Best 6 Caramelized Squash Salad With Pistachios And Goat Cheese Recipes

BUTTERNUT SQUASH SALAD

Steps:

• Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the butternut squash cubes on the sheet and drizzle with olive oil and pinches of sea salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 30 to 35 minutes, or until tender and browned around the edges.
• In a small bowl, stir together the cumin, coriander, cinnamon and cayenne. Set aside.
• Make the Cider Date Dressing: In a blender, combine the olive oil, vinegar, lemon juice, date, garlic, cumin, salt, pepper, and 3 tablespoons of water. Add 1 to 2 more tablespoons of water as needed to blend.
• Remove the butternut squash from the oven, let cool slightly, and, while warm, toss with the spice mixture.
• Assemble the salad with the spring mix greens and half of the roasted squash. Drizzle with ⅓ of the dressing, toss lightly, then add the remaining squash, goat cheese, dates, pomegranates, and pistachios. Drizzle with more dressing as desired. Serve immediately.

BUTTERNUT SQUASH SALAD WITH FETA CHEESE AND CARAMELIZED ONIONS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place butternut squash in a baking dish dish, cut-side down. Fill baking dish with 1/2 inch of water.
• Roast squash in the preheated oven until tender, 30 to 45 minutes. Add more water to the baking dish, if necessary, while roasting. Remove from oven and allow to cool slightly.
• Meanwhile, heat olive oil in a small skillet over medium heat. Add onions and cook, stirring occasionally, until onions are soft and caramelized, about 20 minutes. Add 1 teaspoon of water to release the caramelized bits from the bottom of the skillet, if necessary.
• Meanwhile, place pine nuts in a dry skillet over medium heat and toast, stirring occasionally, until golden brown, about 5 minutes.
• Once butternut squash is cool enough to handle, remove skin and dice into 1-inch pieces.
• Combine squash, caramelized onions, toasted pine nuts, feta cheese, mint, salt, and pepper in a mixing bowl. Toss salad to combine all ingredients, then transfer to a serving bowl or platter. Drizzle with olive oil and balsamic vinegar to serve, if desired.

CARAMELIZED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

CARAMELIZED SQUASH SALAD WITH PISTACHIOS AND GOAT CHEESE

Steps:

• Marinade: In a small bowl stir together orange juice, maple syrup, mustard, and ginger. Set aside 1/2 cup of the marinade for the salad dressing.
• Place squash pieces in a large resealable plastic bag in a shallow dish. Pour remaining marinade over squash. Seal bag and marinate, refrigerated, for 1 to 4 hours, turning occasionally.
• Preheat oven to 400°F Coat a large baking sheet with nonstick cooking spray and set aside.
• Drain marinade from squash, discarding marinade. Place squash on the prepared baking sheet. Roast squash until tender and lightly browned in spots, 26 to 30 minutes, turning once half-way through. Remove from oven and set aside.
• Dressing: While squash is roasting, whisk together the reserved marinade, salt and pepper. Slowly whisk in the oil.
• When squash is done, drizzle 2 to 3 Tbsp of dressing over warm squash, tossing to combine.
• In a large bowl combine the mixed greens, radicchio and half of the pistachios. Toss with half the remaining dressing. Gently toss roasted squash into the salad. Top with remaining pistachios and goat cheese. Pass remaining dressing at the table.

REFRESHING SUMMER SQUASH SALAD

Steps:

• Toss yellow squash and zucchini with salt in a large bowl.
• Whisk mint, olive oil, lemon juice, lemon zest, and black pepper in a small bowl; pour over squash mixture. Toss to coat.
• Heat a small nonstick skillet over medium heat; cook and stir prosciutto in the hot skillet until crisp, about 2 minutes.
• Divide squash salad over 4 plates. Evenly sprinkle prosciutto and feta cheese over salads.

SUMMER SQUASH SALAD

Steps:

• In a large bowl, toss the zucchini, squash and radishes. In a small bowl, whisk the remaining ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. If desired, top with additional snipped fresh parsley.