Best 3 Roasted Butternut Apple Pecan Salad Recipes
Welcome to a culinary journey that combines the sweet and savory flavors of autumn in a delightful Roasted Butternut Apple Pecan Salad. This vibrant dish is a symphony of textures and flavors, featuring tender roasted butternut squash, crisp Granny Smith apples, crunchy toasted pecans, and tangy goat cheese, all adorned with a drizzle of honey-balsamic vinaigrette. This recipe offers not only the main salad but also variations to cater to different dietary preferences and flavor profiles.
For those who prefer a vegan option, the article provides a guide to transform the salad into a plant-based delight by substituting goat cheese with creamy avocado and adding a touch of lemon juice to balance the flavors. For those with a sweet tooth, there's a tempting dessert recipe for Apple Pecan Crisp, where sweet apples and crunchy pecans are enveloped in a buttery oat crumble and baked to golden perfection. And for those who love to experiment, the article also includes a recipe for a tangy Roasted Butternut Squash Soup, a velvety blend of roasted butternut squash, aromatic spices, and a hint of coconut milk.
With its detailed instructions, helpful tips, and a collection of delectable recipes, this article will guide you in creating a wholesome and satisfying meal that showcases the best of fall's harvest.
ROASTED APPLE SALAD WITH SPICY MAPLE-CIDER VINAIGRETTE
We bought loads of apples and needed to use them. To help the flavors come alive, I roasted the apples and tossed them with a sweet dressing. -Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 20-30 minutes or until tender, stirring occasionally. Cool completely., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine salad greens and dates. Drizzle dressing over salad and toss to coat., Divide mixture among 8 plates. Top with goat cheese and roasted apples; sprinkle with pecans. Serve immediately.
Nutrition Facts : Calories 191 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED BUTTERNUT, APPLE & PECAN SALAD
I found this online while looking for the perfect salad for a fall dinner party. It was adapted from the Canyon Ranch Cooks cookbook. This recipe is delicious and my guests were quite impressed!
Provided by ScrappieDoo
Categories Apple
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Mix squash and oil in bowl. Sprinkle with spice mix and toss to coat.
- Place squash on ungreased baking sheet and roast for 15-20 minutes, or until golden.
- In a small bowl, combine vinegar and maple syrup and pour over squash. Bake for 5 minutes more.
- Place apples and pecans in large bowl and add hot squash mixture. Toss lightly and allow to cool before serving.
Nutrition Facts : Calories 166.4, Fat 5.1, SaturatedFat 0.5, Sodium 6.1, Carbohydrate 32.1, Fiber 4.1, Sugar 19, Protein 1.6
HONEY ROASTED BUTTERNUT SQUASH WITH APPLES & PECANS
I found this great recipe on the package of my fresh cut butternut squash. It looked yummy so I had to try it. The flavor of the roasted squash and apples with the crunch of the pecans is fantastic. This is a great way to get your family members to eat their veges. Enjoy.
Provided by CarolAT
Categories Vegetable
Time 40m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Place cubed squash and apple in an 8'x8' baking dish. Add 2 tablespoons water and roast uncovered, stirring occasionally for 20 minutes, or until almost cooked through.
- Meanwhile, in a small bowl, combine butter, honey, pecans, nutmeg, and cinnamon.
- Remove squash from oven, and pour honey mixture over squash. Stir lightly to coat.
- Return to the oven for another 10 minutes, or until cooked through. Remove from oven and serve.
Tips:
- Choosing the Right Butternut Squash: Select a butternut squash that is firm and heavy for its size. Avoid any squash with soft spots or blemishes.
- Roasting the Butternut Squash: Cut the squash in half lengthwise and scoop out the seeds. Drizzle the squash with olive oil and season with salt and pepper. Roast the squash cut-side down on a baking sheet at 400°F for 30-40 minutes, or until tender.
- Selecting Apples for the Salad: Choose firm, crisp apples that will hold their shape when tossed in the salad. Granny Smith, Honeycrisp, and Braeburn apples are all good options.
- Toasting the Pecans: Toasting the pecans enhances their flavor and makes them more crunchy. Spread the pecans on a baking sheet and toast them in a preheated oven at 350°F for 5-7 minutes, stirring occasionally.
- Making the Dressing: The dressing for this salad is a simple mixture of olive oil, apple cider vinegar, Dijon mustard, honey, and salt and pepper. Whisk the ingredients together until well combined.
- Assembling the Salad: Combine the roasted butternut squash, apples, pecans, and arugula in a large bowl. Drizzle the dressing over the salad and toss to coat. Serve immediately.
Conclusion:
This roasted butternut squash, apple, and pecan salad is a delicious and healthy side dish that is perfect for any occasion. The roasted butternut squash adds a sweet and nutty flavor, while the apples and pecans add a crunchy texture. The dressing is a simple combination of olive oil, apple cider vinegar, Dijon mustard, honey, and salt and pepper that ties all the flavors together. This salad is sure to be a hit with your family and friends!
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