syrup
2 tablespoons Dijon mustard
1 tablespoon finely chopped shallot
1 1/2 pounds Tuscan kale (about 2 large bunches), stemmed, leaves thinly sliced
1 cup finely grated Parmesan cheese (1 1/2 ounces)
1 cup pomegranate seeds (from 1 large pomegranate)

Steps:

Heat oven to 425°F. On a rimmed baking sheet, toss together squash, 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Place whole head of garlic on a sheet of aluminum foil, drizzle with 1 tsp. oil, wrap securely in foil and place on baking sheet with squash. Roast, stirring squash occasionally after the first 15 minutes, until squash is golden and tender and garlic is tender, 35-40 minutes. Remove garlic and squash from oven and set aside to cool.
Meanwhile, heat 1 tsp. oil in a small skillet over medium-high heat. Add pepitas and cook, stirring occasionally, until about half are golden brown, 2-3 minutes. Transfer to a paper towel-lined plate and season with 1/4 tsp. salt. Set aside.
Cut off the top of the garlic head and squeeze all of the softened garlic into a medium bowl. Whisk in the lemon juice, maple syrup, mustard, shallot, 1 tsp. salt and 1/8 tsp. pepper, then whisk in oil in a slow, steady stream.
In a large mixing bowl, combine kale with about 3/4 of the dressing, and use your hands to massage the dressing into the kale. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
Add roasted squash, Parmesan, and pomegranate seeds to bowl; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and sprinkle with pumpkin seeds.
Do ahead
Dressing can be prepared 3 days ahead; cover and chill. Squash and garlic can be roasted, and kale can be sliced 1 day ahead; place separately in airtight containers and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.

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