Best Roasted Squash Apple And Cipollini Onion Salad Recipes

Roasted Squash, Apple, and Cipollini Onion Salad image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 8

2 Golden Delicious apples, peeled and cut into 1/2-inch-thick wedges
8 cipollini onions, peeled, trimmed, and sliced crosswise into 1/4-inch-thick rings
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 medium butternut squash or sugar pumpkin, peeled, seeded, and cut into 1/2-inch pieces (3 cups)
4 cups watercress
1 1/2 teaspoons sherry vinegar
1/4 cup chopped toasted walnuts

Steps:

Preheat oven to 400 degrees. Toss apples with onions, 3/4 teaspoon oil, and 1/4 teaspoon salt; spread onto a rimmed baking sheet. Toss squash with 3/4 teaspoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; spread onto a separate rimmed baking sheet. Roast apple-onion mixture, tossing halfway through, until apples are tender and lightly browned and onions are just starting to crisp, 25 to 30 minutes. Meanwhile, roast squash, tossing halfway through, until tender and browned, 40 to 45 minutes.
Toss watercress with remaining 1 1/2 teaspoons oil and the vinegar; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Transfer salad to a serving platter, and top with apple-onion mixture, squash, and walnuts.

Nutrition Facts : Calories 222 g, Fiber 7 g, Protein 5 g, SaturatedFat 1 g, Sodium 302 g

Squash and Apple Salad with Mustardy Dressing image

Provided by Molly Yeh

Categories side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons grainy mustard
2 tablespoons apple cider vinegar
1/2 cup olive oil
Kosher salt and freshly ground black pepper
1 small butternut squash, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Pinch cayenne pepper
1 Honeycrisp apple, chopped
Juice of 1/2 lemon
8 ounces spinach
1/2 red onion, sliced
1/2 cup freeze-dried corn
4 ounces aged white Cheddar, crumbled
1/4 cup roasted salted sunflower seeds

Steps:

For the mustardy dressing: Combine the mustard and vinegar in a small bowl, then whisk in the oil until emulsified. Season to taste.
For the salad: Preheat the oven to 425 degrees F.
Toss the squash in the olive oil and spread out on a rimmed baking sheet. Sprinkle with a few pinches of salt, a few turns of pepper and the cayenne. Roast until browned, tossing halfway through, 18 to 20 minutes. Allow to cool.
In a small bowl, toss the apple with the lemon juice.
Place the spinach in a large serving bowl, then add the toppings beautifully in rows: the squash, onion, corn, Cheddar, sunflower seeds and the apple. Dress as desired.