ROASTED BUTTERNUT SQUASH SALAD WITH TANGERINE-ROSEMARY VINAIGRETTE
Provided by Marcela Valladolid
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Toss the squash with 2 tablespoons olive oil on a baking sheet and spread in an even layer. Season with 2 teaspoons rosemary, and salt and pepper. Roast, stirring once halfway through, until the squash is just tender and golden, about 20 minutes. Remove from the oven and cool until just warm, about 15 minutes.
- While the squash is roasting, peel 3 tangerines and slice them crosswise into 1/2-inch-thick rounds, removing any seeds. Juice the remaining tangerine and whisk the juice together with the remaining 2 tablespoons olive oil and remaining 1 teaspoon rosemary. Season the dressing with salt and pepper.
- Combine the warm squash, the spinach, tangerine slices and cranberries with the dressing and toss gently to coat. Divide among salad plates.
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NANCY WANGECHI
[email protected]This salad is not worth the effort.
Jano Jano
[email protected]I found the salad to be a bit bland.
Asmr Time
[email protected]The vinaigrette is a bit too oily for my taste.
Md Chanmia
[email protected]This salad is a bit too sweet for my taste.
Latasha Moore
[email protected]I love the tangy flavor of the vinaigrette.
Hanifkhankhan Hanifkhankhan
[email protected]This salad is perfect for a light lunch or dinner.
Nicolaus Likuwa
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Jam noman
[email protected]I made this salad for a potluck and it was a big hit. Everyone loved it!
Arif Md
[email protected]I didn't have any tangerines, so I used oranges instead. The salad was still very good, but I think the tangerines would have been better.
forst Step
[email protected]I'm not a fan of goat cheese, so I substituted feta cheese. The salad was still very good.
MS MD Alamin
[email protected]I had some leftover roasted butternut squash, so I decided to try this salad. It was a great way to use up the leftovers and the salad was really tasty.
Cassie Richmond
[email protected]This salad is beautiful and delicious! I will definitely be making it again.
Saamiya Cabdikarin
[email protected]I'm not a big fan of butternut squash, but I really enjoyed this salad. The flavors are well-balanced and the vinaigrette is delicious.
professor leke
[email protected]This salad is easy to make and perfect for a weeknight meal.
Omnia Esam
[email protected]I love the combination of roasted butternut squash and goat cheese. The vinaigrette is also very tasty.
Shorifa Akther
[email protected]This salad is a delightful symphony of flavors and textures. The roasted butternut squash is tender and sweet, the goat cheese adds a creamy tang, and the tangerine-rosemary vinaigrette ties everything together perfectly.