Best 2 Warm Butternut Squash Salad With Pomegranate Dressing Recipes
Indulge in the vibrant flavors of autumn with our Warm Butternut Squash Salad With Pomegranate Dressing, a delightful dish that combines roasted butternut squash, peppery arugula, tangy goat cheese, and crunchy walnuts. Drizzled with a sweet and tangy pomegranate dressing, this salad is a symphony of textures and flavors.
In addition to the featured recipe, our article also offers a collection of other enticing recipes that utilize the versatile butternut squash. Discover the savory Butternut Squash Soup, a velvety and comforting dish perfect for chilly evenings. For a hearty and satisfying main course, try the Butternut Squash Risotto, where roasted butternut squash and arborio rice come together in a creamy and flavorful embrace.
If you're seeking a lighter option, the Butternut Squash and Kale Salad offers a crisp and refreshing combination of roasted butternut squash, kale, quinoa, and a tangy dressing. For a unique and flavorful side dish, explore the Roasted Butternut Squash with Brown Butter and Sage, where roasted butternut squash is tossed in a luscious brown butter sauce infused with aromatic sage.
With its vibrant colors and enticing flavors, our Warm Butternut Squash Salad With Pomegranate Dressing is sure to impress your taste buds. And with the additional recipes featured in our article, you'll have a collection of butternut squash dishes to enjoy throughout the season.
ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE
Steps:
- Preheat the oven to 400 degrees F.
- Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
- While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
- Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
SALAD OF WARM BUTTERNUT SQUASH, POMEGRANATE AND GREENS
Perfect for Autumn! This is a colourful, beautiful and delicious salad. Modified from a recipe found on http://www.danispies.com She is, "a Certified Health and Nutrition Counselor, Fitness Trainer and Mom who is passionate about finding simple ways to make real, whole, nutrtious foods a part of an everyday kitchen." NOTE: "Choose squash that are heavy for their size and have dull, not shiny, rinds. The rinds should be firm. Soft rinds may mean a watery, flavorless squash. The heavier they are, the moister and tastier they are." http://www.npr.org
Provided by UmmBinat
Categories Spinach
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F Toss butternut squash pieces, olive oil, rosemary, and crushed red pepper or pinch cayenne on large baking sheet. Sprinkle with sea salt, to taste. Roast for 10 minutes. Remove squash from oven and flip them around a bit before popping back into the oven for another 10 minutes or so depending on the size and oven they may be done sooner. You are looking for the squash to begin browning and to become nice and tender.
- (The squash can be made up to two hours ahead. Let stand at room temperature. I prefer it warm).
- While the squash is baking whisk the freshly squeezed orange juice, freshly squeezed lemon juice, and extra virgin olive oil together. Season with some sea salt and freshly ground black pepper to taste and set aside.
- When you are ready to assemble the salad, combine the lettuce, pomegranate seeds, and walnuts and lightly toss in the dressing. Spoon warm or room temperature squash over the top of the salad and sprinkle with feta cheese.
- Enjoy!
Tips:
- Choose the right butternut squash: Look for a squash that is heavy for its size, with a deep orange color and smooth, unblemished skin.
- Roast the butternut squash properly: Cut the squash into evenly sized pieces and toss them with olive oil, salt, and pepper. Roast at a high temperature (425°F) until the squash is tender and slightly caramelized.
- Make the pomegranate dressing ahead of time: This dressing can be made up to 3 days in advance. Simply whisk together the pomegranate molasses, olive oil, lemon juice, honey, and spices.
- Assemble the salad just before serving: This will prevent the salad from becoming watery. If you are making the salad ahead of time, store the dressing and salad separately and assemble just before serving.
- Garnish the salad with fresh herbs and pomegranate seeds: This will add a pop of color and flavor to the salad.
Conclusion:
This warm butternut squash salad with pomegranate dressing is a delicious and healthy side dish or main course. It is perfect for fall and winter gatherings. The roasted butternut squash is sweet and tender, the pomegranate dressing is tangy and sweet, and the goat cheese adds a creamy richness. This salad is sure to be a hit with everyone who tries it.
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