Best Roasted Butternut Squash Bread Salad Recipes

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ROASTED BUTTERNUT TOSSED SALAD



Roasted Butternut Tossed Salad image

This salad makes an easy and special side dish for Thanksgiving dinner, and it's packed with nutritious veggies, almonds, berries and squash. -Katie Wollgast, Florissant, Missouri

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 14

4 cups cubed peeled butternut squash (about 1 pound)
1 large onion, chopped
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 package (6 ounces) fresh baby spinach
2 cups coarsely chopped iceberg lettuce
1/2 cup shredded fat-free cheddar cheese
6 tablespoons reduced-fat poppy seed salad dressing, divided
1/2 cup seasoned stuffing cubes
1/2 cup dried cranberries
1/4 cup slivered almonds, toasted
4 bacon strips, cooked and crumbled

Steps:

  • Preheat oven to 400°. In a large bowl, toss the squash and onion with honey, salt, garlic powder and pepper. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 20-25 minutes or until vegetables are tender, stirring once. Cool slightly., In another bowl, combine the spinach, iceberg lettuce, cheese and squash mixture. Just before serving, drizzle with 4 Tbsp. dressing and toss to coat. Divide salad among 8 plates; top with stuffing cubes, dried cranberries, slivered almonds and bacon. Drizzle with remaining dressing.

Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 453mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

ROASTED BUTTERNUT SQUASH SALAD WITH BACON AND ONIONS



Roasted Butternut Squash Salad with Bacon and Onions image

Roasted Butternut squash is sauteed with onions, then tossed with crumbled bacon, toasted pecans, raisins, and chopped romaine lettuce and drizzled with maple syrup "dressing" to make a tasty, warm salad.

Provided by Marcia

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 1h

Yield 6

Number Of Ingredients 9

1 medium butternut squash, halved lengthwise and seeded
1 tablespoon olive oil, or as needed
aluminum foil
6 slices bacon
1 cup sliced onion
8 cups chopped romaine lettuce
⅓ cup pecans, toasted and chopped
⅓ cup raisins
2 tablespoons maple syrup, or to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Brush cut sides of butternut squash with olive oil. Wrap each squash half tightly in aluminum foil.
  • Roast squash halves in the preheated oven until they begin to soften, about 20 minutes. Remove squash from the oven and let sit until cool enough to handle. Remove foil and slice into 3/4-inch thick slices. Remove skin from each slice and cut into 3/4-inch cubes. Set aside 8 cups of the cubed squash, reserving any remaining squash for another use.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Remove bacon and drain on paper towels. Add onions to the skillet and cook in the bacon grease for 2 to 3 minutes. Add 8 cups squash and cook, tossing occasionally, until onions are soft and beginning to caramelize, and squash cubes are tender, 10 to 15 minutes.
  • Place romaine lettuce in a large serving bowl. Crumble bacon on top and add pecans and raisins. Add butternut squash-onion mixture; toss to combine. Drizzle with maple syrup and serve warm.

Nutrition Facts : Calories 256.6 calories, Carbohydrate 40.9 g, Cholesterol 7.9 mg, Fat 10 g, Fiber 6.4 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 179.7 mg, Sugar 15.8 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

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.

ROASTED BUTTERNUT SQUASH PANZANELLA



Roasted Butternut Squash Panzanella image

Squash was a hard sell with my family until I paired it with pumpkin seeds, cranberries and horseradish. Now they love it! -Devon Delaney, Westport, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15

4 cups cubed sourdough bread
5 tablespoons olive oil, divided
1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
1/2 teaspoon each salt, ground ginger, ground cumin and pepper
1 cup salted shelled pumpkin seeds or pepitas
1 cup dried cranberries
4 shallots, finely chopped (about 1/2 cup)
DRESSING:
1/3 cup red wine vinegar
1/4 cup maple syrup
2 tablespoons prepared horseradish
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried rosemary, crushed
1/4 cup olive oil

Steps:

  • Preheat oven to 425°. Place bread cubes in a 15x10x1-in. baking pan; toss with 2 tablespoons oil. Bake 10-15 minutes or until toasted, stirring twice., Place squash in a greased 15x10x1-in. baking pan. Mix seasonings and remaining 3 tablespoons oil; drizzle over squash and toss to coat. Roast 35-45 minutes or until tender and lightly browned, stirring occasionally., In a large bowl, combine bread cubes, squash, pumpkin seeds, cranberries and shallots. In a small saucepan, combine the first 6 dressing ingredients; heat through, stirring to blend. Remove from heat; gradually whisk in oil until blended., Drizzle 1/2 cup dressing over salad and toss to combine. (Save remaining dressing for another use.)

Nutrition Facts : Calories 407 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 54g carbohydrate (19g sugars, Fiber 8g fiber), Protein 9g protein.

ROASTED BUTTERNUT SQUASH AND SPINACH SALAD



Roasted Butternut Squash and Spinach Salad image

I just got this in an email from Prevention, and it looks so darn unique and good! Perfect for those wonderful Autumn goodies that are coming out at the Farmer's Market.

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 BREAD SALAD



Roasted Butternut Squash Bread Salad image

This sheet-pan recipe is an easy way to get a hearty vegetarian meal on the table in under an hour. Inspired by panzanella, which traditionally provides new life for stale bread by tossing it with juicy tomatoes, this bread salad instead gets its moisture from an earthy tahini dressing. The creamy tahini is lightly sweetened with honey, which plays well with the buttery squash, while a flourish of fresh herbs adds a light, springy finish. This makes for a nice supper on its own, but it would also work well as a side to roasted chicken or fish.

Provided by Colu Henry

Categories     salads and dressings, vegetables, main course, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 butternut squash (about 2 pounds), peeled, seeded and cut into 1/2- to 1-inch wedges
4 tablespoons olive oil
Kosher salt and black pepper
1/2 teaspoon red-pepper flakes (optional)
3 (1-inch thick) slices country bread or round peasant loaf, torn into 1- to 1 1/2-inch pieces
2 tablespoons tahini
2 tablespoons lime juice
1 teaspoon honey
1/4 cup roughly chopped cilantro, parsley or dill, or a combination of all three (optional)

Steps:

  • Heat oven to 425 degrees. Line a large sheet pan with parchment paper or foil. In a large bowl, toss the squash with 2 tablespoons olive oil. Season well with salt, black pepper and red-pepper flakes (if using) and toss again. Spread the squash in an even layer on the sheet pan and roast until it begins to brown in spots, 10 to 15 minutes.
  • While the squash roasts, in the same bowl (no need to wipe it out), toss the bread with the remaining olive oil and season with salt and pepper. After the squash has roasted for 10 to 15 minutes, remove from the oven and turn the squash pieces over. Add the bread to the sheet pan. Roast 10 to 15 minutes more, turning the bread halfway through, until the croutons are golden and crisp and the squash is tender.
  • While the squash and croutons roast, whisk together the tahini, lime juice, honey and 2 tablespoons water. Season to taste with salt.
  • Arrange the squash and croutons on a platter or in a bowl and drizzle with the dressing. Scatter with the herbs, if using.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 15 grams, Carbohydrate 37 grams, Fat 18 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 651 milligrams, Sugar 7 grams, TransFat 0 grams

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