Best 4 Roasted Butternut Squash Salad With Tangerine Rosemary Vinaigrette Recipes
Feast your taste buds on a vibrant and flavorful Roasted Butternut Squash Salad with Tangerine-Rosemary Vinaigrette, a dish that embodies the essence of fall's bounty. This tantalizing salad features tender roasted butternut squash, sweet and tangy tangerines, crispy arugula, and a delightful medley of roasted pecans, crumbled goat cheese, and fresh rosemary. Drizzled with a luscious tangerine-rosemary vinaigrette, this salad offers a captivating balance of sweet, savory, and tangy flavors. Whether you're seeking a delectable vegetarian main course or a stunning side dish to complement your holiday table, this roasted butternut squash salad is sure to impress.
The article offers a comprehensive guide to creating this delightful dish, including a step-by-step recipe for the roasted butternut squash, the tangerine-rosemary vinaigrette, and the final assembly of the salad. Additionally, it provides helpful tips for selecting the best ingredients, roasting the butternut squash to perfection, and achieving the ideal balance of flavors in the vinaigrette. With its vibrant colors, tantalizing aromas, and explosion of flavors, this roasted butternut squash salad is a feast for the senses, perfect for any occasion.
AUTUMN SALAD WITH BUTTERNUT SQUASH
I made this fall salad for a Thanksgiving potluck, wanting to use mostly seasonal ingredients. Any squash would work, but I am partial to the sweetness and color of butternut. I like salads to have a combination of cooked and raw, sweet and salty, soft and crunchy. Judging by the demands for the recipe, I think it was a winner!
Provided by bgalca
Categories Salad Vegetable Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Toss butternut squash with olive oil, salt, and pepper. Spread out on the prepared baking sheet.
- Roast in the preheated oven until browned on the edges, stirring halfway through, 20 to 30 minutes. Let cool to room temperature.
- Meanwhile, prepare pumpkin seeds. Heat oil in a small frying pan over medium heat. Add pumpkin seeds, salt, paprika, and cumin. Cook, stirring often, until fragrant, 2 to 3 minutes. Add maple syrup, stir to coat, and remove from heat.
- Combine balsamic vinegar, olive oil, maple syrup, brown sugar, garlic, salt, and pepper in a glass jar with a screw-top lid. Tighten lid and shake vigorously to emulsify dressing.
- Layer mixed greens, persimmons, cooled butternut squash, feta, pomegranate seeds, and pumpkin seeds on a large platter. Drizzle 1 to 2 tablespoons of vinaigrette over salad and serve remainder alongside.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 26.6 g, Cholesterol 12.6 mg, Fat 15.1 g, Fiber 2.4 g, Protein 4.2 g, SaturatedFat 3.8 g, Sodium 445.6 mg, Sugar 14.2 g
WARM BUTTERNUT SQUASH SALAD WITH TANGERINE-ROSEMARY VINAIGRETTE
Provided by Marcela Valladolid
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 1/4 cup olive oil in a large, heavy saute pan over medium-high heat. Add the squash. Season with some salt and pepper. Saute until slightly browned and softened, 8 to 10 minutes. Add the vegetable broth. Reduce the heat to medium-low and simmer, covered, until cooked through, 15 to 20 minutes. Season with more salt and pepper, and set the squash aside to cool slightly.
- Meanwhile, prepare the tangerines and vinaigrette. Peel 3 of the tangerines and slice them into 1-inch rounds, removing any seeds. Place the sliced tangerines in a bowl. To make the vinaigrette, juice the remaining tangerine into a small mixing bowl. Add the remaining 2 tablespoons olive oil and the rosemary. Whisk until combined. Season with salt and pepper.
- In a large serving bowl, add the mixed salad greens. Toss the salad with the vinaigrette until evenly coated. Top with the warm butternut squash. Arrange the sliced tangerines on top and sprinkle with the dried cranberries. Serve warm.
ROASTED BUTTERNUT TOSSED SALAD
This salad makes an easy and special side dish for Thanksgiving dinner, and it's packed with nutritious veggies, almonds, berries and squash. -Katie Wollgast, Florissant, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. In a large bowl, toss the squash and onion with honey, salt, garlic powder and pepper. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 20-25 minutes or until vegetables are tender, stirring once. Cool slightly., In another bowl, combine the spinach, iceberg lettuce, cheese and squash mixture. Just before serving, drizzle with 4 Tbsp. dressing and toss to coat. Divide salad among 8 plates; top with stuffing cubes, dried cranberries, slivered almonds and bacon. Drizzle with remaining dressing.
Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 453mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
ROSEMARY ROASTED BUTTERNUT SQUASH
Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken.
Provided by Kristin Licavoli
Categories Side Dish Vegetables Squash
Time 1h5m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
- Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 24.8 g, Fat 4.7 g, Fiber 4.3 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 62.1 mg, Sugar 4.6 g
Tips:
- Choose the right butternut squash: Look for a squash that is firm and heavy for its size, with smooth, unblemished skin. Avoid squash that has soft spots or bruises.
- Roast the butternut squash until it is tender: Roasting the squash brings out its natural sweetness and makes it easier to digest. Roast the squash until it is fork-tender, but not mushy.
- Make the tangerine-rosemary vinaigrette ahead of time: This vinaigrette can be made up to 2 days in advance. Store it in the refrigerator until you are ready to use it.
- Serve the salad warm or at room temperature: This salad is best served warm or at room temperature. If you are serving it cold, let it come to room temperature for about 30 minutes before serving.
Conclusion:
This roasted butternut squash salad with tangerine-rosemary vinaigrette is a delicious and healthy dish that is perfect for a fall or winter meal. The roasted squash is sweet and tender, and the vinaigrette is tangy and flavorful. The salad is also packed with nutrients, including vitamins A, C, and K. If you are looking for a new and exciting way to enjoy butternut squash, this salad is definitely worth a try.
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