ROASTED BUTTERNUT SALAD RECIPES

Name: Roasted Butternut Tossed Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings.
Ingredients: 4 cups cubed peeled butternut squash (about 1 pound); 1 large onion, chopped; 1 tablespoon honey; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/4 teaspoon pepper; 1 package (6 ounces) fresh baby spinach; 2 cups coarsely chopped iceberg lettuce; 1/2 cup shredded fat-free cheddar cheese; 6 tablespoons reduced-fat poppy seed salad dressing, divided; 1/2 cup seasoned stuffing cubes; 1/2 cup dried cranberries; 1/4 cup slivered almonds, toasted; 4 bacon strips, cooked and crumbled

ROASTED BUTTERNUT TOSSED SALAD RECIPE: HOW TO MAKE IT

Roasted Butternut Tossed Salad Recipe: How to Make It image

This salad makes an easy and special side dish for Thanksgiving dinner, and it's packed with nutritious veggies, almonds, berries and squash. —Katie Wollgast, Florissant, Missouri

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 8 servings.

Number Of Ingredients 14

Ingredients

4 cups cubed peeled butternut squash (about 1 pound)
1 large onion, chopped
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 package (6 ounces) fresh baby spinach
2 cups coarsely chopped iceberg lettuce
1/2 cup shredded fat-free cheddar cheese
6 tablespoons reduced-fat poppy seed salad dressing, divided
1/2 cup seasoned stuffing cubes
1/2 cup dried cranberries
1/4 cup slivered almonds, toasted
4 bacon strips, cooked and crumbled

Steps:

Preheat oven to 400°. In a large bowl, toss the squash and onion with honey, salt, garlic powder and pepper. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 20-25 minutes or until vegetables are tender, stirring once. Cool slightly., In another bowl, combine the spinach, iceberg lettuce, cheese and squash mixture. Just before serving, drizzle with 4 Tbsp. dressing and toss to coat. Divide salad among 8 plates; top with stuffing cubes, dried cranberries, slivered almonds and bacon. Drizzle with remaining dressing.

Nutrition Facts : Calories 165 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 453mg sodium, CarbohydrateContent 28g carbohydrate (13g sugars, FiberContent 4g fiber), ProteinContent 7g protein. Diabetic Exchanges 2 starch

ROASTED BUTTERNUT, BEETROOT AND AVOCADO SALAD - FOOD24

Roasted butternut, beetroot and avocado salad - Food24 image

Try this with a heavenly roasted garlic and herb dressing.

Provided by Food24

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 garlic bulbs
500 g butternut cubed
salt and freshly ground black pepper
125 g beetroot cooked, cubed
1 avocado cubed
100 g chevin torn
100 g salad greens rocket, watercress and micro rocket
olive oil extra virgin
45 ml fresh coriander finely chopped
45 ml fresh mint finely chopped
30 ml honey or sweet chilli sauce
1/4 onion finely chopped
30 ml vinegar balsamic
15 ml brown sugar
125 ml olive oil extra virgin
salt and freshly ground black pepper to taste

Steps:

Preheat the oven to 200°C. Cut the garlic bulbs in half (exposing al l the cloves) and wrap in foil. Roast for +-1 hour until cloves are soft (Note: Can do this part the night before to save time).Place cubed butternut onto a baking tray, drizzle with olive oil and season. Roast for +- 40 minutes until golden and slightly charred.To finish off dressing: Squash the soft cloves of garlic into a mortar and pestle, add the herb, sweet chill, onion, balsamic and brown sugar. Mix and bash away until the cloves have completely broken up and the sugar has dissolved. Now slowly add the olive oil, mixing all the while until you reach the consistency you like. Note: This is quite a thick and chunky dressing. Season to taste.To finish off salad: Lightly toss the roasted butternut, beetroot, avo and chevin with the salad greens and decant into a serving dish.Lightly drizzle with some olive oil. When ready to serve, dollop dressing over the salad. Serve with crusty bread.Variations: Add toasted pine nuts, cashew nuts or mixed seedsTip: this dressing is delicious as an accompaniment to a cheese board. Reprinted with permission of Bits of Carey. To see morerecipes, click here.

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