Best Roasted Butternut Squash Salad With Warm Cider Vinaigrette Recipes

ROASTED BUTTERNUT SQUASH SALAD WITH CIDER VINAIGRETTE

Steps:

• Preheat oven to 400° F. and line a baking sheet with parchment paper or foil. Toss the cubed butternut squash on the prepared sheet pan with extra virgin olive oil, salt, and pepper. Roast the squash in a single layer for about 15-20 minutes or until tender, tossing it around once with a spatula. Let the squash cool while you assemble the salad.
• In a large bowl add the baby kale and top with crumbled goat cheese, dried cranberries, pepitas, and the butternut squash. Drizzle with the cider vinaigrette or serve it alongside the salad.
• In a small saucepan add the apple cider, vinegar, and shallots. Bring the mixture to a boil over medium- high heat. Reduce the heat and let it simmer for about 8 minutes or until it has reduced to a 1/2 cup.
• Remove from the heat and pour into a jar or glass measuring cup. Whisk in the dijon mustard, maple syrup, olive oil, salt and pepper. Taste for seasoning and serve with the salad.

ROASTED BUTTERNUT SQUASH SALAD WITH TANGERINE-ROSEMARY VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• Toss the squash with 2 tablespoons olive oil on a baking sheet and spread in an even layer. Season with 2 teaspoons rosemary, and salt and pepper. Roast, stirring once halfway through, until the squash is just tender and golden, about 20 minutes. Remove from the oven and cool until just warm, about 15 minutes.
• While the squash is roasting, peel 3 tangerines and slice them crosswise into 1/2-inch-thick rounds, removing any seeds. Juice the remaining tangerine and whisk the juice together with the remaining 2 tablespoons olive oil and remaining 1 teaspoon rosemary. Season the dressing with salt and pepper.
• Combine the warm squash, the spinach, tangerine slices and cranberries with the dressing and toss gently to coat. Divide among salad plates.

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE

Steps:

• -preheat oven to 400 -place the butternut squash on a sheet pan -add 2 tbsp. olive oil, maple syrup, 1 tsp. salt, 1/2 tsp. pepper -toss with hands -roast squash for 15-20 min, turning once with a spatula, until tender -5 min. before squash is done, add cranberries to pan -while squash is roasting, combine apple cider, vinegar, and shallots in a small saucepan and bring to boil over medium-high heat -cook for 6-8 minutes, until cider is reduced to about 1/4 cup -off the heat, whisk in the mustard, 1/2 cup olive oil, 1 tsp. salt, 1/2 tsp. pepper -place arugula in large salad bowl and add roasted squash mixture, walnuts, grated parmesan -spoon just enough vinaigrette over salad and toss

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE

Steps:

• Heat oven to 400°F.
• In a large bowl, combine squash, 2 tablespoons oil, maple syrup, 1 teaspoons salt, and 1/2 teaspoons pepper. toss well, then spread squash evenly over a baking sheet.
• Roast squash until tender, turning once, 15-20 minutes. Add cranberries to pan for the last 5 minutes.
• While squash is roasting, in a samll saucepan, combine apple cider, vinegar and shallots. Bring to a boil over medium-high heat, then cook for 6 - 8 minutes or until liquid is reduced to about 1/4 cup.
• Remove saucepan from heat and whisk in mustard, remaining 1/2 cup olive oil, and remaining 1 teaspoons salt and 1/2 teaspoons pepper.
• Place arugula in a large serving bowl. Add roasted squash mixture, walnuts and parmesan. Spoon just enough vinaigrette over salad to moisten, then toss well.
• Sprinkle with salt and pepper and serve immediately.