ROASTED BUTTERNUT SQUASH SALAD WITH CIDER VINAIGRETTE
Steps:
- Preheat oven to 400° F. and line a baking sheet with parchment paper or foil. Toss the cubed butternut squash on the prepared sheet pan with extra virgin olive oil, salt, and pepper. Roast the squash in a single layer for about 15-20 minutes or until tender, tossing it around once with a spatula. Let the squash cool while you assemble the salad.
- In a large bowl add the baby kale and top with crumbled goat cheese, dried cranberries, pepitas, and the butternut squash. Drizzle with the cider vinaigrette or serve it alongside the salad.
- In a small saucepan add the apple cider, vinegar, and shallots. Bring the mixture to a boil over medium- high heat. Reduce the heat and let it simmer for about 8 minutes or until it has reduced to a 1/2 cup.
- Remove from the heat and pour into a jar or glass measuring cup. Whisk in the dijon mustard, maple syrup, olive oil, salt and pepper. Taste for seasoning and serve with the salad.
Nutrition Facts : Calories 277 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 12 grams fat, Fiber 6 grams fiber, Protein 7 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 385 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE
Salads can be a hard sell in winter. Iceburg lettuce, when there's ice on the driveway, just doesn't work. Winter Salads work because they call for ingredients with assertive flavours and plenty of heft. Save the frisee and chilly cucumber slices for summer!!
Provided by Chef mariajane
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- In a large bowl, combine squash, 2 tablespoons olive oil, maple surup, 1 teaspoons salt and 1/2 teaspoons pepper. Toss well, then spread squash evenly over a baking sheet.
- Roast squash until tender, turning once, 15-20 minutes. Add crranberries to pan for the last 5 minutes.
- While squash is roasting , in a small saucepan, combine apple cider, vinegar and shallots. Bring to a boil over medium-high heat, then cook for 6-8 minutes or until liquid is reduced to about 1/4 cup.
- Remove saucepan from heat and whisk in mustard, remaining 1/2 cup olive oil, and remaining 1 teaspoons salt and 1/2 teaspoons pepper.
- Place arugula in a large serving bowl. Add roasted squash mixture , walnuts and Parmesan. Spoon just enough vinaigrette over salad to moisten, then toss well.
- Sprinkle with salt and pepper and serve immediately.
Nutrition Facts : Calories 522.3, Fat 42.4, SaturatedFat 7.9, Cholesterol 16.5, Sodium 1203.8, Carbohydrate 29.1, Fiber 5.3, Sugar 8.2, Protein 12.2
ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE
Salads can be a hard sell in winter. Iceburg lettuce, when there's ice on the driveway, just doesn't work. Winter salads work because they call for ingredients with assertive flavours and plenty of heft. Save the frisee and chilly cucumber slices for summer. Enjoy this salad...
Provided by Chef mariajane
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400°F.
- In a large bowl, combine squash, 2 tablespoons oil, maple syrup, 1 teaspoons salt, and 1/2 teaspoons pepper. toss well, then spread squash evenly over a baking sheet.
- Roast squash until tender, turning once, 15-20 minutes. Add cranberries to pan for the last 5 minutes.
- While squash is roasting, in a samll saucepan, combine apple cider, vinegar and shallots. Bring to a boil over medium-high heat, then cook for 6 - 8 minutes or until liquid is reduced to about 1/4 cup.
- Remove saucepan from heat and whisk in mustard, remaining 1/2 cup olive oil, and remaining 1 teaspoons salt and 1/2 teaspoons pepper.
- Place arugula in a large serving bowl. Add roasted squash mixture, walnuts and parmesan. Spoon just enough vinaigrette over salad to moisten, then toss well.
- Sprinkle with salt and pepper and serve immediately.
Nutrition Facts : Calories 525.5, Fat 42.5, SaturatedFat 8, Cholesterol 16.5, Sodium 1259.8, Carbohydrate 29.5, Fiber 5.4, Sugar 8.3, Protein 12.4
WILD RICE AND ROASTED SQUASH SALAD WITH CIDER VINAIGRETTE
Toothsome wild rice, caramelized roasted veggies and crisp radicchio all shine in this generous salad, which can be served as a hearty side or satisfying lunch. Radicchio adds a pop of color and a punch of bitterness, but a peppery green like arugula would also make a great substitute. This salad is tossed with a generous batch of mustard-cider vinaigrette. If you decide to double the dressing or have any left over, it pairs beautifully with just about any grain or hearty green, and will keep refrigerated for up to three days.
Provided by Yossy Arefi
Categories dinner, lunch, salads and dressings, vegetables, appetizer, main course, side dish
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 400 degrees and set a rack in the center of the oven.
- Prepare the rice: Bring a medium pot of salted water to a boil. Add the wild rice to the boiling water, reduce the heat to a simmer and cook the rice until tender and most grains have split, 40 to 50 minutes. Drain the rice.
- While the rice cooks, roast the squash: On a baking sheet, toss the squash with the olive oil, paprika and a sprinkle of kosher salt and pepper. Spread the squash into an even layer, then transfer to the oven to roast, stirring a few times, until golden and tender, about 20 to 30 minutes.
- Meanwhile, make the vinaigrette: In a small saucepan, bring the apple cider to a boil over high. Boil the cider until it has reduced to about 1/4 cup, 10 to 15 minutes. Carefully transfer the cider syrup to a jar with a lid (don't put the lid on yet) and let it cool slightly. Add the olive oil, apple cider vinegar, shallot, mustard, salt and pepper. Screw the lid on tightly and shake vigorously to combine. Taste and season with salt and pepper.
- Assemble the salad: Add the cooked rice, roasted squash, radicchio, cherries and parsley to a large bowl. Shake the vinaigrette to combine, then drizzle a few tablespoons over the salad and toss gently to combine. Add more vinaigrette to taste. (You may have a bit of extra vinaigrette; refrigerate it for up to 3 days and toss with other greens or grains.)
- Top the salad with the toasted walnuts and a sprinkle of flaky salt and pepper, and serve immediately.
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- 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.
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