Roasted Onion Butternut Squash Fig Salad With Maple Mustard Balsamic Dressing Recipe 435

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ROASTED ONION, BUTTERNUT SQUASH, & FIG SALAD WITH MAPLE-MUSTARD BALSAMIC DRESSING RECIPE - (4.3/5)



Roasted Onion, Butternut Squash, & Fig Salad With Maple-Mustard Balsamic Dressing Recipe - (4.3/5) image

Provided by á-10847

Number Of Ingredients 19

SALAD:
1 butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 large sweet onion, halved and sliced into 1/2-inch ribbons
1 tablespoon olive oil or avocado oil
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
8 cups mixed greens
1 cup fresh goat cheese, crumbled
1/2 cup walnuts, chopped
4 dried figs, sliced
DRESSING:
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon whole-grain mustard
1 clove garlic, minced
2 teaspoons maple syrup
1/4 teaspoon sea salt
Ground pepper, to taste

Steps:

  • SALAD Preheat oven to 400°F. Toss squash and onion with olive oil or avocado oil, salt, and pepper. Roast for 35 minutes. Meanwhile, prepare remaining components. DRESSING Whisk together all ingredients in a small bowl or shake together in a glass jar. Set aside until ready to use. ASSEMBLY In a large bowl, toss the greens with ¾ of the dressing. Divide evenly between 4 bowls or present this in one large salad bowl. Top with roasted squash, onions, walnuts, goat cheese, and figs. Drizzle each bowl with remaining dressing. Serve immediately.

ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE RECIPE BY TASTY



Roasted Veggie Salad With Maple Balsamic Vinaigrette Recipe by Tasty image

Here's what you need: bell pepper, sweet potato, brussels sprouts, red onion, fresh oregano, salt, pepper, olive oil, spinach, feta cheese, olive oil, balsamic vinaigrette, maple syrup

Provided by Merle O'Neal

Categories     Lunch

Yield 4 servings

Number Of Ingredients 13

1 bell pepper, chopped
1 lb sweet potato, skinned and chopped
1 lb brussels sprouts, halved
1 red onion, sliced
1 teaspoon fresh oregano
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
1 cup spinach, for salad base
1 tablespoon feta cheese, to garnish
3 tablespoons olive oil
2 tablespoons balsamic vinaigrette
1 teaspoon maple syrup

Steps:

  • Preheat oven to 400ºF (200ºC).
  • Combine all vegetables (except spinach) in large bowl and stir.
  • Add salt, pepper, oregano, and olive oil for the salad and stir.
  • Spread vegetables on baking sheet and bake for 40 minutes.
  • To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
  • In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
  • Drizzle dressing over salad.
  • Enjoy!

Nutrition Facts : Calories 379 calories, Carbohydrate 36 grams, Fat 24 grams, Fiber 6 grams, Protein 6 grams, Sugar 13 grams

ROASTED BUTTERNUT SQUASH SALAD WITH BACON AND ONIONS



Roasted Butternut Squash Salad with Bacon and Onions image

Roasted Butternut squash is sauteed with onions, then tossed with crumbled bacon, toasted pecans, raisins, and chopped romaine lettuce and drizzled with maple syrup "dressing" to make a tasty, warm salad.

Provided by Marcia

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 1h

Yield 6

Number Of Ingredients 9

1 medium butternut squash, halved lengthwise and seeded
1 tablespoon olive oil, or as needed
aluminum foil
6 slices bacon
1 cup sliced onion
8 cups chopped romaine lettuce
⅓ cup pecans, toasted and chopped
⅓ cup raisins
2 tablespoons maple syrup, or to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Brush cut sides of butternut squash with olive oil. Wrap each squash half tightly in aluminum foil.
  • Roast squash halves in the preheated oven until they begin to soften, about 20 minutes. Remove squash from the oven and let sit until cool enough to handle. Remove foil and slice into 3/4-inch thick slices. Remove skin from each slice and cut into 3/4-inch cubes. Set aside 8 cups of the cubed squash, reserving any remaining squash for another use.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Remove bacon and drain on paper towels. Add onions to the skillet and cook in the bacon grease for 2 to 3 minutes. Add 8 cups squash and cook, tossing occasionally, until onions are soft and beginning to caramelize, and squash cubes are tender, 10 to 15 minutes.
  • Place romaine lettuce in a large serving bowl. Crumble bacon on top and add pecans and raisins. Add butternut squash-onion mixture; toss to combine. Drizzle with maple syrup and serve warm.

Nutrition Facts : Calories 256.6 calories, Carbohydrate 40.9 g, Cholesterol 7.9 mg, Fat 10 g, Fiber 6.4 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 179.7 mg, Sugar 15.8 g

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