AUTUMN SALAD WITH BUTTERNUT SQUASH
I made this fall salad for a Thanksgiving potluck, wanting to use mostly seasonal ingredients. Any squash would work, but I am partial to the sweetness and color of butternut. I like salads to have a combination of cooked and raw, sweet and salty, soft and crunchy. Judging by the demands for the recipe, I think it was a winner!
Provided by bgalca
Categories Salad Vegetable Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Toss butternut squash with olive oil, salt, and pepper. Spread out on the prepared baking sheet.
- Roast in the preheated oven until browned on the edges, stirring halfway through, 20 to 30 minutes. Let cool to room temperature.
- Meanwhile, prepare pumpkin seeds. Heat oil in a small frying pan over medium heat. Add pumpkin seeds, salt, paprika, and cumin. Cook, stirring often, until fragrant, 2 to 3 minutes. Add maple syrup, stir to coat, and remove from heat.
- Combine balsamic vinegar, olive oil, maple syrup, brown sugar, garlic, salt, and pepper in a glass jar with a screw-top lid. Tighten lid and shake vigorously to emulsify dressing.
- Layer mixed greens, persimmons, cooled butternut squash, feta, pomegranate seeds, and pumpkin seeds on a large platter. Drizzle 1 to 2 tablespoons of vinaigrette over salad and serve remainder alongside.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 26.6 g, Cholesterol 12.6 mg, Fat 15.1 g, Fiber 2.4 g, Protein 4.2 g, SaturatedFat 3.8 g, Sodium 445.6 mg, Sugar 14.2 g
SALMON SALAD WITH BUTTERNUT SQUASH
Try Salmon Salad with Butternut Squash for a new weeknight dinner. Marinated salmon and roasted butternut squash give this bistro-style spinach salad terrific flavor. If you love seafood, this Salmon Salad with Butternut Squash dish is for you.
Provided by My Food and Family
Categories Home
Time 30m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Marinate the salmon for 10 minutes with 2 tablespoons of dressing. Refrigerate.
- Take the salmon out of the fridge, discard dressing and season with cumin and ground pepper on both sides. Heat grill pan on stove; grill salmon filet on high 5 min. on each side and set aside. The Keta salmon comes in a thin fillet so it cooks fast.
- To make the salad, add spinach, then salmon, butternut squash and garnish with a slice of roasted jalapeño, a thin slice of a lime and parsley leaves to a salad bowl.
- For serving, drizzle remaining dressing and enjoy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
WILTED SPINACH SALAD WITH BUTTERNUT SQUASH
Make quick work of peeling butternut squash. First, prick it with a fork and give it 45 seconds in the microwave. Then, trim an inch from the base of the squash, making it stand up straight and tall while you run the peeler from top to bottom. -Margee Berry, White Salmon, Washington
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, saute the squash, chili powder and 1/4 teaspoon salt in 2 teaspoons oil until tender, 11-13 minutes. Set aside; keep warm., In a small saucepan, bring vinegar to a boil. Reduce heat; simmer for 4-6 minutes or until reduced to 1/4 cup. Stir in the wine, cranberry sauce, remaining oil and remaining salt. Bring to a boil; cook 1 minute longer. , Place spinach on a serving platter; top with onion, cranberries and squash mixture. Drizzle with warm dressing. Sprinkle with almonds, goat cheese and, if desired, pepper. Serve immediately.
Nutrition Facts : Calories 228 calories, Fat 12g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 382mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges
BUTTERNUT SQUASH SALAD
Get a whopping 4 of your 5-a-day with this superhealthy salad, why not make extra for your lunchbox too
Provided by Jenny White
Categories Dinner, Main course
Time 1h5m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Spread the squash over a large baking sheet, drizzle over the oil and bake for 30 mins or until tender.
- Meanwhile, cook the rice and lentils in boiling salted water for 20 mins, adding the broccoli for the final 4 mins of cooking. Drain well, then stir in the cranberries and pumpkin seeds with some seasoning. Add the squash, pour over the lemon juice and serve.
Nutrition Facts : Calories 266 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 18 grams sugar, Fiber 7 grams fiber, Protein 12 grams protein, Sodium 0.05 milligram of sodium
SEARED SALMON WITH SMOKY SQUASH SALAD RECIPE BY TASTY
Here's what you need: garlic, maple syrup, lemon juice, olive oil, salt, pepper, salmon fillet, canola oil, chickpeas, olive oil, smoked paprika, ground turmeric, black pepper, ground cumin, salt, cayenne, cinnamon, butternut squash, sweet potatoes, tahini, maple syrup, garlic, lemon juice, kale, barley, shallots, chopped pecans
Provided by Matthew Johnson
Categories Dinner
Yield 12 servings
Number Of Ingredients 27
Steps:
- Preheat the oven to 425°F (220°C).
- In a small bowl, combine the garlic, maple syrup, lemon juice, olive oil, salt, and pepper.
- Brush the marinade over the salmon fillets. Cover with plastic wrap and marinate in the fridge for 1 hour.
- In a medium bowl, combine the chickpeas, 2 tablespoons of olive oil, the smoked paprika, turmeric, pepper, cumin, salt, cayenne, and cinnamon. Toss to combine. Set aside.
- Add the butternut squash and sweet potatoes to a baking sheet. Season with salt and pepper and drizzle with 2 tablespoons of olive oil. Bake for 1 hour, or until the vegetables are soft.
- Pour the spiced chickpeas onto a second sheet pan and spread out into an even layer. Toss to coat. Bake for 40 minutes, or until chickpeas are browned and crispy.
- In a liquid measuring cup or small bowl, combine the tahini, maple syrup, garlic, lemon juice, remaining ¼ cup of olive oil, salt, and pepper. Whisk well.
- In a large bowl, add the chopped kale, roasted squash and sweet potatoes, barley, roasted chickpeas, shallot, pecans, and tahini dressing. Toss to combine.
- Heat the canola oil in a large skillet over medium heat. In batches, sear the salmon skin-side down for 3 minutes, then flip and cook on the other side for 3 minutes.
- Arrange the salad on a platter and top with the seared salmon.
- Enjoy!
Nutrition Facts : Calories 507 calories, Carbohydrate 67 grams, Fat 22 grams, Fiber 14 grams, Protein 14 grams, Sugar 15 grams
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