Best 2 Butternut Arugula And Pine Nut Salad Recipes
Grab your forks and get ready to embark on a culinary journey filled with vibrant flavors and textures. Our butternut arugula and pine nut salad is a symphony of colors and tastes that will tantalize your taste buds. With its earthy and nutty undertones, this salad is a perfect blend of sweet and savory. The roasted butternut squash adds a touch of sweetness to balance out the peppery arugula. Toasted pine nuts provide a delightful crunch, while crumbled goat cheese adds a creamy richness. Drizzled with a tangy lemon vinaigrette, this salad is a refreshing and satisfying meal that is sure to impress. And if you're looking for more culinary adventures, we have a treasure trove of other recipes waiting for you. From our creamy butternut squash soup, perfect for a cozy night in, to our roasted butternut squash with maple syrup and sage, a delightful side dish that will elevate any meal, we have something for every palate. So, gather your ingredients, put on your apron, and let's embark on this delicious journey together!
Here are our top 2 tried and tested recipes!
BUTTERNUT, ARUGULA AND PINE NUT SALAD
Provided by Nigella Lawson : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Don't bother to peel, but halve and seed the butternut squash, cut into 1/2-inch-thick slices, then cut each slice into four.
- Put the butternut pieces in a bowl with the salt, spices and 2 tablespoons oil and smoosh them about, then tip onto a lipped baking sheet (lined with aluminum foil). Don't clean the bowl yet.
- Cook the squash for 30 to 40 minutes. Check to see if it is cooked through by the time the half hour's up by piercing with a fork; some squashes cook faster than others.
- Add the golden raisins to the spice-smeared bowl and cover with the freshly boiled water; once cooled, whisk in the vinegar and the 2 tablespoons oil that remain.
- Put half of the salad leaves over a large plate or bowl and arrange the butternut pieces on top. Sprinkle with the remaining salad leaves and the toasted pine nuts. Scrape the raisin-studded dressing out of the bowl to dribble over it all and toss gently before serving.
BUTTERNUT, ARUGULA AND PINE NUT SALAD
Provided by Food Network
Number Of Ingredients 9
Steps:
- 2 tablespoons cold-pressed canola oil or olive oil, plus 2 tablespoons for dressing;
- 1. Preheat the oven to 400 degrees F. Don't bother to peel, but halve and seed the butternut squash, cut into 1/2-inch-thick slices, then cut each slice into four.
- 2. Put the butternut pieces in a bowl with the salt, spices and 2 tablespoons oil and smoosh them about, then tip onto a lipped baking sheet (lined with aluminum foil). Don't clean the bowl yet.
- 3. Cook the squash for 30 to 40 minutes. Check to see if it is cooked through by the time the half hour's up by piercing with a fork; some squashes cook faster than others.
- 4. Add the golden raisins to the spice-smeared bowl and cover with the freshly boiled water; once cooled, whisk in the vinegar and the 2 tablespoons oil that remain.
- 5. Put half of the salad leaves over a large plate or bowl and arrange the butternut pieces on top. Sprinkle with the remaining salad leaves and the toasted pine nuts. Scrape the raisin-studded dressing out of the bowl to dribble over it all and toss gently before serving.
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Tips:
- For the best flavor, use fresh, ripe butternut squash. Look for squash that is heavy for its size and has a deep orange color.
- If you don't have time to roast the butternut squash, you can use pre-cooked squash from the grocery store. Just be sure to buy squash that is unsweetened and unseasoned.
- Arugula is a delicate green that can be easily bruised. Be gentle when washing and handling it.
- Pine nuts can be toasted in a dry skillet over medium heat until they are golden brown and fragrant. Be careful not to burn them.
- For a more flavorful salad, use a good quality olive oil and balsamic vinegar.
- This salad can be served as a main course or a side dish. It is also a great option for potlucks and picnics.
Conclusion:
This butternut squash, arugula, and pine nut salad is a delicious and healthy way to enjoy fall produce. It is easy to make and can be tailored to your own taste preferences. With its sweet, savory, and nutty flavors, this salad is sure to be a hit at your next gathering.
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