Best Roasted Butternut Squash And Spinach Salad Recipes

Roasted Butternut Squash and Spinach Salad with Toasted Almond Dressing image

Yield Makes 6 first-course servings

Number Of Ingredients 5

1 (2- to 2 1/4-lb) butternut squash, peeled, seeded, and cut into 1/2-inch cubes (4 cups)
5 1/2 tablespoons extra-virgin olive oil
3/4 cup whole almonds with skins (3 1/2 oz), very coarsely chopped
2 teaspoons fresh lemon juice
1/2 lb spinach, coarse stems discarded (10 cups)

Steps:

Preheat oven to 450°F.
Toss squash with 1 1/2 tablespoons oil in a shallow baking pan and spread cubes in 1 layer. Season with salt and pepper and roast in middle of oven, stirring once halfway through roasting, until squash is just tender and pale golden, about 30 minutes total. Cool in pan on a rack until warm, about 15 minutes.
While squash is roasting, cook almonds in remaining 4 tablespoons oil in a 10-inch skillet over moderately low heat, stirring constantly, until golden, about 3 minutes, then season with salt and pepper. Pour almonds and oil into a fine-mesh sieve set over a large bowl and cool until warm, about 10 minutes.
When almonds and oil have cooled, whisk lemon juice into oil in bowl until combined well, then season with salt and pepper. Add squash, spinach, and half of almonds to dressing and toss gently to coat.
Divide salad among 6 salad plates and sprinkle with remaining almonds.

Roasted Butternut Squash and Spinach Salad image

Provided by smellyvegetarian

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

3/4 lb butternut squash (cut in 3/4-inch cubes)
1 red bell pepper, cut into 3/4-inch pieces
2 tablespoons extra virgin olive oil
1 teaspoon fresh thyme (or 1/2 tsp dried)
2 tablespoons lemon juice
2 teaspoons honey
1/4 small red onion, chopped
4 cups Baby Spinach
1 gala apples, cored and thinly sliced
1 cup radicchio
1/2 cup unsalted sunflower seed kernels
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

.Preheat oven to 425°F
Coat baking sheet with olive oil spray. Toss squash and bell pepper with 2 teaspoons of the oil, thyme, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper in medium bowl.
Arrange in single layer on prepared baking sheet.
Roast 25 to 30 minutes, stirring occasionally, until tender and lightly browned. Let cool 10 minutes.
Whisk lemon juice, honey, remaining oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in large bowl.
Add onion, spinach, apple, radicchio, sunflflower seeds, and squash mixture. Toss to combine.

ROASTED BUTTERNUT SQUASH, SPINACH AND LEEK SALAD WITH MAPLE SYPUP DRESSING image

Categories Vegetable

Number Of Ingredients 19

ROASTED SQUASH, SPINACH & LEEK SALAD WITH MAPLE SYRUP DRESSING
Dave's Dinners: A Fresh Approach To Home-Cooked Meals
by Dave Lieberman
I had this in mind as my ultimate winter salad because all the ingredients seem to scream "winter" and because it's a heartier salad than a lot of my others. Prepping and roasting the squash is a bit of extra work, but it also gives you a more substantial salad, one that could make a light meal on its own.
For the Salad
1 small butternut squash, peeled, seeded, and cut into 1 1/2-inch cubes
Extra-virgin olive oil
Salt
1 cup pecan halves
1 small leek
10 ounces spinach, rinsed, dried, and large stems removed
For the Dressing
1/4 cup pure maple syrup
1/4 cup cider vinegar
1/3 cup olive oil
2 teaspoons Dijon mustard
1 shallot, minced
1/2 teaspoon salt
15 to 20 grinds fresh black pepper

Steps:

Directions Preheat the oven to 400°F Toss the squash cubes on a baking sheet with olive oil and salt. Roast 25 minutes, until tender, tossing every 10 minutes or so. Remove the squash from the oven and allow to cool fully. Spread the pecans out on another baking sheet and toast in the oven for 5 minutes. Remove the green tops and bottom root from the leek. Cut the remaining portion of the leek in half lengthwise and rinse under cold water to wash away any grit inside the leek. Cut each half in half crosswise, then thinly cut vertically to create leek matchsticks. Make the dressing by shaking together all the dressing ingredients in a scalable container or whisk together in a bowl. Toss the spinach with the dressing, divide the spinach between serving plates, and top with the squash pieces. Scatter the leek matchsticks around the salad, then finish with the toasted pecans.

Roasted Butternut Squash and Spinach Salad with Toasted Almond Dressing image

Provided by @MakeItYours

Number Of Ingredients 5

1 (2- to 2 1/4-lb) butternut squash, peeled, seeded, and cut into 1/2-inch cubes (4 cups)
5 1/2 tablespoons extra-virgin olive oil
3/4 cup whole almonds with skins (3 1/2 oz), very coarsely chopped
2 teaspoons fresh lemon juice
1/2 lb spinach, coarse stems discarded (10 cups)

Steps:

Preheat oven to 450°F.
Toss squash with 1 1/2 tablespoons oil in a shallow baking pan and spread cubes in 1 layer. Season with salt and pepper and roast in middle of oven, stirring once halfway through roasting, until squash is just tender and pale golden, about 30 minutes total. Cool in pan on a rack until warm, about 15 minutes.
While squash is roasting, cook almonds in remaining 4 tablespoons oil in a 10-inch skillet over moderately low heat, stirring constantly, until golden, about 3 minutes, then season with salt and pepper. Pour almonds and oil into a fine-mesh sieve set over a large bowl and cool until warm, about 10 minutes.
When almonds and oil have cooled, whisk lemon juice into oil in bowl until combined well, then season with salt and pepper. Add squash, spinach, and half of almonds to dressing and toss gently to coat.
Divide salad among 6 salad plates and sprinkle with remaining almonds.