Roasted Sweet Potato And Acorn Squash Winter Salad Recipes
ROASTED SWEET POTATO AND ACORN SQUASH WINTER SALAD
Steps:
- Preheat oven to 400 degrees F.
- Place sweet potatoes and acorn squash on a parchment-lined baking sheet.
- Drizzle with olive oil and salt, and roast in the oven for 30 to 35 minutes, or until squash and potatoes are tender and golden.
- Whisk together olive oil, hot sauce, maple syrup, honey, vinegar, and garlic. Set aside.
- Once the squash and sweet potatoes have had a few minutes to cool, arrange on platter and drizzle with dressing.
- Top with avocado, pomegranate seeds, and crumbled feta. Garnish with cilantro leaves.
Nutrition Facts : Calories 319.82 kcal, Sugar 13.96 g, Sodium 112.37 mg, Fat 18.01 g, SaturatedFat 2.55 g, Carbohydrate 40.58 g, Fiber 6.94 g, Protein 2.97 g, ServingSize 1 serving
ROAST ACORN SQUASH, SWEET POTATO AND BEET KALE AND QUINOA SALAD WITH AVOCADO, FETA AND POMEGRANATE IN A CILANTRO LEMON TAHINI DRESSING
A roasted acorn squash, sweet potato and beet kale and quinoa salad with avocado, feta and pomegranate in a cilantro lemon tahini dressing!
Time 45m
Yield 6
Number Of Ingredients 30
Steps:
- Toss the veggies in the oil, salt and pepper, place in a single layer on a baking sheet and roast in a preheated 425F/220C oven until tender, about 20-25 minutes, flipping over half way through.
- Toss the chickpeas in the oil, cumin, paprika, salt and pepper and toast in a heavy bottom skillet over medium-high heat until crispy, about 15-20 minutes, mixing a few times.
- Puree everything in a food processor adding enough water to get the dressing to the desired consistency before seasoning with salt to taste.
- Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered.
- Massage the mixture of the lemon juice, oil and salt into the kale until the kale turns a darker green and gets all nice and soft and tender, about 1-2 minutes.
- Toss everything and enjoy!
Nutrition Facts : Nutrition Facts Calories 470, Fat 0 (Saturated 0, Trans 0), Cholesterol 0, Sodium 0, Carbs 0 (Fiber 0, Sugars 0), Protein 0 Nutrition by
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ROASTED SWEET POTATO AND BUTTERNUT SQUASH SALAD
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4.4/5 (36)Total Time 5 hrs 40 minsServings 8Calories 359 per serving
- Preheat oven to 400°F. Spread sweet potatoes and butternut squash in a single layer in two 15x10x1-inch baking pans. Drizzle with the 2 tablespoons olive oil; toss to coat. Roast, uncovered, about 30 minutes or just until vegetables are tender. Let cool.
- In a large serving bowl combine sweet potatoes, butternut squash, green onions, parsley, pecans, golden raisins, and dried cranberries. Cover and chill for at least 4 hours or up to 24 hours.
- For dressing, in a screw-top jar combine the 1/4 cup olive oil, orange juice, maple syrup, balsamic vinegar, ginger, salt, cinnamon, and nutmeg. Cover and shake well to combine. Pour dressing over salad and toss to coat. Cover and chill for at least 2 hours before serving. Let stand at room temperature for 30 minutes before serving.
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