Best Warm Green And Yellow Squash Salad With Cranberry Vinaigrette Recipes

WARM GREEN AND YELLOW SQUASH SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• In a medium bowl, combine the vinegar, cranberry juice, honey and salt and white pepper to taste.
• Slowly add the oil and whisk until the oil is incorporated into the vinaigrette.
• Chop the cranberries and add them to the vinaigrette.
• Stir to combine. Set aside.
• Cut each zucchini and yellow squash in half lengthwise. Drag the tip of a spoon lengthwise along the cut half to remove the seedy core.
• Slice each half into 1/4-inch-thick half-moon slices. Steam the squash until the slices are just cooked through. The white flesh will start to look opaque and the slices will start to wilt. Be careful not to overcook. Transfer squash to a large bowl.
• Add the dressing gradually to the squash--just enough to keep the salad moist--and toss to combine. (You probably will not need all the.
• dressing.) Set aside for 5 minutes. Transfer to a serving dish. Serve immediately.
• Do Ahead Tip:.
• The squash can be sliced, covered with plastic wrap and refrigerated ahead of time. The dressing also can be made hours in advance, then whisked together again before adding to the squash.

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE

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.