ROASTED ACORN SQUASH SALAD RECIPES
ROASTED ACORN SQUASH SALAD RECIPE | REAL SIMPLE
Provided by Cyd McDowell
Total Time 40 minutes
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat oven to 400° F. On a rimmed baking sheet, toss the squash with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Roast the squash, tossing once, until tender, 20 to 25 minutes.
- Place the squash, lettuce, pepitas, and ¼ teaspoon each salt and pepper in a large salad bowl. Drizzle with the vinegar and the remaining oil.
- Toss the salad gently. Serve with warm bread.
Nutrition Facts : Calories 415 calories, CarbohydrateContent 48 g, FatContent 20 g, FiberContent 7 g, ProteinContent 16 g, SaturatedFatContent 3 g, SodiumContent 625 mg, SugarContent 4 g
ROASTED ACORN AND DELICATA SQUASH SALAD RECIPE RECIPE ...
If using large mustard greens, remove the tough stems and tear leaves into bite-size pieces. Smaller leaves can be left whole.
Provided by Amy Chaplin
Yield 4–6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper. Place acorn squash slices on 1 tray and sliced delicata on the other. Toss each with 1 Tbsp oil, 1/4 tsp salt, and a pinch of pepper.
- Place in oven and roast for 30 minutes; flip squash, rotate the trays, and roast for another 10-15 minutes or until just beginning to brown. Remove from oven and set aside to cool.
- Whisk vinegar, 1/4 cup oil, 1/4 tsp salt, and pepper to taste in a bowl; stir in wheat berries.
- Spread half of greens over a serving platter or bottom of a wide bowl, then add half of acorn squash, delicata squash, pearl onions, goat cheese, and pumpkin seeds. Drizzle with half of dressing; repeat with remaining ingredients and dressing. Toss lightly; serve immediately.
More about "roasted acorn squash salad recipes"
ROASTED ACORN SQUASH AND BEET SALAD | BETTER HOMES & GARDENS
From bhg.com
Reviews 4
Total Time 1 hours 40 minutes
Category Recipes and Cooking
Calories 281 calories per serving
- To assemble, place salad greens in the middle of a large plate. Arrange beets and squash on lettuce. Pour half of the dressing over the salad. Sprinkle with pomegranate seeds. Pass remaining dressing. Makes 6 to 8 servings.
ROASTED ACORN SQUASH SALAD RECIPE - WOMAN'S DAY
From womansday.com
Total Time 45 minutes
Category dairy-free, healthy, heart-healthy, vegan, vegetarian, autumn, Christmas, dinner party, feed a crowd, Thanksgiving, dinner, lunch, main dish
Cuisine American
Calories 488 calories per serving
- Heat oven to 425 degrees F. In a small bowl, combine the red pepper, cinnamon, and 1/2 teaspoon of salt. On a large rimmed baking sheet, toss the squash with 2 tablespoon of oil, then the spice mixture. Arrange the squash in an even layer and roast, turning once, until lightly golden brown and tender, 18 to 22 minutes. Meanwhile, bring the cider to a boil in a small saucepan. Reduce heat and simmer until liquid has reduced to 1/4 cup, about 15 minutes. Cook the couscous according to package directions. In a large bowl, whisk together the reduced cider, vinegar, mustard, and the remaining 1 tablespoon of oil. Add the cooked couscous, onion, and spinach to the dressing. Toss until the spinach is beginning to wilt, then carefully fold in the squash. Sprinkle with the pecans, if desired.
ROASTED ACORN SQUASH, MICROGREENS AND QUINOA SALAD RECIPE ...
Every year, during peak squash season, we get a healthy supply of squash, and a few acorn squash too! All squash are consumed fast.... what remains behind is Acorns! I'm not acorn squash hater, but I don't know why I'm always lazy to finish acorn squash. This year too, story repeated itself, and dark green acorn squash turned orange lying on my kitchen shelf... many squash came and went by....
Some credit for this also goes to Vishal. It is hard to make him eat squash... and the way I like acorn, he does not, at all!
For those who are wondering, if it is okay to eat dark acorn squash turned orange over time? Answer is - Yes! it is totally okay! As long as squash feels heavier than it looks, does not have yellow soft patches, and when you cut open, has no mold or rotten smell, it is okay to eat ripened orange acorn squash. In-fact, I think orange-skinned acorn squash is sweeter than dark green skinned squash. Specially when roasted, it tastes delicious, even skin is fully soft and edible!
So last Friday, I decided to use my orange acorn squash (finally!) I paired it with few of my favorite (also Vishal's favorite) ingredients to make a healthy, vegan, and filling lunch salad which we both can like...
Now, since we talking healthy... I can't resist telling you about few other healthy ingredients in this salad. First micro-greens!! If you looking to add mouth-bursting flavor and ton of nutrients of mustard or basil to a salad with less than a handful of greens, then buy some micro greens in your next farmer's market visit!
I'm huge fan of micro-greens especially mustard, basil, and kale greens. Micro-greens supply higher amount of vitamins and carotenoids than their fully grown counterparts! Packed with punch of taste and nutrition, microgreens are here to stay my friends!
Further, to keep this salad healthy yet filling, I have also included a portion of red quinoa. My salads or veggie bowls, often have more vegetables than base grain. So, I have just used 1/4 cup of dried quinoa for whole acorn squash and 1/2 cup of microgreens. Feel free to increase the amount of quinoa to up-to 1/2 cup. In such case this salad will be good for 3-4 servings.
Vegan?
Good you asked! as if I kept it a secret ;) ..... this salad is vegan. drum rolls!!!!! j/k A little creamy-ness is courtesy of 1 tablespoon sesame (tahini) paste. If you don't like sesame, feel free to use 1 tablespoon of any nut butter instead, say peanuts or almonds.
Gluten free?
Yes, this gorgeous looking salad is gluten free. Even then, healthy serving of quinoa and squash makes it filling and satisfactory!
Love to share more such delicious and healthy salads with you this year.....
For now, go get some micro greens, empty your squash pantry, and make some roasted squash salad!
Enjoy!
From chefdehome.com
Total Time 35 minutes
Cuisine American
- Step 2-4 can be finished while squash is roasting. Once squash is tender, transfer it to a salad bowl. Add quinoa, half of the dressing and toss to combine gently. Mix in micro greens just before serving. Drizzle rest of the dressing on top. Serve immediately or at room temperature!
ROASTED SQUASH SALAD WITH SUMAC AND ITALIAN DRESSING RECIPE
From foodandwine.com
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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