SPINACH AND BUTTERNUT SQUASH SALAD RECIPE
Dig into a bowl of super-foods with our spinach and butternut squash salad recipe. Eating healthfully never tasted so good!
Provided by Cheryl Najafi
Categories lunch
Time 10m
Number Of Ingredients 12
Steps:
- Place spinach and roasted squash in a large bowl and set aside.
- In a separate bowl, whisk together all dressing ingredients until it emulsifies, or comes together. Pour dressing over spinach mixture and toss to coat completely. Place spinach on individual plates (or leave in bowl) and garnish with roasted squash, diced avocado, feta crumbles and walnuts. Sprinkle with black pepper to taste and serve. Enjoy!
Nutrition Facts : Calories 461 kcal, Carbohydrate 34 g, Protein 21 g, Fat 30 g, SaturatedFat 9 g, Cholesterol 34 mg, Sodium 818 mg, Fiber 17 g, Sugar 8 g, UnsaturatedFat 10 g, ServingSize 1 serving
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
ROASTED BUTTERNUT SQUASH AND SPINACH SALAD WITH TOASTED ALMOND DRESSING
Categories Salad Leafy Green Nut Vegetable Roast Sauté Quick & Easy Low/No Sugar Almond Butternut Squash Fall Winter Gourmet
Yield Makes 6 first-course servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F.
- Toss squash with 1 1/2 tablespoons oil in a shallow baking pan and spread cubes in 1 layer. Season with salt and pepper and roast in middle of oven, stirring once halfway through roasting, until squash is just tender and pale golden, about 30 minutes total. Cool in pan on a rack until warm, about 15 minutes.
- While squash is roasting, cook almonds in remaining 4 tablespoons oil in a 10-inch skillet over moderately low heat, stirring constantly, until golden, about 3 minutes, then season with salt and pepper. Pour almonds and oil into a fine-mesh sieve set over a large bowl and cool until warm, about 10 minutes.
- When almonds and oil have cooled, whisk lemon juice into oil in bowl until combined well, then season with salt and pepper. Add squash, spinach, and half of almonds to dressing and toss gently to coat.
- Divide salad among 6 salad plates and sprinkle with remaining almonds.
SPINACH & SQUASH SALAD WITH COCONUT DRESSING
Roasted butternut squash, lime-marinated onions and spinach leaves dressed with coconut cream make the perfect winter buffet salad
Provided by Jane Hornby
Categories Buffet, Side dish, Starter
Time 50m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut the squash into bite-sized pieces, toss with the oil and seasoning, then roast for 30-40 mins until golden and tender. Leave to cool.
- Toss the onion rings with the juice of 1 lime and set aside while the squash roasts.
- Make the dressing. Whisk together the remaining lime juice, the zest, coconut cream, fish sauce and sugar. Cover and leave to infuse in the fridge for 10-15 mins, or until ready to serve. When ready to eat, toss together the squash, spinach and onions, and serve with a generous drizzle of the dressing.
Nutrition Facts : Calories 114 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
ROASTED BUTTERNUT SQUASH WITH ONIONS, SPINACH, AND CRAISINS®
A delicious deviation from the typical squash preparation, this recipe has kind of a nutty flavor with or without the nuts. Good as-is, but of course each person can salt and pepper their own serving to taste. The leftovers are good served as a cold salad if you don't like the cooked spinach that results from re-heating. Almonds and walnuts can be used in addition to or instead of the pecans.
Provided by Marcia
Categories Side Dish Vegetables Greens
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
- Slice butternut squash cross-wise into 1-inch slices; peel and clean each slice, removing and discarding seeds and stringy pulp from the center. Cut cleaned slices into 1-inch cubes.
- Toss squash cubes, onion, and olive oil together in a bowl until coated; transfer to the prepared baking sheet.
- Roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes.
- Toss squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.
Nutrition Facts : Calories 198.3 calories, Carbohydrate 29.5 g, Fat 9.5 g, Fiber 5.2 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 19.1 mg, Sugar 10.5 g
ROASTED BUTTERNUT SQUASH AND SPINACH SALAD
I just got this in an email from Prevention, and it looks so darn unique and good! Perfect for those wonderful Autumn goodies that are coming out at the Farmer's Market.
Provided by smellyvegetarian
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- .Preheat oven to 425°F
- Coat baking sheet with olive oil spray. Toss squash and bell pepper with 2 teaspoons of the oil, thyme, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper in medium bowl.
- Arrange in single layer on prepared baking sheet.
- Roast 25 to 30 minutes, stirring occasionally, until tender and lightly browned. Let cool 10 minutes.
- Whisk lemon juice, honey, remaining oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in large bowl.
- Add onion, spinach, apple, radicchio, sunflflower seeds, and squash mixture. Toss to combine.
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