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Daylight savings time starts this weekend! Spring starts soon! It’s still winter though. Here’s a salad that transitions from one season to another: winter squash with spring greens. And a few other things. Add some bread and it’s lunch. Or, a light first course for dinner. Recipe in the profile and on my blog. #squashsalad #butternutsquashsalad #butternutsquash #springgreens #fetacheesesalad https://www.instagram.com/p/CMUvmhaLyqf/?igshid=1xj0o90ro0qo4
This gluten-free Autumn Kale Salad tastes great and is perfect for the season. Hearty kale, sweet roasted butternut squash, juicy pomegranate seeds, crunchy pecans, and tangy cranberries are all mixed together in a tasty balsamic maple dressing.
Ingredients: 4 cups chopped kale leaves. 1 cup diced butternut squash. 1/2 cup pomegranate seeds. 1/4 cup chopped pecans. 1/4 cup dried cranberries. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 tablespoon maple syrup. 1/2 teaspoon salt. 1/4 teaspoon black pepper.
Instructions: Preheat your oven to 400F 200C. Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper in a baking sheet. Roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized. Remove and let it cool. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, maple syrup, and a pinch of salt and pepper to make the dressing. In a large salad bowl, combine the chopped kale, roasted butternut squash, pomegranate seeds, chopped pecans, and dried cranberries. Pour the dressing over the salad and toss to coat the ingredients evenly. Serve your Autumn Kale Salad immediately as a healthy and gluten-free side dish or main course. Enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
Blackwater Cockapoos
There is a rich balsamic vinaigrette that goes with the sweet roasted butternut squash, the tangy dried cranberries, the crunchy candied pecans, and the creamy goat cheese in this Autumn Harvest Salad. This salad is the perfect way to enjoy the tastes of fall.
Ingredients: 4 cups mixed greens. 1 cup roasted butternut squash, cubed. 1/2 cup dried cranberries. 1/2 cup candied pecans. 1/4 cup crumbled goat cheese. 1/4 cup balsamic vinaigrette dressing.
Instructions: Preheat your oven to 375F 190C. Toss the butternut squash cubes with a bit of olive oil, salt, and pepper. Roast them in the preheated oven for about 20 minutes or until they are tender and slightly caramelized. In a large salad bowl, combine the mixed greens, roasted butternut squash, dried cranberries, candied pecans, and crumbled goat cheese. Drizzle the balsamic vinaigrette dressing over the salad and toss gently to coat all the ingredients. Serve immediately and enjoy your delicious Autumn Harvest Salad!
Prep Time: 15 minutes
Cook Time: 20 minutes
Dr. Gottardi
There is a rich balsamic vinaigrette that goes with the sweet roasted butternut squash, the tangy dried cranberries, the crunchy candied pecans, and the creamy goat cheese in this Autumn Harvest Salad. This salad is the perfect way to enjoy the tastes of fall.
Ingredients: 4 cups mixed greens. 1 cup roasted butternut squash, cubed. 1/2 cup dried cranberries. 1/2 cup candied pecans. 1/4 cup crumbled goat cheese. 1/4 cup balsamic vinaigrette dressing.
Instructions: Preheat your oven to 375F 190C. Toss the butternut squash cubes with a bit of olive oil, salt, and pepper. Roast them in the preheated oven for about 20 minutes or until they are tender and slightly caramelized. In a large salad bowl, combine the mixed greens, roasted butternut squash, dried cranberries, candied pecans, and crumbled goat cheese. Drizzle the balsamic vinaigrette dressing over the salad and toss gently to coat all the ingredients. Serve immediately and enjoy your delicious Autumn Harvest Salad!
Prep Time: 15 minutes
Cook Time: 20 minutes
Dr. Gottardi
This Quinoa and Lentil Salad with Butternut Squash is tasty and good for you. It's full of protein, fiber, and vitamins. This dish is great for a healthy lunch or a tasty side dish at dinner. When you mix quinoa, lentils, and roasted butternut squash, you get a colorful and filling salad that will please your taste buds and keep you full.
Ingredients: 1 cup quinoa, rinsed and drained. 1/2 cup green or brown lentils, rinsed. 2 cups diced butternut squash. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 teaspoon Dijon mustard. Salt and pepper to taste.
Instructions: In a large saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is tender and water is absorbed. Remove from heat and let it cool. In a separate saucepan, combine lentils and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender but not mushy. Drain any excess water and let them cool. Preheat your oven to 400F 200C. Place the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized. Let it cool. In a large bowl, combine the cooked quinoa, lentils, roasted butternut squash, diced red bell pepper, finely chopped red onion, fresh parsley, and fresh cilantro. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing. Pour the dressing over the salad and toss to combine. Adjust seasoning if needed. Serve the quinoa and lentil salad with butternut squash at room temperature or chilled. Enjoy!
Prep Time: 20 minutes
Cook Time: 45 minutes
gbar roadshow
This Warm Roasted Butternut Squash and Kale Tortellini Salad is a filling and tasty way to have dinner. A delicious and comforting meal is made with soft roasted butternut squash, cheesy tortellini, and a tangy balsamic dressing. Adding feta cheese, dried cranberries, pecans, and kale makes the dish taste and feel just right.
Ingredients: 1 lb butternut squash, peeled and cubed. 2 tbsp olive oil. Salt and pepper to taste. 8 oz tortellini cheese or your preferred filling. 4 cups kale, stems removed and chopped. 1/4 cup dried cranberries. 1/4 cup chopped pecans. 1/4 cup crumbled feta cheese. 2 tbsp balsamic vinegar. 2 tbsp honey. 1/4 cup extra virgin olive oil. 1 tsp Dijon mustard.
Instructions: Start by heating the oven to 400F 200C. Put the cubed butternut squash on a baking sheet and season it with salt and pepper. Add 2 tablespoons of olive oil and that's it. Put the squash in an oven that has already been heated for about 25 to 30 minutes, or until it is soft and slightly caramelized. Take it out of the oven and let it cool down a bit. While the butternut squash is roasting, follow the directions on the package to cook the tortellini. Remove the water and set it aside. To make the dressing, mix the honey, extra virgin olive oil, Dijon mustard, and balsamic vinegar in a small bowl with a whisk. Put away. Chop the kale and put it in a large salad bowl. Add the cooked tortellini, dried cranberries, chopped pecans, and crumbled feta cheese. Pour the ready-made dressing over the salad, then toss everything together until it's well covered. As a tasty and filling dinner, serve the Warm Roasted Butternut Squash and Kale Tortellini Salad right away. Have fun!
Prep Time: 20 minutes
Cook Time: 30 minutes
spicysushi
This Autumn Cobb Salad with Turmeric Poppy Seed Dressing is a delightful mix of seasonal flavors and textures. It features roasted butternut squash, crisp apples, creamy blue cheese, and a flavorful turmeric poppy seed dressing that adds a hint of warmth and spice. Perfect for a healthy and delicious autumn meal.
Ingredients: 2 cups mixed greens. 1 cup roasted butternut squash cubes. 1/2 cup cooked quinoa. 1/2 cup diced apples. 1/4 cup dried cranberries. 1/4 cup chopped pecans. 4 hard-boiled eggs, sliced. 4 slices cooked bacon, crumbled. 1/2 cup crumbled blue cheese. For Turmeric Poppy Seed Dressing:. 1/4 cup olive oil. 2 tablespoons apple cider vinegar. 1 tablespoon honey. 1 teaspoon Dijon mustard. 1/2 teaspoon ground turmeric. 1/2 teaspoon poppy seeds. Salt and pepper to taste.
Instructions: Put the mixed greens at the bottom of a large salad bowl. Put cooked quinoa, diced apples, dried cranberries, chopped pecans, sliced hard-boiled eggs, crumbled bacon, and crumbled blue cheese on top of the greens. To make the dressing, mix the honey, oil, apple cider vinegar, mustard, poppy seeds, ground turmeric, salt, and pepper in a small bowl with a whisk. Put the Turmeric Poppy Seed Dressing on top of the salad. Add the dressing to the salad and gently toss it to cover all the ingredients. Serve right away and enjoy!
Prep Time: 20 minutes
Cook Time: 20 minutes
grimes teacher librarian
The flavors of fall come together in this tasty and healthy vegan Fall Harvest Salad with Tahini Maple Dressing. You can taste both sweet and savory in this dish, which has roasted butternut squash, dried cranberries, and a creamy tahini maple dressing.
Ingredients: 4 cups mixed greens. 1 cup roasted butternut squash cubes. 1/2 cup dried cranberries. 1/4 cup chopped pecans. 1/4 cup thinly sliced red onion. 1/4 cup sliced apples. For the dressing:. 3 tablespoons tahini. 2 tablespoons maple syrup. 2 tablespoons apple cider vinegar. 2 tablespoons water. 1 clove garlic, minced. Salt and pepper to taste.
Instructions: In a large salad bowl, combine the mixed greens, roasted butternut squash cubes, dried cranberries, chopped pecans, thinly sliced red onion, and sliced apples. In a separate small bowl, whisk together the tahini, maple syrup, apple cider vinegar, water, minced garlic, salt, and pepper until well combined. Drizzle the dressing over the salad and toss everything together until the salad is evenly coated with the dressing. Serve immediately and enjoy your Vegan Fall Harvest Salad with Tahini Maple Dressing!
Brent
