Roasted Winter Squash Cranberry And Almond Salad With Lemon Dijon Balsamic Vinaigrette Vegan Gluten Free Soy Free Recipes

WINTER SQUASH AND HONEY-ALMOND CRANBERRY SALAD

Winter Squash and Honey-Almond Cranberry Salad image

Spicy maple-sweetened squash with honey almonds and cranberries makes a festive winter salad or side dish.

Provided by Food Network

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 small butternut squash (about 1 1/2 pounds or 4 cups cubed)
4 tablespoons olive oil, divided use
1 clove garlic, pressed or minced
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
2 tablespoons maple syrup
2 tablespoons lemon juice
3/4 cup Wonderful Almond Accents Honey Roasted with Cranberries
4-6 cups arugula or baby spinach leaves

Steps:

1) Halve, seed and peel squash. Cut into bite-size cubes. Heat a large skillet over medium heat. Add 1 tablespoon olive oil, the squash, garlic, salt and red pepper flakes. Cover and cook 10-15 minutes until squash is just tender, stirring several times. Remove from heat.
2) Whisk together remaining olive oil, maple syrup and lemon juice; add 2 tablespoons dressing to squash. Stir in Almond Accents. Serve squash warm or cool over arugula or spinach. Drizzle with remaining dressing.

BALSAMIC ROASTED WINTER SQUASH AND WILD RICE SALAD

Balsamic Roasted Winter Squash and Wild Rice Salad image

Squash absorbs the rich, acidic flavor of balsamic vinegar in the most inviting way; the idea of tossing it with the vinegar before roasting comes from Heidi Swanson. Put this delicious autumn salad in your Thanksgiving file. Make sure to cook the wild rice until it begins to splay or you won't get the full nutty flavor of the grains

Provided by Martha Rose Shulman

Categories salads and dressings, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 cup wild rice
3 1/2 cups water or stock (chicken or vegetable)
Salt to taste
2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds)
Salt to taste
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice (more to taste)
1 garlic clove, minced or puréed
1 teaspoon Dijon mustard
3 tablespoons walnut oil, or substitute extra virgin olive oil
1/2 cup chopped fresh herbs, like parsley, chives, tarragon
1/2 cup diced celery
1 5- or 6-ounce bag baby arugula or spinach

Steps:

Rinse the wild rice. Bring the water or stock to a boil in a medium saucepan, add salt to taste and the rice. Bring back to a boil, reduce the heat, cover and simmer 45 minutes, until the rice is tender and has begun to splay. Drain through a strainer, return to the pot and cover the pot with a clean dishtowel. Return the lid to the pot and let sit for 10 minutes
Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. Place the squash in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat
In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt to taste and mustard. Whisk in the remaining olive oil and the walnut oil
Combine the wild rice, squash, herbs and celery in a large bowl. Toss with the dressing. Add salt and pepper to taste. Line a platter, individual plates or a wide salad bowl with the baby spinach or arugula. Top with the salad and serve

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 12 grams, Carbohydrate 42 grams, Fat 14 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 924 milligrams, Sugar 5 grams, TransFat 0 grams

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