Best Butternut Squash Caprese Salad Recipes

AUTUMN SALAD WITH BUTTERNUT SQUASH

Autumn Salad with Butternut Squash image

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

Ingredients

4 cups butternut squash, 1-inch cubes
2 tablespoons olive oil
salt and ground black pepper to taste
1 teaspoon olive oil
½ cup raw pumpkin seeds
½ teaspoon sea salt
¼ teaspoon smoked paprika
¼ teaspoon ground cumin
2 teaspoons maple syrup
¼ cup aged balsamic vinegar
¼ cup extra-virgin olive oil
2 tablespoons maple syrup
1 tablespoon brown sugar
1 clove garlic, minced
½ teaspoon salt
½ teaspoon crushed black pepper
1 (6 ounce) package mixed greens
2 Fuyu persimmons, peeled and sliced crosswise into 1/8-inch slices
1 (4 ounce) package crumbled feta cheese
1 cup pomegranate seeds

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

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE

Roasted Butternut Squash Salad with Warm Cider Vinaigrette image

Provided by Ina Garten

Categories side-dish

Time 43m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

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.