BUTTERNUT SQUASH ARUGULA SALAD
With a broad range of flavors and textures this butternut squash arugula salad is a great fall salad to serve this season for lunch or dinner!
Provided by David & Debbie Spivey
Categories Salad
Time 20m
Number Of Ingredients 11
Steps:
- Cut the butternut squash into ½-inch pieces. Toss the squash in a small bowl with the extra-virgin olive oil and season with salt and fresh cracked black pepper, to taste. Coat well.
- Arrange the cubes of butternut squash in a single layer inside the air fryer. Cook at 400 degrees F for 8 to 10 minutes, stir them around then cook for an additional 8 to 10 minutes until they are fork tender and crisp.
- Remove and allow them to cool slightly.
- Preheat oven to 400 degrees F. Line a baking sheet with foil.Arrange the squash in a single layer on the baking sheet. Roast the squash for 15 to 20 minutes, toss and continue to roast for an additional 15 to 20 minutes, until tender and browned slightly.
- Remove and allow them to cool slightly.
- Meanwhile, In a large bowl, whisk together the white wine vinegar, Dijon mustard together while slowly whisking in the olive oil until smooth. Season with salt and pepper to taste.Alternatively, you can put all of the dressing ingredients into a small jar and shake, until combined.
- Toss the butternut squash, arugula, red onion, and almonds with the Dijon vinaigrette.
- To serve, divide the salads among two serving dishes. Serve with the Dijon vinaigrette drizzled over the salad.
Nutrition Facts : Calories 395 kcal, Carbohydrate 16 g, Protein 11 g, Fat 34 g, SaturatedFat 6 g, Cholesterol 9 mg, Sodium 225 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
ROASTED BUTTERNUT SQUASH RIBBONS WITH ARUGULA, PANCETTA, AND HAZELNUT SALAD
Steps:
- Begin salad:
- Heat oven to 350°F with rack in middle.
- Roast hazelnuts on a baking sheet in oven until fragrant and pale golden inside (cut one open to test), 8 to 10 minutes (keep oven on). Wrap hot nuts in a towel and rub together to remove any loose skins. Halve nuts.
- While nuts are roasting, cook pancetta in a 9- to 10-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain.
- Roast squash:
- Increase oven to 425°F with rack in middle. Lightly oil baking sheet.
- Halve squash lengthwise and seed. Use vegetable peeler to peel squash into long thin ribbons into a large bowl. Toss squash with 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper in a large bowl until coated. Spread ribbons evenly on a 13- by 9-inch baking sheet, or arrange ribbons into a 13- by 9-inch rectangle on a larger baking sheet. Bake until tender, 15 to 20 minutes, then turn on broiler and broil until lightly browned, 30 seconds to 1 minute.
- Make vinaigrette while squash is roasting:
- Bring cider to a boil in a small saucepan, then boil until reduced to 1/4 cup, about 5 minutes. Whisk reduced cider with cider vinegar, shallot, Dijon mustard, sugar, and 1/2 teaspoon salt in a medium bowl. Add 1/2 cup oil in a slow stream, whisking, and whisk until emulsified.
- Assemble salad:
- Toss arugula and chicory in a very large bowl with about 1/2 cup vinaigrette (there will be some left over). Then toss in pancetta and hazelnuts.
- Cut squash into 8 rectangles and carefully transfer each with a metal spatula to a plate. Divide salad among plates and drizzle a little of remaining vinaigrette on squash.
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.
ARUGULA SALAD WITH BACON AND BUTTERNUT SQUASH
This is just a quick salad I came up with from leftovers and loved! I liked the way the arugula paired with the bacon and squash. Add a baguette or a bagel, and it's a great lunch all on it's own! Dress with balsamic vinaigrette or simply oil and vinegar. Feta cheese can be used for the goat cheese, if you prefer.
Provided by sarahantoinette
Categories Arugula Salad
Time 20m
Yield 1
Number Of Ingredients 7
Steps:
- Cook bacon in a skillet over medium-high heat until some of the fat renders into the pan, 2 to 3 minutes. Add mushrooms; cook and stir together until the mushrooms are tender, about 5 minutes. Stir squash cubes into the bacon mixture; continue cooking until the squash is hot and the bacon crisp, 3 to 5 minutes more.
- Put arugula in a bowl; top with bacon, mushroom, and squash mixture. Sprinkle goat cheese over the salad and top with pine nuts. Sprinkle with cracked black pepper.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 10.3 g, Cholesterol 32.3 mg, Fat 14.1 g, Fiber 2.9 g, Protein 13.1 g, SaturatedFat 7.4 g, Sodium 368 mg, Sugar 2.2 g
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The Key Ingredients
The key ingredients of this salad are arugula, bacon, and butternut squash. Arugula is a green leafy vegetable that is often used in salads for its strong and peppery taste. Bacon is added to this dish to give it a smoky and salty flavor. Butternut squash is a winter vegetable that has a sweet and nutty taste, making it a perfect complement to the peppery taste of the arugula.Arugula
Arugula is a great source of vitamins A, C, and K. It also contains calcium, folate, and potassium. Arugula is low in calories, making it a great option for those who are watching their weight or trying to eat healthier.Bacon
Bacon is often seen as an unhealthy food, but when eaten in moderation, it can be a great source of protein and provide a lot of flavor to a dish. However, it is important to choose bacon that is low in sodium and made from organic or free-range pork.Butternut Squash
Butternut squash is a great source of vitamins A and C. It also contains magnesium, potassium, and fiber. Butternut squash is a low-calorie vegetable and is often considered a superfood because of its numerous health benefits.Ingredients
- 4 cups of arugula
- 4 slices of bacon, cooked and crumbled
- 1 small butternut squash, peeled, seeded, and cut into small cubes
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1 tablespoon of balsamic vinegar
Preparation
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Place the butternut squash cubes on the baking sheet.
- Drizzle the olive oil over the squash and toss to coat evenly.
- Season the squash with salt and pepper to taste.
- Bake the squash in the preheated oven for 20-25 minutes or until it is tender and lightly browned.
- Remove the squash from the oven and allow it to cool slightly.
- In a large mixing bowl, combine the arugula, bacon, and butternut squash.
- Drizzle the balsamic vinegar over the top of the salad and toss to coat evenly.
- Season to taste with salt and pepper.