Best 2 Roasted Butternut Squash Salad With Warm Cider Vinaigrette Recipes
Behold, the Roasted Butternut Squash Salad with Warm Cider Vinaigrette, a symphony of flavors that will tantalize your taste buds and warm your soul. This culinary masterpiece features roasted butternut squash, known for its sweet and nutty flavor, paired with a medley of fresh arugula, peppery watercress, and tangy dried cranberries. The Warm Cider Vinaigrette, prepared with apple cider, Dijon mustard, and a hint of honey, adds a touch of sweetness and warmth to every bite. This delightful salad promises a satisfying crunch with each forkful and is sure to leave you craving more.
Additionally, the article offers a collection of other enticing recipes that are sure to impress. From the comforting Butternut Squash Soup with a hint of nutmeg and cinnamon to the indulgent Butternut Squash Risotto with creamy Arborio rice and earthy mushrooms, each dish showcases the versatility of this autumnal vegetable. For those seeking a quick and flavorful side dish, the Roasted Butternut Squash with Brown Butter and Sage offers a delightful combination of sweet and savory flavors. And for those with a sweet tooth, the Butternut Squash Pie with its flaky crust and creamy filling is an absolute must-try. Get ready to embark on a culinary journey that celebrates the beauty and bounty of butternut squash in all its forms.
ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE
Salads can be a hard sell in winter. Iceburg lettuce, when there's ice on the driveway, just doesn't work. Winter salads work because they call for ingredients with assertive flavours and plenty of heft. Save the frisee and chilly cucumber slices for summer. Enjoy this salad...
Provided by Chef mariajane
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400°F.
- In a large bowl, combine squash, 2 tablespoons oil, maple syrup, 1 teaspoons salt, and 1/2 teaspoons pepper. toss well, then spread squash evenly over a baking sheet.
- Roast squash until tender, turning once, 15-20 minutes. Add cranberries to pan for the last 5 minutes.
- While squash is roasting, in a samll saucepan, combine apple cider, vinegar and shallots. Bring to a boil over medium-high heat, then cook for 6 - 8 minutes or until liquid is reduced to about 1/4 cup.
- Remove saucepan from heat and whisk in mustard, remaining 1/2 cup olive oil, and remaining 1 teaspoons salt and 1/2 teaspoons pepper.
- Place arugula in a large serving bowl. Add roasted squash mixture, walnuts and parmesan. Spoon just enough vinaigrette over salad to moisten, then toss well.
- Sprinkle with salt and pepper and serve immediately.
Nutrition Facts : Calories 525.5, Fat 42.5, SaturatedFat 8, Cholesterol 16.5, Sodium 1259.8, Carbohydrate 29.5, Fiber 5.4, Sugar 8.3, Protein 12.4
ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE
Salads can be a hard sell in winter. Iceburg lettuce, when there's ice on the driveway, just doesn't work. Winter Salads work because they call for ingredients with assertive flavours and plenty of heft. Save the frisee and chilly cucumber slices for summer!!
Provided by Chef mariajane
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- In a large bowl, combine squash, 2 tablespoons olive oil, maple surup, 1 teaspoons salt and 1/2 teaspoons pepper. Toss well, then spread squash evenly over a baking sheet.
- Roast squash until tender, turning once, 15-20 minutes. Add crranberries to pan for the last 5 minutes.
- While squash is roasting , in a small saucepan, combine apple cider, vinegar and shallots. Bring to a boil over medium-high heat, then cook for 6-8 minutes or until liquid is reduced to about 1/4 cup.
- Remove saucepan from heat and whisk in mustard, remaining 1/2 cup olive oil, and remaining 1 teaspoons salt and 1/2 teaspoons pepper.
- Place arugula in a large serving bowl. Add roasted squash mixture , walnuts and Parmesan. Spoon just enough vinaigrette over salad to moisten, then toss well.
- Sprinkle with salt and pepper and serve immediately.
Nutrition Facts : Calories 522.3, Fat 42.4, SaturatedFat 7.9, Cholesterol 16.5, Sodium 1203.8, Carbohydrate 29.1, Fiber 5.3, Sugar 8.2, Protein 12.2
Tips:
- For the best flavor, choose ripe, firm butternut squash. Look for squash with smooth, unblemished skin and a deep orange color.
- Butternut squash can be roasted whole or in cubes. If roasting whole, pierce the skin in several places with a fork to prevent it from bursting.
- To save time, you can roast the butternut squash ahead of time. Once cooled, store the roasted squash in an airtight container in the refrigerator for up to 3 days.
- The warm cider vinaigrette is the perfect complement to the roasted butternut squash. Be sure to use fresh apple cider for the best flavor.
- This salad is also delicious with other roasted vegetables, such as sweet potatoes, carrots, or parsnips.
Conclusion:
Roasted butternut squash salad with warm cider vinaigrette is a delicious and healthy fall salad. It's perfect for a light lunch or dinner, and it's also a great way to use up leftover roasted butternut squash. The roasted squash is sweet and tender, and the warm cider vinaigrette adds a touch of sweetness and acidity. This salad is sure to please everyone at your table.
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