Roasted Butternut Squash and Kale Salad
This Roasted Butternut Squash and Kale Salad is a vibrant and nutritious fall dish that highlights the sweetness of roasted squash paired with the hearty texture of kale. Topped with a tangy dressing and crunchy nuts, it makes a perfect side or a light main course that celebrates seasonal ingredients.
| Ingredients | Quantity |
|---|---|
| Butternut squash, peeled and diced | 2 cups |
| Olive oil | 2 tablespoons |
| Salt | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Kale, stems removed and chopped | 4 cups |
| Red onion, thinly sliced | ½ medium onion |
| Dried cranberries | ½ cup |
| Pumpkin seeds (pepitas) | ¼ cup |
| Feta cheese, crumbled | ½ cup |
| Apple cider vinegar | 2 tablespoons |
| Dijon mustard | 1 teaspoon |
| Honey | 1 teaspoon |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- In a large bowl, combine the chopped kale, red onion, dried cranberries, pumpkin seeds, and feta cheese.
- In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, and a pinch of salt and pepper.
- Once the squash is roasted, let it cool slightly, then add it to the salad bowl.
- Drizzle the dressing over the salad and toss gently to combine. Serve immediately or let it sit for 15 minutes for the flavors to meld.
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Autumn Harvest Salad With Roasted Acorn Squash
Autumn Harvest Salad With Roasted Acorn Squash is a delightful and colorful dish that captures the essence of fall. This hearty salad combines the tender, sweet flavor of roasted acorn squash with a variety of seasonal vegetables, nuts, and a tangy dressing, making it a perfect centerpiece for your autumn meals or a satisfying side dish.
| Ingredients | Quantity |
|---|---|
| Acorn squash, halved and sliced | 2 cups |
| Olive oil | 2 tablespoons |
| Salt | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Baby spinach | 4 cups |
| Red apple, diced | 1 medium |
| Dried cherries | ½ cup |
| Walnuts, chopped | ¼ cup |
| Goat cheese, crumbled | ½ cup |
| Maple syrup | 1 tablespoon |
| Apple cider vinegar | 2 tablespoons |
| Dijon mustard | 1 teaspoon |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Toss the acorn squash slices with olive oil, salt, and black pepper. Arrange on a baking sheet and roast for 25-30 minutes until tender.
- In a large bowl, mix the baby spinach, diced apple, dried cherries, chopped walnuts, and crumbled goat cheese.
- In a small bowl, whisk together the maple syrup, apple cider vinegar, and Dijon mustard.
- Once the squash is roasted and slightly cooled, add it to the salad bowl.
- Drizzle the dressing over the salad, toss gently, and serve immediately or allow it to sit for 10-15 minutes for the flavors to meld.
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Spinach Salad With Roasted Delicata Squash and Pomegranate
Spinach Salad With Roasted Delicata Squash and Pomegranate is a vibrant and nutritious dish that celebrates the flavors of fall. This salad features sweet, roasted delicata squash paired with fresh spinach, juicy pomegranate seeds, and a zesty dressing, making it an excellent choice for a light meal or a festive side dish during the autumn season.
| Ingredients | Quantity |
|---|---|
| Delicata squash, sliced | 2 cups |
| Olive oil | 2 tablespoons |
| Salt | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Baby spinach | 4 cups |
| Pomegranate seeds | ½ cup |
| Feta cheese, crumbled | ½ cup |
| Maple syrup | 1 tablespoon |
| Apple cider vinegar | 2 tablespoons |
| Dijon mustard | 1 teaspoon |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Toss the delicata squash slices with olive oil, salt, and black pepper. Place on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.
- In a large bowl, combine baby spinach, pomegranate seeds, and crumbled feta cheese.
- In a small bowl, whisk together the maple syrup, apple cider vinegar, and Dijon mustard to create the dressing.
- Once the squash is done roasting and has cooled slightly, add it to the salad bowl.
- Drizzle the dressing over the salad, toss gently, and serve immediately for prime freshness.
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Quinoa Salad With Roasted Squash and Cranberries
Quinoa Salad With Roasted Squash and Cranberries is a hearty and nutritious autumn dish that brings together the nutty flavors of quinoa, the sweetness of roasted squash, and the tartness of dried cranberries. This salad not only highlights seasonal ingredients but also offers a delightful blend of textures and flavors, making it perfect as a main course or a side dish for your fall gatherings.
| Ingredients | Quantity |
|---|---|
| Quinoa, rinsed | 1 cup |
| Water | 2 cups |
| Butternut squash, cubed | 2 cups |
| Olive oil | 2 tablespoons |
| Salt | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Dried cranberries | ½ cup |
| Chopped walnuts | ¼ cup |
| Fresh parsley, chopped | ¼ cup |
| Maple syrup | 1 tablespoon |
| Apple cider vinegar | 2 tablespoons |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and prepare a baking sheet.
- Toss the cubed butternut squash with olive oil, salt, and black pepper, spread on the baking sheet, and roast for 25–30 minutes until tender and lightly browned.
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and water is absorbed.
- In a large bowl, combine the cooked quinoa, roasted squash, dried cranberries, chopped walnuts, and parsley.
- In a small bowl, whisk together maple syrup and apple cider vinegar to create the dressing, drizzle it over the salad, toss gently, and serve warm or at room temperature.
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Farro Salad With Roasted Squash and Goat Cheese
Farro Salad With Roasted Squash and Goat Cheese is a deliciously hearty autumn dish that combines the nutty chewiness of farro with the sweetness of roasted squash and the creamy tang of goat cheese. This salad is perfect for showcasing seasonal flavors and makes a satisfying meal or side dish for your fall festivities.
| Ingredients | Quantity |
|---|---|
| Farro | 1 cup |
| Water | 3 cups |
| Butternut squash, cubed | 2 cups |
| Olive oil | 3 tablespoons |
| Salt | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Goat cheese, crumbled | ½ cup |
| Fresh sage, chopped | 2 tablespoons |
| Maple syrup | 1 tablespoon |
| Balsamic vinegar | 2 tablespoons |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and black pepper. Spread on the baking sheet and roast for 25–30 minutes until tender and golden brown.
- In a medium saucepan, combine farro and water. Bring to a boil, then reduce heat and simmer for 25–30 minutes until tender. Drain excess water if necessary.
- In a large bowl, combine the cooked farro, roasted squash, crumbled goat cheese, and fresh sage.
- In a small bowl, whisk together maple syrup, balsamic vinegar, and the remaining olive oil. Drizzle over the salad, toss gently, and serve warm or at room temperature.
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Arugula Salad With Roasted Crown Pumpkin and Hazelnuts
Arugula Salad with Roasted Crown Pumpkin and Hazelnuts is a vibrant and nutritious dish that celebrates the flavors of fall. This salad features the peppery notes of fresh arugula, the earthy sweetness of roasted crown pumpkin, and the delightful crunch of hazelnuts, making it a perfect starter or side dish for any autumn gathering.
| Ingredients | Quantity |
|---|---|
| Arugula | 4 cups |
| Crown pumpkin, cubed | 2 cups |
| Olive oil | 3 tablespoons |
| Salt | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Hazelnuts, chopped | ½ cup |
| Feta cheese, crumbled | ½ cup |
| Balsamic vinegar | 2 tablespoons |
| Maple syrup | 1 tablespoon |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the cubed crown pumpkin with 2 tablespoons of olive oil, salt, and black pepper. Spread on the baking sheet and roast for 25–30 minutes until tender and caramelized.
- In a large bowl, combine the arugula, roasted pumpkin, chopped hazelnuts, and crumbled feta cheese.
- In a small bowl, whisk together the balsamic vinegar, maple syrup, and the remaining olive oil. Drizzle over the salad, toss gently, and serve immediately.
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Blistered Tomato and Roasted Pumpkin Salad
Blistered Tomato and Roasted Pumpkin Salad is a warm and hearty dish that combines the sweetness of roasted pumpkin with the juicy burst of blistered tomatoes. This salad is a delightful medley of textures and flavors, ideal for a cozy fall meal or as a stunning side dish at your autumn gatherings.
| Ingredients | Quantity |
|---|---|
| Crown pumpkin, cubed | 2 cups |
| Cherry tomatoes | 2 cups |
| Olive oil | 3 tablespoons |
| Salt | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Fresh basil, torn | ½ cup |
| Goat cheese, crumbled | ½ cup |
| Balsamic reduction | For drizzling |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the cubed crown pumpkin with 2 tablespoons of olive oil, salt, and black pepper. Spread on the baking sheet and roast for 25–30 minutes until tender.
- In the last 10 minutes of roasting, add the cherry tomatoes to the baking sheet, drizzling them with the remaining olive oil, salt, and pepper.
- Once roasted, combine the pumpkin and blistered tomatoes in a large bowl. Add fresh basil and crumbled goat cheese.
- Drizzle with balsamic reduction, toss gently, and serve warm.
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Moroccan-Inspired Salad With Roasted Squash and Chickpeas
Moroccan-Inspired Salad With Roasted Squash and Chickpeas is a vibrant and flavorful dish that brings the warmth of Moroccan spices to fall produce. This salad features roasted squash and protein-rich chickpeas, combined with a zesty dressing and topped with fresh herbs, making it perfect as a main course or a hearty side.
| Ingredients | Quantity |
|---|---|
| Butternut squash, cubed | 2 cups |
| Canned chickpeas, drained | 1 can (15 oz) |
| Olive oil | 3 tablespoons |
| Ground cumin | 1 teaspoon |
| Ground cinnamon | ½ teaspoon |
| Paprika | 1 teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Fresh parsley, chopped | ½ cup |
| Lemon juice | 2 tablespoons |
| Feta cheese, crumbled (optional) | ½ cup |
Cooking Steps:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the cubed butternut squash and drained chickpeas with olive oil, cumin, cinnamon, paprika, salt, and pepper.
- Spread the mixture on the baking sheet and roast for 25–30 minutes until the squash is tender and slightly caramelized.
- Once roasted, transfer the squash and chickpeas to a serving bowl and stir in the lemon juice and chopped parsley.
- Top with crumbled feta cheese if desired, toss gently, and serve warm or at room temperature.
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Roasted Squash and Brussel Sprout Salad With Maple-Dijon Vinaigrette
Roasted Squash and Brussel Sprout Salad With Maple-Dijon Vinaigrette is a delicious and nutritious dish perfect for celebrating the flavors of fall. This salad combines hearty roasted squash with tender brussel sprouts and a tangy, sweet dressing that elevates the dish, making it an ideal side or main course.
| Ingredients | Quantity |
|---|---|
| Butternut or acorn squash, cubed | 2 cups |
| Brussel sprouts, trimmed and halved | 2 cups |
| Olive oil | 3 tablespoons |
| Salt | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Maple syrup | 2 tablespoons |
| Dijon mustard | 1 tablespoon |
| Apple cider vinegar | 2 tablespoons |
| Fresh thyme, chopped | 2 tablespoons |
| Pecans, chopped (optional) | ¼ cup |
| Goat cheese, crumbled (optional) | ½ cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- On the baking sheet, toss the cubed squash and halved brussel sprouts with olive oil, salt, and black pepper.
- Roast in the oven for 25–30 minutes, stirring halfway through, until tender and caramelized.
- While the vegetables are roasting, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and fresh thyme in a small bowl to create the vinaigrette.
- Once roasted, combine the squash and brussel sprouts in a large bowl, drizzle with the maple-Dijon vinaigrette, and toss gently.
- Top with chopped pecans and crumbled goat cheese if desired, and serve warm or at room temperature.
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Loaded Sweet Potato and Roasted Squash Salad
Loaded Sweet Potato and Roasted Squash Salad is a vibrant and hearty dish that celebrates the cozy flavors of fall. This salad features roasted sweet potatoes and squash, packed with nutritious ingredients like greens, nuts, and seeds, making it a fulfilling side or a satisfying main course.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes, cubed | 2 cups |
| Butternut or acorn squash, cubed | 2 cups |
| Olive oil | 3 tablespoons |
| Salt | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Mixed salad greens | 4 cups |
| Dried cranberries | ½ cup |
| Walnuts or pecans, chopped | ¼ cup |
| Feta cheese, crumbled (optional) | ½ cup |
| Balsamic vinegar | 2 tablespoons |
| Fresh parsley, chopped | 2 tablespoons |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- On the baking sheet, toss the cubed sweet potatoes and squash with olive oil, salt, and black pepper.
- Roast in the oven for 25-30 minutes, stirring halfway through until tender and caramelized.
- In a large bowl, combine the mixed greens, dried cranberries, and roasted sweet potatoes and squash.
- Drizzle with balsamic vinegar and toss gently to combine.
- Top with chopped walnuts or pecans, crumbled feta cheese if using, and garnish with fresh parsley before serving.
Pear and Roasted Squash Salad With Blue Cheese Dressing
Pear and Roasted Squash Salad With Blue Cheese Dressing is a delightful autumn-inspired dish that combines the earthy sweetness of roasted squash with the crispness of fresh pears and the tangy richness of blue cheese. This salad not only offers a wonderful variety of textures and flavors but also presents a beautiful, colorful plate that is perfect for holiday gatherings or any cozy meal.
| Ingredients | Quantity |
|---|---|
| Butternut squash, cubed | 2 cups |
| Olive oil | 2 tablespoons |
| Salt | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Baby spinach or arugula | 4 cups |
| Pears, thinly sliced | 2 medium |
| Blue cheese, crumbled | ½ cup |
| Walnuts or pecans, toasted | ¼ cup |
| Honey | 1 tablespoon |
| Apple cider vinegar | 2 tablespoons |
| Dijon mustard | 1 teaspoon |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the cubed butternut squash with olive oil, salt, and black pepper, and spread on the baking sheet. Roast for 25-30 minutes until tender.
- In a large bowl, combine baby spinach or arugula, roasted squash, sliced pears, and walnuts or pecans.
- In a small bowl, whisk together blue cheese, honey, apple cider vinegar, and Dijon mustard for the dressing.
- Drizzle the blue cheese dressing over the salad and toss gently to combine before serving.
