APPLE SALAD VINAIGRETTE RECIPES

Name: Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 4 servings
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

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE ...

Roasted Butternut Squash Salad with Warm Cider Vinaigrette ... image

Provided by Ina Garten

Categories side-dish

Total Time 43 minutes

Prep Time 15 minutes

Cook Time 28 minutes

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.

Nutrition Facts : Calories 334, FatContent 19 grams, SaturatedFatContent 4 grams, CholesterolContent 17 milligrams, SodiumContent 762 milligrams, CarbohydrateContent 33 grams, FiberContent 5 grams, ProteinContent 11 grams, SugarContent 16 grams

APPLE-PECAN SALAD RECIPE - BETTYCROCKER.COM

Apple-Pecan Salad Recipe - BettyCrocker.com image

This quick and easy salad features apple, pecans, berries and salad greens - a perfect side dish that’s ready in 10 minutes.

Provided by Betty Crocker Kitchens

Total Time 10 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 9

Ingredients

6 cups torn mixed salad greens
1 cup chopped Gala apple
1/3 cup sweetened dried cranberries
1/3 cup candied pecans
1/4 cup fresh lemon juice
3 tablespoons olive oil
1 tablespoon honey
1/4 teaspoon salt
1/2 cup crumbled blue cheese (2 oz)

Steps:

In large bowl, toss salad greens, apple, cranberries and pecans.
In small bowl, stir lemon juice, oil, honey and salt with wire whisk until well blended. Drizzle dressing over salad; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 206 , CarbohydrateContent 20 g, FatContent 2 1/2 , FiberContent 3 g, ProteinContent 3 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 249 mg

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ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE ...

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