Best 2 Roasted Butternut Squash And Spinach Salad Recipes
Indulge in a culinary journey with our Roasted Butternut Squash and Spinach Salad, a symphony of flavors that will tantalize your taste buds. This vibrant salad features roasted butternut squash, a sweet and nutty delight, paired with tender baby spinach, a nutrient-packed powerhouse. Topped with crumbled goat cheese, a creamy and tangy addition, and sprinkled with crunchy walnuts, this salad offers a delightful textural contrast. Drizzled with a tangy balsamic vinaigrette, this salad is a perfect balance of sweet, savory, and tangy flavors.
But that's not all! This article also includes three additional salad recipes that are equally enticing. The Kale and Roasted Sweet Potato Salad is a hearty and wholesome option, featuring roasted sweet potatoes, a naturally sweet and fiber-rich ingredient, combined with hearty kale, a leafy green packed with vitamins and minerals. Dressed with a zesty lemon-tahini dressing, this salad is a refreshing and nourishing choice.
The Quinoa and Roasted Brussels Sprout Salad is a protein-packed delight, featuring roasted Brussels sprouts, a cruciferous vegetable rich in antioxidants, and fluffy quinoa, a gluten-free grain that adds a nutty flavor. Topped with crumbled feta cheese, a salty and tangy complement, and drizzled with a tangy honey-mustard dressing, this salad is a satisfying and flavorful meal.
Lastly, the Roasted Beet and Goat Cheese Salad is a visually stunning and delicious creation, featuring roasted beets, a vibrant and earthy root vegetable, paired with creamy goat cheese, a classic pairing that adds a touch of richness. Topped with toasted pecans, a crunchy and nutty addition, and dressed with a balsamic vinaigrette, this salad is a delightful combination of sweet, earthy, and tangy flavors.
With four diverse and delectable salad recipes to choose from, you're sure to find one that suits your taste and dietary preferences. Each salad is a testament to the versatility andおいおい goodness of fresh, wholesome ingredients, so get ready to embark on a culinary adventure that will leave you feeling satisfied and nourished.
ROASTED BUTTERNUT SQUASH AND SPINACH SALAD WITH TOASTED ALMOND DRESSING
Categories Salad Leafy Green Nut Vegetable Roast Sauté Quick & Easy Low/No Sugar Almond Butternut Squash Fall Winter Gourmet
Yield Makes 6 first-course servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F.
- Toss squash with 1 1/2 tablespoons oil in a shallow baking pan and spread cubes in 1 layer. Season with salt and pepper and roast in middle of oven, stirring once halfway through roasting, until squash is just tender and pale golden, about 30 minutes total. Cool in pan on a rack until warm, about 15 minutes.
- While squash is roasting, cook almonds in remaining 4 tablespoons oil in a 10-inch skillet over moderately low heat, stirring constantly, until golden, about 3 minutes, then season with salt and pepper. Pour almonds and oil into a fine-mesh sieve set over a large bowl and cool until warm, about 10 minutes.
- When almonds and oil have cooled, whisk lemon juice into oil in bowl until combined well, then season with salt and pepper. Add squash, spinach, and half of almonds to dressing and toss gently to coat.
- Divide salad among 6 salad plates and sprinkle with remaining almonds.
ROASTED BUTTERNUT SQUASH AND SPINACH SALAD
I just got this in an email from Prevention, and it looks so darn unique and good! Perfect for those wonderful Autumn goodies that are coming out at the Farmer's Market.
Provided by smellyvegetarian
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- .Preheat oven to 425°F
- Coat baking sheet with olive oil spray. Toss squash and bell pepper with 2 teaspoons of the oil, thyme, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper in medium bowl.
- Arrange in single layer on prepared baking sheet.
- Roast 25 to 30 minutes, stirring occasionally, until tender and lightly browned. Let cool 10 minutes.
- Whisk lemon juice, honey, remaining oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in large bowl.
- Add onion, spinach, apple, radicchio, sunflflower seeds, and squash mixture. Toss to combine.
Tips:
- Choose the right butternut squash: Look for a squash that is firm and heavy for its size, with a deep orange color. Avoid squash that has any soft spots or blemishes.
- Roast the butternut squash properly: Preheat your oven to 400°F (200°C) before roasting the squash. Toss the squash with olive oil and salt, and roast it for 30-40 minutes until it is tender and slightly caramelized.
- Make sure the spinach is fresh: Wilted or yellowed spinach will not taste good in this salad. Look for spinach that is deep green and crisp.
- Use a light dressing: A heavy dressing will weigh down the salad and make it less refreshing. A simple vinaigrette or lemon-tahini dressing is a good choice.
- Add some crunch: To add some extra texture and flavor to the salad, you can add some chopped nuts or seeds. Walnuts, pecans, and sunflower seeds are all good choices.
- Serve the salad immediately: This salad is best enjoyed immediately after it is made. The roasted butternut squash will lose its crispness if it sits for too long.
Conclusion:
Roasted butternut squash and spinach salad is a delicious and healthy dish that is perfect for fall. It is packed with nutrients and has a great balance of flavors and textures. This salad is sure to be a hit at your next potluck or dinner party.
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