Best 7 Warm Green And Yellow Squash Salad With Cranberry Vinaigrette Recipes

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Indulge in a symphony of flavors with our Warm Green and Yellow Squash Salad with Cranberry Vinaigrette, a delightful dish that combines the vibrant colors and textures of fresh summer squash with the tangy sweetness of cranberries. This salad showcases the natural goodness of seasonal produce, offering a medley of flavors and textures that will tantalize your taste buds. The accompanying recipes in this article provide variations on this refreshing salad, including a zesty Lemon-Tahini Dressing and a creamy Goat Cheese Dressing, each adding a unique twist to the classic combination. Whether you prefer a light and tangy dressing or a rich and creamy complement to the roasted squash, these recipes have something for every palate.

Check out the recipes below so you can choose the best recipe for yourself!

WARM GREEN AND YELLOW SQUASH SALAD WITH CRANBERRY VINAIGRETTE



Warm Green and Yellow Squash Salad With Cranberry Vinaigrette image

Make and share this Warm Green and Yellow Squash Salad With Cranberry Vinaigrette recipe from Food.com.

Provided by Sageca

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

3 tablespoons apple cider vinegar
3 tablespoons cranberry juice
1 1/2 tablespoons honey
salt
white pepper
2/3 cup olive oil
3/4 cup unsweetened dried cranberries
1 1/2 lbs medium zucchini
1 1/2 lbs medium yellow squash

Steps:

  • In a medium bowl, combine the vinegar, cranberry juice, honey and salt and white pepper to taste.
  • Slowly add the oil and whisk until the oil is incorporated into the vinaigrette.
  • Chop the cranberries and add them to the vinaigrette.
  • Stir to combine. Set aside.
  • Cut each zucchini and yellow squash in half lengthwise. Drag the tip of a spoon lengthwise along the cut half to remove the seedy core.
  • Slice each half into 1/4-inch-thick half-moon slices. Steam the squash until the slices are just cooked through. The white flesh will start to look opaque and the slices will start to wilt. Be careful not to overcook. Transfer squash to a large bowl.
  • Add the dressing gradually to the squash--just enough to keep the salad moist--and toss to combine. (You probably will not need all the.
  • dressing.) Set aside for 5 minutes. Transfer to a serving dish. Serve immediately.
  • Do Ahead Tip:.
  • The squash can be sliced, covered with plastic wrap and refrigerated ahead of time. The dressing also can be made hours in advance, then whisked together again before adding to the squash.

WARM FARRO SALAD WITH ROASTED BUTTERNUT SQUASH AND SPICED CRANBERRY VINAIGRETTE



Warm Farro Salad with Roasted Butternut Squash and Spiced Cranberry Vinaigrette image

This warm fall salad is great with grilled or roasted chicken. Grilled lamb chops would also pair beautifully due to the addition of feta and fresh mint.

Provided by Food Network

Categories     side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 15

3 tablespoons brown butter (infused with a cinnamon stick during browning), melted
1 butternut squash, peeled, seeded and diced
2 cups farro
Salt
Extra-virgin olive oil
Freshly ground black pepper
3 cups fresh cranberries
2 cups brown sugar
2 tablespoons cider vinegar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 oranges, zested and juiced
1 bunch fresh mint, picked, washed and lightly torn
2 cups fresh arugula
1 cup crumbled French feta

Steps:

  • Toss the brown butter with the butternut squash. Roast the squash in a 425 degree F oven until just tender and brown on the edges, 10 to 15 minutes. Meanwhile, cook the farro in boiling, salted water, until just tender (a slight chewiness is desirable in farro), about 10 minutes. Drain the farro, toss with olive oil and season lightly with salt and pepper. Set aside.
  • Combine the cranberries, brown sugar, vinegar, cinnamon, allspice and orange zest and juice in a saucepan. Cook over medium heat until the cranberries are bursting and their juices have slightly thickened, about 15 minutes.
  • When you are ready to serve the salad, place the farro in a large serving platter, scatter the roasted squash, mint, arugula and feta over top. Drizzle with the cranberry vinaigrette and some olive oil.

MIXED GREEN SALAD WITH CRANBERRY VINAIGRETTE



Mixed Green Salad with Cranberry Vinaigrette image

Provided by Sandra Lee

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

1 1/4 cups whole cranberry sauce
2 tablespoons orange juice
2 tablespoons balsamic vinaigrette
1 pinch sugar
1 (5-ounce) bag spring salad mix (recommended: Fresh Express)
2 tomatoes, diced
1 cucumber, diced
1/2 (5-ounce) bag herbed croutons

Steps:

  • Heat the cranberry and orange juice in a small saucepan, over medium heat until it boils. Remove from heat and let cool.
  • Strain cranberry mixture into a large bowl using a fine mesh strainer. Whisk in vinaigrette and sugar until well combined.
  • Add salad mix and half the dressing into a large bowl and toss with tongs until lettuce is coated. Add tomatoes and cucumber slices and gently toss. Add more dressing if necessary. Transfer to serving platter and top with croutons.

GREEN SALAD WITH CRANBERRY VINAIGRETTE



Green Salad with Cranberry Vinaigrette image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 to 8

Number Of Ingredients 10

2/3 cup cranberries, thawed if frozen
2 tablespoons honey, plus more as needed
1/2 cup walnuts
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper
1 head butter lettuce, large leaves torn
1 bunch watercress, trimmed and torn
2 tablespoons roughly chopped fresh parsley
2 tablespoons roughly chopped fresh tarragon

Steps:

  • Put the cranberries in a small saucepan; add the honey and 1/3 cup water. Cook over medium heat, stirring occasionally, until the cranberries pop and the liquid thickens, about 8 minutes. Remove from the heat and let cool completely.
  • Toast the walnuts in a small dry skillet over medium heat, about 5 minutes. Transfer to a cutting board and let cool slightly, then roughly chop. Stir the olive oil and vinegar into the cooled cranberries. (Add more honey, 1 teaspoon at a time, if the vinaigrette is too tart.) Season with salt and pepper.
  • Toss the lettuce and watercress in a serving bowl; season with salt and pepper. Spoon the vinaigrette over the lettuce and top with the walnuts and herbs. Toss before serving.

MIXED GREEN SALAD WITH CRANBERRY VINAIGRETTE



Mixed Green Salad with Cranberry Vinaigrette image

This colorful salad is a bright and tasty introduction to a special meal. Dried cranberries and tart apples along with glazed walnuts and rich blue cheese add interest to the mix.-Gretchen Farr, Port Orford, Oregon

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 12

1 cup fresh or frozen cranberries
1/3 cup sugar
1/3 cup water
1/2 cup cider vinegar
1-1/2 teaspoons Dijon mustard
3 tablespoons olive oil
SALAD:
2 packages (5 ounces each) spring mix salad greens
1 medium tart apple, chopped
2/3 cup dried cranberries
2/3 cup glazed walnuts
2/3 cup crumbled blue cheese

Steps:

  • In a small saucepan, combine the cranberries, sugar and water. Cook over medium heat until berries pop, about 10 minutes., Cool slightly. Place the cranberry mixture, vinegar and mustard in a blender; cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate until serving., Just before serving, in a large bowl, combine the salad greens, apple, cranberries and walnuts. Drizzle with 1 cup vinaigrette and toss to coat. Sprinkle with blue cheese. Serve with remaining vinaigrette.

Nutrition Facts : Calories 230 calories, Fat 12g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 224mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 4g protein.

ROASTED SQUASH, CHESTNUT, AND CHICORY SALAD WITH CRANBERRY VINAIGRETTE



Roasted Squash, Chestnut, and Chicory Salad with Cranberry Vinaigrette image

Categories     Salad     Leafy Green     Vegetable     Side     Roast     Thanksgiving     Wheat/Gluten-Free     Cranberry     Bacon     Fall     Healthy     Chestnut     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Soy Free

Yield Makes 6 first-course servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil plus additional for greasing
1 2-pound acorn squash
1 teaspoon salt
1/2 teaspoon black pepper
1 cup peeled cooked whole chestnuts (from a 7- to 8-oince jar), cut into thirds
4 (1/4-inch-thick) slices pancetta (6 ounce total), cut into 1/4-inch dice
1/4 cup fresh cranberries, finely chopped
1 tablespoon packed dark brown sugar
1/4 cup water
2 tablespoons whole-grain mustard
3/4 pound chicory (curly endive), trimmed and torn into 2-inch pieces (10 cups)

Steps:

  • Put oven rack in middle position and preheat oven to 450°F. Line a large shallow baking pan with foil and oil generously with olive oil.
  • Cut off stem end of squash, then put cut side down and halve lengthwise. Discard seeds, then cut squash into 1/2-inch-thick slices. Peel if desired with a paring knife and transfer slices to a bowl. Add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently toss to coat. Arrange in 1 layer in lined baking pan and roast until golden, about 15 minutes. Remove from oven and turn squash over with a spatula. Add chestnuts to pan in an even layer, then continue to roast until squash is golden and tender, 10 to 15 minutes. Keep warm, covered with foil.
  • While squash is roasting, cook pancetta in a dry 10-inch heavy skillet over high heat until browned, about 4 minutes total. Transfer pancetta with a slotted spoon to paper towels to drain, reserving fat in skillet.
  • Reheat pancetta fat over moderately high heat until hot but not smoking, then add cranberries and brown sugar and stir once to combine. Remove from heat and add water, stirring and scraping up brown bits from bottom of skillet.
  • Transfer cranberry mixture to a medium bowl and whisk in mustard, remaining tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Toss together chicory, roasted acorn squash, and chestnuts. Just before serving, toss with dressing and sprinkle with pancetta.

GREEN SALAD WITH CRANBERRY VINAIGRETTE



Green Salad with Cranberry Vinaigrette image

Green salad that is especially pretty to serve during the Christmas holidays.

Provided by Nancy W

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 8

Number Of Ingredients 12

1 cup sliced almonds
3 tablespoons red wine vinegar
⅓ cup olive oil
¼ cup fresh cranberries
1 tablespoon Dijon mustard
½ teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons water
½ red onion, thinly sliced
4 ounces crumbled blue cheese
1 pound mixed salad greens

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
  • In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
  • In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

Nutrition Facts : Calories 218.5 calories, Carbohydrate 6.2 g, Cholesterol 10.6 mg, Fat 19.2 g, Fiber 2.7 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 405.1 mg, Sugar 1.1 g

Tips:

- Choose a variety of colorful squash for a visually appealing salad. - Look for firm and heavy squash that is free of blemishes. - If you can't find green and yellow squash, substitute zucchini or another type of summer squash. - To save time, use pre-peeled and cubed squash from the grocery store. - Feel free to adjust the amount of olive oil and vinegar in the dressing to suit your taste. - Add some chopped nuts or seeds to the salad for extra crunch and flavor. - Serve the salad warm or at room temperature.

Conclusion:

This warm green and yellow squash salad with cranberry vinaigrette is a delicious and colorful side dish that is perfect for any occasion. The salad is easy to make and can be tailored to your own taste preferences. With its sweet and tangy dressing, this salad is sure to be a hit with everyone who tries it.

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