Warm Butternut Squash Salad With Pomegranate Dressing Recipe 455

BUTTERNUT SQUASH SALAD

Butternut Squash Salad image

This delicious butternut squash salad is filled with pomegranates, goat cheese, greens, and a spiced cumin-date dressing. It's hearty enough to be a meal on its own, but it'd also be a wonderful holiday side dish.

Provided by Jeanine Donofrio

Categories Salad

Time 50m

Number Of Ingredients 21

Ingredients

1 small butternut squash (peeled, seeded, and cubed)
½ to 1 teaspoon extra-virgin olive oil
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon cinnamon
¼ teaspoon cayenne (less if sensitive to spice)
6 cups loose-packed spring mix greens
2 ounces goat cheese (torn into smaller pieces)
2 Medjool dates (pitted and diced)
¼ cup pomegranate seeds
¼ cup pistachios (crushed and toasted)
sea salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 Medjool date (pitted)
½ garlic clove
⅛ teaspoon ground cumin
sea salt
black pepper (to taste)
3 to 5 tablespoons water (as needed to blend)

Steps:

Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the butternut squash cubes on the sheet and drizzle with olive oil and pinches of sea salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 30 to 35 minutes, or until tender and browned around the edges.
In a small bowl, stir together the cumin, coriander, cinnamon and cayenne. Set aside.
Make the Cider Date Dressing: In a blender, combine the olive oil, vinegar, lemon juice, date, garlic, cumin, salt, pepper, and 3 tablespoons of water. Add 1 to 2 more tablespoons of water as needed to blend.
Remove the butternut squash from the oven, let cool slightly, and, while warm, toss with the spice mixture.
Assemble the salad with the spring mix greens and half of the roasted squash. Drizzle with ⅓ of the dressing, toss lightly, then add the remaining squash, goat cheese, dates, pomegranates, and pistachios. Drizzle with more dressing as desired. Serve immediately.

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE

Roasted Butternut Squash Salad with Warm Cider Vinaigrette image

Provided by Ina Garten

Categories side-dish

Time 43m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

Steps:

Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

WARM BUTTERNUT SQUASH SALAD WITH POMEGRANATE DRESSING RECIPE - (4.5/5)

Warm Butternut Squash Salad with Pomegranate Dressing Recipe - (4.5/5) image

Provided by davidv

Number Of Ingredients 18

Ingredients

Salad:
2 Tbsp olive oil
1 medium red onion, roughly chopped
1 fennel bulb, roughly chopped
1 lb butternut squash, cubed into 1/2" pieces and cooked until fork-tender
3/4 tsp salt
1/2 tsp ground black pepper
1 (5-oz) package baby arugula
1/2 pomegranate (seeds left whole)
1 (3-oz) bag pork cracklings, broken into small pieces
Dressing:
1/8 cup extra virgin olive oil
1/4 cup vegetable oil
4 tbsp red wine vinegar
1 tbsp honey
1/2 tsp ground black pepper
1/4 tsp salt
1/2 pomegranate (juice & seeds)

Steps:

Salad: Heat the olive oil over medium-high heat in a large skillet. Add the onion and the fennel and cook for 5 minutes, stirring occasionally. Add the cooked butternut squash, salt, and pepper and sauté, stirring occasionally, for another 6 minutes. Remove the mixture from the heat and place into a medium-size mixing bowl. Add 1/2 of the dressing, toss, and set aside. Dressing: Place all ingredients into a small blender or food processor and process until fully combined. Strain the mixture through a fine mesh colander. Store the dressing in the refrigerator until needed. To assemble the salad, place the arugula in a large mixing bowl. Add 1/2 of the dressing and toss. Add the warm vegetables and toss again. Sprinkle the pomegranate seeds and pork cracklings over the salad and serve immediately.

SALAD OF WARM BUTTERNUT SQUASH, POMEGRANATE AND GREENS

Salad of Warm Butternut Squash, Pomegranate and Greens image

Perfect for Autumn! This is a colourful, beautiful and delicious salad. Modified from a recipe found on http://www.danispies.com She is, "a Certified Health and Nutrition Counselor, Fitness Trainer and Mom who is passionate about finding simple ways to make real, whole, nutrtious foods a part of an everyday kitchen." NOTE: "Choose squash that are heavy for their size and have dull, not shiny, rinds. The rinds should be firm. Soft rinds may mean a watery, flavorless squash. The heavier they are, the moister and tastier they are." http://www.npr.org

Provided by UmmBinat

Categories Spinach

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

Ingredients

4 cups butternut squash, peeled, seeded and roughly chopped into bite size pieces
1 tablespoon olive oil
1 -2 teaspoon fresh rosemary, chopped
1/2 teaspoon dried crushed red pepper (I didn't have this so just added a pinch cayenne)
sea salt, to taste
1/4 cup orange juice, freshly squeezed
1 1/2 tablespoons extra virgin olive oil
freshly ground black pepper, to taste
1 tablespoon lemon juice, freshly squeezed
6 cups of your favorite lettuce (I combined baby arugula and baby spinach)
1/3 cup walnuts, coarsely chopped (toasted if wished in a dry frying pan)
1/2 cup pomegranate seeds
1/4 cup feta cheese, chopped (or crumbled)

Steps:

Preheat oven to 450°F Toss butternut squash pieces, olive oil, rosemary, and crushed red pepper or pinch cayenne on large baking sheet. Sprinkle with sea salt, to taste. Roast for 10 minutes. Remove squash from oven and flip them around a bit before popping back into the oven for another 10 minutes or so depending on the size and oven they may be done sooner. You are looking for the squash to begin browning and to become nice and tender.
(The squash can be made up to two hours ahead. Let stand at room temperature. I prefer it warm).
While the squash is baking whisk the freshly squeezed orange juice, freshly squeezed lemon juice, and extra virgin olive oil together. Season with some sea salt and freshly ground black pepper to taste and set aside.
When you are ready to assemble the salad, combine the lettuce, pomegranate seeds, and walnuts and lightly toss in the dressing. Spoon warm or room temperature squash over the top of the salad and sprinkle with feta cheese.
Enjoy!

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