ROAST SQUASH SALAD RECIPES
HOUSEMAN'S ROASTED-SQUASH SALAD RECIPE - NYT COOKING
At Houseman, the restaurant Ned Baldwin and Adam Baumgart opened in the Hudson Square neighborhood of Manhattan in 2014, you’ll find this astonishing salad made with red kabocha squash. But the more easily found green kabocha works beautifully in the recipe, as does buttercup squash and sugar pumpkin. For the dressing, some confidence is required. What seems an enormous amount of dried spices — ground fennel, sumac and coriander — is combined with chopped parsley and cilantro. The result looks dry and grainy, as if something is wrong. But olive oil, lime juice and white-wine vinegar (best available, please!) begin to smooth things out, and the cheese, pistachios and vinegar-plumped currants finish the job. The combination makes a fine vegetarian main-course lunch or dinner, particularly paired with braised greens and good bread.
Provided by Sam Sifton
Total Time 30 minutes
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put the currants in a small bowl, and pour the white-wine vinegar over them. Allow them to macerate for several hours or overnight, though in a pinch you can allow them to plump up while you prepare the squash. Heat oven to 450.
- Cut the squash in half, scoop out the seeds, peel both halves (if you like: the skin of the kabocha squash is edible) and slice the squash into 1/4-inch half moons. Dress the squash lightly with 1 to 2 tablespoons of the olive oil, and season with the salt. Place the squash on a parchment-lined sheet pan, and roast until soft and caramelized, approximately 15 to 20 minutes, turning the pieces once or twice during the process. Remove the squash from the oven, and set aside to cool.
- Meanwhile, in a medium-size bowl, combine the fennel seed, sumac and coriander, then add the parsley and cilantro, and stir to combine. Add 1/3 cup olive oil, and stir to combine. You want a wet mixture and may need to add a couple of extra tablespoons of oil to get it.
- Drain the currants, reserving the vinegar, and add them to the green sauce. Add the lime juice, pistachios, cheese, 6 tablespoons olive oil and 5 teaspoons vinegar from the pickled currants to the green sauce. Taste, and add more lime juice or vinegar if you like, along with a spray of salt.
- Place squash on a warm platter, and spoon the dressing over the top.
Nutrition Facts : @context http//schema.org, Calories 399, UnsaturatedFatContent 28 grams, CarbohydrateContent 20 grams, FatContent 35 grams, FiberContent 4 grams, ProteinContent 5 grams, SaturatedFatContent 6 grams, SodiumContent 390 milligrams, SugarContent 7 grams
ROASTED ACORN SQUASH SALAD RECIPE | ALLRECIPES
This is a great hearty and flavorful salad!
Provided by Sabrina Sperry
Categories Salad Green Salad Recipes Arugula Salad Recipes
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 20
Steps:
- Position a rack into the center position of the oven and preheat oven to 400 degrees F (200 degrees C). Line a baking sheet or jelly roll pan with parchment paper.
- Spread acorn squash cubes onto prepared baking sheet and toss with 2 tablespoons olive oil. Mix cinnamon, onion powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl; sprinkle spice mixture over squash cubes.
- Bake on the center rack of preheated oven until squash are tender, 15 to 20 minutes. Remove from oven and allow to cool completely.
- Whisk apple cider vinegar, maple syrup, Dijon mustard, orange zest, garam masala, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl until thoroughly combined; slowly drizzle olive oil into vinegar mixture, whisking constantly, until olive oil incorporates into the dressing. Refrigerate while completing remaining steps.
- Toss cooked acorn squash cubes, baby arugula, cranberries, pistachios, and goat cheese in a salad bowl; drizzle with dressing and serve.
Nutrition Facts : Calories 515.9 calories, CarbohydrateContent 32.1 g, CholesterolContent 11.2 mg, FatContent 42.2 g, FiberContent 4.2 g, ProteinContent 6.9 g, SaturatedFatContent 8.1 g, SodiumContent 798.1 mg, SugarContent 15.4 g
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Calories 272.5 calories per serving
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ROASTED SQUASH SALAD WITH SUMAC AND ITALIAN DRESSING RECIPE
Petals of red onion, nutty acorn squash, and pickled peperoncini tossed in a creamy Italian dressing make a hearty but not heavy side. Inspired by chef Scott Tacinelli’s crispy sweet potatoes at Don Angie in New York, we’re adding sumac to the dressing, giving it an herbal, lemony kick.
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Total Time 50 minutes
Category Salads
- Transfer roasted squash mixture to a serving platter; drizzle with dressing. Garnish with grated cheese and sumac.
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ROASTED ACORN SQUASH SALAD RECIPE | ALLRECIPES
This is a great hearty and flavorful salad!
From allrecipes.com
Reviews 4.9
Total Time 1 hours 15 minutes
Category Salad, Green Salad Recipes, Arugula Salad Recipes
Calories 515.9 calories per serving
From allrecipes.com
Reviews 4.9
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Calories 515.9 calories per serving
- Toss cooked acorn squash cubes, baby arugula, cranberries, pistachios, and goat cheese in a salad bowl; drizzle with dressing and serve.
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ROASTED SQUASH SALAD RECIPE | MYRECIPES
Top winter greens with roasted butternut squash for a clean, light meal.
From myrecipes.com
Total Time 1 hours 3 minutes
Calories 306 calories per serving
From myrecipes.com
Total Time 1 hours 3 minutes
Calories 306 calories per serving
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ROASTED SQUASH SALAD WITH SUMAC AND ITALIAN DRESSING RECIPE
Petals of red onion, nutty acorn squash, and pickled peperoncini tossed in a creamy Italian dressing make a hearty but not heavy side. Inspired by chef Scott Tacinelli’s crispy sweet potatoes at Don Angie in New York, we’re adding sumac to the dressing, giving it an herbal, lemony kick.
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Total Time 50 minutes
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Total Time 50 minutes
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From womansday.com
Total Time 35 minutes
Category vegetarian, dinner, main dish
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Total Time 35 minutes
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ROASTED SWEET POTATO AND BUTTERNUT SQUASH SALAD | BETTER ...
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Total Time 5 hours 40 minutes
Category Recipes and Cooking
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BAREFOOT CONTESSA | ROASTED BUTTERNUT SQUASH SALAD WITH ...
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From today.com
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From bbc.co.uk
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HARVEST SALAD WITH MISO MAPLE ROASTED BUTTERNUT SQUASH / A ...
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From minimalistbaker.com
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