Roasted Squash Salad Recipes

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HOUSEMAN'S ROASTED-SQUASH SALAD



Houseman's Roasted-Squash Salad image

At Houseman, the restaurant Ned Baldwin and Adam Baumgart opened in the Hudson Square neighborhood of Manhattan in 2014, you'll find this astonishing salad made with red kabocha squash. But the more easily found green kabocha works beautifully in the recipe, as does buttercup squash and sugar pumpkin. For the dressing, some confidence is required. What seems an enormous amount of dried spices - ground fennel, sumac and coriander - is combined with chopped parsley and cilantro. The result looks dry and grainy, as if something is wrong. But olive oil, lime juice and white-wine vinegar (best available, please!) begin to smooth things out, and the cheese, pistachios and vinegar-plumped currants finish the job. The combination makes a fine vegetarian main-course lunch or dinner, particularly paired with braised greens and good bread.

Provided by Sam Sifton

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

5 tablespoons dried currants
1/4 cup plus 2 tablespoons white-wine vinegar
1 kabocha squash, approximately 3 to 4 pounds
Approximately 3/4 cup extra-virgin olive oil
1/2 tablespoon kosher salt
1 tablespoon plus 3/4 teaspoon ground fennel seed
1 tablespoon plus 3/4 teaspoon ground sumac
1 tablespoon plus 3/4 teaspoon ground coriander
1/2 cup chopped parsley, packed
1/2 cup chopped cilantro, packed
1/4 cup plus 2 tablespoons freshly squeezed lime juice, approximately 3 to 4 limes
1/2 cup pistachios, toasted and chopped
1/2 cup firm feta cheese, diced

Steps:

  • Put the currants in a small bowl, and pour the white-wine vinegar over them. Allow them to macerate for several hours or overnight, though in a pinch you can allow them to plump up while you prepare the squash. Heat oven to 450.
  • Cut the squash in half, scoop out the seeds, peel both halves (if you like: the skin of the kabocha squash is edible) and slice the squash into 1/4-inch half moons. Dress the squash lightly with 1 to 2 tablespoons of the olive oil, and season with the salt. Place the squash on a parchment-lined sheet pan, and roast until soft and caramelized, approximately 15 to 20 minutes, turning the pieces once or twice during the process. Remove the squash from the oven, and set aside to cool.
  • Meanwhile, in a medium-size bowl, combine the fennel seed, sumac and coriander, then add the parsley and cilantro, and stir to combine. Add 1/3 cup olive oil, and stir to combine. You want a wet mixture and may need to add a couple of extra tablespoons of oil to get it.
  • Drain the currants, reserving the vinegar, and add them to the green sauce. Add the lime juice, pistachios, cheese, 6 tablespoons olive oil and 5 teaspoons vinegar from the pickled currants to the green sauce. Taste, and add more lime juice or vinegar if you like, along with a spray of salt.
  • Place squash on a warm platter, and spoon the dressing over the top.

Nutrition Facts : @context http, Calories 399, UnsaturatedFat 28 grams, Carbohydrate 20 grams, Fat 35 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 390 milligrams, Sugar 7 grams

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE



Roasted Butternut Squash Salad with Warm Cider Vinaigrette image

Provided by Ina Garten

Categories     side-dish

Time 43m

Yield 4 servings

Number Of Ingredients 12

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

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 SQUASH SALAD



Roasted Squash Salad image

Provided by Amanda Freitag

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

1 small acorn squash (preferably 1 pound), seeded
1 small butternut squash, peeled and seeded
1/4 kabocha squash, seeded
2 teaspoons honey
1/4 cup olive oil, divided
Kosher salt and freshly ground black pepper
1 cup Brussels sprouts
1/4 cup pepitas
2 tablespoons pumpkin seed oil
2 tablespoons lemon juice
4 cups arugula leaves
1 tablespoon pomegranate seeds
Shaved Parmesan cheese, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Slice acorn squash into rounds about 1 inch thick. Slice butternut squash into about 1-inch chunks. Slice kabocha squash into half-moon slices, also about 1 inch thick. Spread the squash out onto a sheet tray, making sure they are in a single layer and slightly spaced out; use two sheet trays if necessary. Drizzle all the squash with the honey and half the olive oil, season with salt and pepper and roast until soft but not falling apart, 15 to 20 minutes.
  • Core Brussels sprouts and cut into quarters. Spread them out on a sheet pan, drizzle with remaining olive oil and season with salt and pepper. Roast until slightly tender, 10 to 15 minutes.
  • Spread pepitas out on a sheet tray. Sprinkle with salt and lightly toast until they pop and are a light brown, 6 to 10 minutes.
  • In a small bowl, whisk together the pumpkin seed oil and lemon juice. Lightly dress the arugula leaves with the mixture.
  • To assemble, place dressed arugula on a large platter, then arrange squash and Brussels over the arugula. Sprinkle with pepitas and pomegranate seeds and garnish with shaved Parmesan.

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

ROASTED SQUASH AND RADICCHIO SALAD WITH BUTTERMILK DRESSING



Roasted Squash and Radicchio Salad With Buttermilk Dressing image

Roasted delicata squash brings sweetness and a velvety texture to the bitter radicchio and arugula in this colorful salad. A light buttermilk dressing adds creaminess and brightness. It's satisfying enough for a light dinner, or serve it before or alongside roasted or grilled meat or fish.

Provided by Melissa Clark

Categories     salads and dressings, vegetables, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

2 delicata squashes (10 ounces each), halved lengthwise, seeded and cut into 1/2-inch half-moons
1 tablespoon honey
1 1/2 teaspoons kosher salt
1/4 teaspoon smoky chile powder, such as New Mexico or chipotle
6 tablespoons extra-virgin olive oil
1/3 cup buttermilk
2 teaspoons lemon juice
2 teaspoons finely chopped tarragon
1 large garlic clove, grated
1 head radicchio, cored and shredded (4 cups)
4 cups arugula
2/3 cup chopped toasted pecans (see note)
1/3 cup thinly sliced scallions

Steps:

  • Heat oven to 425 degrees. In a large bowl, toss squash with honey, 3/4 teaspoon salt, chile powder and 2 tablespoons olive oil. Transfer to a large rimmed baking sheet. Roast, tossing occasionally, until tender and golden brown, 35 to 40 minutes.
  • Meanwhile, in a small bowl, whisk together buttermilk, lemon juice, tarragon, remaining 3/4 teaspoon salt and the garlic. Whisk in remaining 4 tablespoons (1/4 cup) oil.
  • In a large bowl, combine radicchio, arugula, squash, pecans and scallions. Toss in buttermilk dressing; taste and adjust seasoning as necessary.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 29 grams, Carbohydrate 23 grams, Fat 34 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 648 milligrams, Sugar 7 grams

WARM SALAD OF ROASTED SQUASH, PROSCIUTTO AND PECORINO



Warm salad of roasted squash, prosciutto and pecorino image

Butternut squash and Italian ham give a great twist to a classic salad - result!

Provided by Jamie Oliver

Categories     Mains     Jamie's Kitchen     Vegetables     Christmas     Baking     Winter salad

Time 45m

Yield 4

Number Of Ingredients 11

1 butternut squash
olive oil
sea salt
freshly ground black pepper
1 small dried red chilli
1 heaped teaspoon coriander seeds
20 slices quality prosciutto or Parma ham
4 handfuls rocket
6 tablespoons extra virgin olive oil
4 tablespoons balsamic vinegar
1 small block pecorino or Parmesan cheese

Steps:

  • This is one of those easy salads with a twist. You may have tried a Parma ham, rocket and Parmesan salad with a little balsamic, but by adding warm roasted squash and trying it with pecorino, which is slightly smoother than Parmesan, it's a real pleasure and even feels a bit posh.
  • Preheat your oven to 190°C/375°F/gas 5. Carefully cut your butternut squash in half, keeping the seeds intact. Remove the two ends and discard them. Cut each half into quarters and lay in a roasting tray. Rub with a little olive oil. In a pestle and mortar pound up a flat teaspoon each of salt, pepper and your chilli and coriander seeds. Scatter this over the squash. Roast the squash for half an hour or until soft and golden. Allow to cool a little.
  • Lay your prosciutto on 4 plates - let it hang over the rim of the plates and encourage it to twist and turn so it doesn't look neat and flat. Tear up your warm squash and put it in and around the ham. Sprinkle over the seeds and the rocket. Drizzle over the olive oil and balsamic, add a tiny pinch of salt and pepper, and use a vegetable peeler to shave over the Pecorino. Easily done.

Nutrition Facts : Calories 430 calories, Fat 30.8 g fat, SaturatedFat 6.8 g saturated fat, Protein 17.2 g protein, Carbohydrate 23.2 g carbohydrate, Sugar 14.4 g sugar, Sodium 4.04 g salt, Fiber 4 g fibre

ROASTED YELLOW SQUASH SALAD



Roasted Yellow Squash Salad image

This simple Tuscan vegetable salad is an ideal side dish for a crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h15m

Number Of Ingredients 6

5 pounds yellow squash, sliced into 1-inch-thick rounds
6 cloves garlic
3 tablespoons olive oil
Coarse salt and ground pepper
1 cup loosely packed fresh flat-leaf parsley leaves
2 to 3 tablespoons freshly squeezed lemon juice (1 lemon)

Steps:

  • Preheat oven to 475 degrees with racks in upper and lower thirds. Dividing evenly, combine squash and garlic on two rimmed baking sheets; drizzle with 2 tablespoons oil, and sprinkle with 1 tablespoon salt and 1/2 teaspoon pepper. Toss to coat.
  • Roast, rotating sheets from top to bottom and front to back halfway through, until browned, 55 to 60 minutes; cool on sheets.
  • Transfer squash mixture to a large bowl (discard any burned garlic); add parsley, lemon juice, and remaining tablespoon oil. Season with salt and pepper; toss. Refrigerate, covered, up to 1 day (drain off liquid before serving).

Nutrition Facts : Calories 98 g, Fat 6 g, Fiber 3 g, Protein 4 g

SHEET-PAN ROASTED SQUASH AND FETA SALAD



Sheet-Pan Roasted Squash and Feta Salad image

Feta and bread get roasted alongside squash, then tossed with pleasantly bitter greens for a vegetarian dinner salad that's equal parts warm and cold, soft and crunchy, and sweet and savory.

Provided by Anna Stockwell

Categories     Squash     Bread     Feta     Vinegar     Honey     Thyme     Sheet Pan     Sheet-Pan Dinner     Radicchio     Escarole     Dinner     One-Pot Meal     Fall     Quick & Easy

Yield 4 servings

Number Of Ingredients 11

1 large or 2 small acorn or delicata squash (about 1 1/2 lb. total), halved lengthwise, seeded, cut into 1/4" slices
1/4 tsp. freshly ground black pepper
1/2 cup extra-virgin olive oil, divided
1 1/2 tsp. kosher salt, divided
4 slices country bread, cut into 1" cubes (about 4 cups)
1/2 lb. Greek feta, cut into 1" cubes
1/4 cup sherry or red wine vinegar
1 tsp. honey
1 tsp. thyme leaves
1 head of radicchio or 1/2 head of escarole, leaves separated, torn into large pieces
Aleppo-style pepper (for serving; optional)

Steps:

  • Arrange a rack in top third of oven; preheat to 400°F. Toss squash, black pepper, 2 Tbsp. oil, and 1 tsp. salt on an 18x13" rimmed baking sheet and arrange in an even layer. Roast until squash is beginning to brown on one side, 10-15 minutes. Turn squash, then arrange bread and feta over. Roast until bread is lightly toasted and feta is soft and warmed through, 8-10 minutes.
  • Whisk vinegar, honey, thyme, and remaining 6 Tbsp. oil and 1/2 tsp. salt in a large bowl until well combined. Add radicchio and hot squash mixture and toss to combine.
  • Transfer to a platter and sprinkle with Aleppo pepper (if using).

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From thymeofseason.com


ROASTED SQUASH SALAD WITH GOAT CHEESE & POMEGRANATE SEEDS
2018-10-02 Roast the Squash. Preheat the oven to 400˚F. Line a large baking sheet with parchment paper. Cut off both ends of the squash then cut the squash in half lengthwise. Scrape out and discard the seeds. Cut the squash into ½-inch slices and transfer them to a large bowl.
From fromscratchfast.com


SQUASH SALAD WITH KALE AND ROASTED GARLIC DRESSING
2019-11-13 Roast: Preheat the oven to 425 degrees. Place squash and chickpeas on a sheet pan. Drizzle with oil, sprinkle with salt. Place garlic cloves in the center of a small piece of foil.
From pinchofyum.com


ROASTED BUTTERNUT SQUASH SALAD - SEARCHING FOR SPICE
2016-06-21 Instructions. Preheat the oven to 180C. Put the butternut squash on a baking tray with the dried thyme, salt and black pepper and toss with the olive oil. Roast in the oven for 30 minutes. Put the pecans in the oven for about 5 minutes at the same time as the butternut squash is roasting. Mix together all the dressing ingredients.
From searchingforspice.com


ROASTED SQUASH & MOZZARELLA SALAD | SHEERLUXE
2022-06-28 Method. Step 1. Pre-heat the oven to 190°C. Mix all the marinade ingredients together in a bowl then add the sliced squash to coat. Transfer to a baking dish and bake for 25 minutes or until tender. Cool for 15 minutes. Step 2. Arrange the salad leaves on a platter then spread the squash over the top. Place the buffalo mozzarella in the centre.
From sheerluxe.com


ROASTED DELICATA SQUASH, POMEGRANATE AND ARUGULA SALAD
2020-12-11 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.
From cookieandkate.com


ROASTED BUTTERNUT SQUASH SALAD - DIETHOOD
2021-01-26 In a jar or a mixing bowl, combine olive oil, pomegranate juice, apple cider vinegar, dijon mustard, honey, salt, and pepper; shake or whisk to combine. Taste and adjust accordingly. Pour vinaigrette over the salad and gently toss to combine. Remove butternut squash from oven and add to salad; toss gently to combine.
From diethood.com


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