Vegetable Salad In Squash Seed Sauce Guatemala Recipes

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ROASTED VEGETABLES SALAD



Roasted Vegetables Salad image

Provided by Nancy Fuller

Categories     side-dish

Time 40m

Yield 5 servings

Number Of Ingredients 16

2 medium delicata squash, unpeeled
2 cups Brussels sprouts, cut in half through the stem
1/2 cup pumpkin seeds
3 tablespoons olive oil
2 medium turnips, cut into 1 1/2-inch wedges
2 carrots, cut into 2-inch pieces
Kosher salt and ground black pepper
Balsamic Vinaigrette, recipe follows
1 cup fresh parsley leaves
1/2 cup currants
4 ounces crumbled goat cheese
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 1/2 teaspoons Dijon mustard
1 clove garlic, smashed and minced
Kosher salt and ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the squash vertically down the center and use a spoon to scrape out the seeds. Cut the squash into 2-inch pieces or half-moons. Put on a large baking sheet and toss to combine with the Brussels sprouts, pumpkin seeds, olive oil, turnips, carrots and some salt and pepper.
  • Roast the vegetables, stirring once, until caramelized and tender, about 30 minutes. Test for doneness with the tip of a sharp knife; it should go through the vegetables easily. Transfer to a large serving platter, drizzle with the Balsamic Vinaigrette and garnish with the parsley, currants and goat cheese.
  • In a medium bowl, whisk together the oil, vinegar, mustard, garlic and salt and pepper to taste until completely combined.

CHILLED VEGETABLE SALAD



Chilled Vegetable Salad image

This is a simple salad using raw zucchini and yellow squash that goes wonderfully with a good ole Texas backyard barbeque.

Provided by LREYNAL

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 1h25m

Yield 6

Number Of Ingredients 12

2 tomatoes, cut into chunks
1 large zucchini, cut into chunks
1 large yellow squash, cut into chunks
½ green bell pepper, diced
½ sweet red onion, chopped
2 cloves garlic, minced
1 teaspoon dried basil
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
¼ cup olive oil
¼ cup red wine vinegar
3 tablespoons water

Steps:

  • Place tomatoes, zucchini, yellow squash, green bell pepper, red onion, garlic, basil, salt, and black pepper in a large bowl; add olive oil, vinegar, and water. Toss to coat. Refrigerate for about 1 hour before serving.

Nutrition Facts : Calories 113.4 calories, Carbohydrate 7.5 g, Fat 9.3 g, Fiber 2.3 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 203.3 mg, Sugar 2.7 g

SUMMER SQUASH AND ZUCCHINI SALAD



Summer Squash and Zucchini Salad image

I came up with this colorful and tasty zucchini salad years ago for a recipe contest and was delighted when I won honorable mention! The recipe easily doubles and is the perfect dish to take to potlucks or family gatherings. -Paula Wharton, El Paso, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 15

4 medium zucchini
2 yellow summer squash
1 medium sweet red pepper
1 medium red onion
1 cup fresh sugar snap peas, trimmed and halved
1/3 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons reduced-fat mayonnaise
4 teaspoons fresh sage or 1 teaspoon dried sage leaves
2 teaspoons honey
1 teaspoon garlic powder
1 teaspoon celery seed
1 teaspoon dill weed
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Thinly slice zucchini, squash, red pepper and onion; place in a large bowl. Add snap peas. In a small bowl, whisk remaining ingredients until blended. Pour over vegetables; toss to coat. Refrigerate, covered, at least 3 hours.

Nutrition Facts : Calories 101 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 124mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SHAVED SQUASH SALAD WITH SUNFLOWER SEEDS



Shaved Squash Salad with Sunflower Seeds image

"I love the richness of the feta and the crunch of the sunflower seeds against the tender squash."-Dawn Perry, senior food editor

Provided by Dawn Perry

Yield Makes 4 servings

Number Of Ingredients 8

2 large summer squash
2 tablespoons fresh lemon juice
2 tablespoons olive oil
kosher salt
freshly ground pepper
1/4 cup crumbled feta
1/4 cup torn fresh basil
2 tablespoons salted, roasted sunflower seeds

Steps:

  • Shave 2 large summer squash lengthwise with a vegetable peeler and toss with 2 tablespoons fresh lemon juice and 2 tablespoons olive oil; season with kosher salt and freshly ground pepper. Top with 1/4 cup crumbled feta, 1/4 cup torn fresh basil, and 2 tablespoons salted, roasted sunflower seeds.

ROASTED VEGGIE SALAD WITH AVOCADO DRESSING RECIPE BY TASTY



Roasted Veggie Salad With Avocado Dressing Recipe by Tasty image

Here's what you need: red bell pepper, butternut squash, brussels sprouts, dried oregano, salt, black pepper, olive oil, mixed greens, avocado, garlic, lime, olive oil, salt, black pepper

Provided by Spencer Kombol

Categories     Sides

Yield 4 servings

Number Of Ingredients 14

1 red bell pepper, roughly chopped
1 lb butternut squash
1 lb brussels sprouts, hulled and halved
2 tablespoons dried oregano
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons olive oil
4 oz mixed greens
1 avocado
1 clove garlic, small
1 lime, juiced
¼ cup olive oil
½ teaspoon salt
¼ teaspoon black pepper

Steps:

  • Preheat oven to 400°F (200°C).
  • In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, dried oregano, salt, pepper, and olive oil until the veggies are evenly coated.
  • Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes.
  • To make the dressing, place the avocado, garlic, lime juice, olive oil, salt, and pepper in a blender or food processor and blend until the mixture is light and creamy.
  • To assemble the salad, place a handful of mixed greens on a plate and top with the roasted veggies. Spoon on the Avocado Dressing and serve!
  • Enjoy!

Nutrition Facts : Calories 392 calories, Carbohydrate 33 grams, Fat 29 grams, Fiber 10 grams, Protein 6 grams, Sugar 7 grams

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