roasted squash salad

A sweet and savory squash + sweet potato salad with coconut sugar pecans and pomegranate molasses dressing! A simple but impressive 9-ingredient side dish that's perfect for the holiday season.

Sweet &amp; Spicy Roasted Squash &amp; Pecan Salad

Tbsp coconut oil ((melted))

Tbsp coconut sugar

cayenne pepper ((more

sea salt

tsp cinnamon

Tbsp maple syrup ((more depending or sweetness of squash/potato))

pecans

coconut oil

maple syrup

cayenne pepper

pomegranate molasses*

organic arugula

lemon,

olive oil

sea salt + black pepper

pomegranate arils

red onion

Preheat oven to 375 degrees F (190 C). If using both sweet potato and butternut squash, spread on different bare baking sheets (as they require different baking times // use more baking sheets, as needed, if increasing batch size).

To the squash and sweet potato add the coconut oil, sugar, cayenne, salt, cinnamon, and maple syrup and toss to combine.

Bake the squash for 15-20 minutes, and the sweet potato for 25-30 minutes or until both are fork tender, sweet, and golden brown. Toss occasionally to ensure even baking.

Add the pecans to a separate baking sheet and bake on a separate rack in the oven for 8 minutes. Then remove and add coconut oil, maple syrup, coconut sugar, cayenne, salt, and cinnamon. Use a spoon to carefully toss until well coated. Then return to the oven and bake for 5 minutes more, or until golden brown and fragrant. Set aside.

While the vegetables + pecans are roasting, make the pomegranate molasses (if using store bought, skip this step), by adding pomegranate juice to a small saucepan and bringing to a boil over medium high heat. Reduce heat to medium-low and continue simmering until the liquid has reduced into about 1/4 cup. Pour into a serving dish - it will continue to thicken once cooled.

To serve, either place the squash and pecans on a serving dish and drizzle with pomegranate molasses OR add the arugula to a serving bowl/platter and drizzle with lemon juice and olive oil, salt and pepper. Toss gently to combine. Then add onion, squash and/or sweet potato, pecans, pomegranate arils, and pomegranate molasses. Enjoy immediately. Best when fresh.

An incredibly flavorful fall roasted squash salad with macadamia nut cheese, crispy shallot, and balsamic reduction! A hearty side or main. Just 30 minutes and 10 ingredients required!

Roasted Squash Arugula Salad With Crispy Shallot And Balsamic Reduction

acorn squash

Tbsp avocado or olive oil

salt and black pepper

balsamic vinegar

shallots ((thinly sliced))

Tbsp brown rice flour

olive oil oil

macadamia nut cheese ((or similar store-bought))

Tbsp

arugula

Tbsp dried currants ((or other dried fruit,

Roasted Squash Arugula Salad with Crispy Shallot and Balsamic Reduction

Preheat oven to 425 F (218 C). To prepare squash,&nbsp;use a sharp knife to carefully cut in half lengthwise (from root to tip), then remove seeds with a spoon or ice scream scooper. Slice squash halves into even wedges and leave the skin on.

Arrange squash on a parchment-lined baking sheet. Sprinkle with oil, salt, and pepper and toss to coat. Spread in an even layer.Roast squash for ~15-20 minutes or until tender and golden brown.

In the meantime, prepare dressing by adding balsamic vinegar to a small saucepan. Bring to a gentle boil. Then allow to simmer until it is reduced by half and looks thick (about 10-15 minutes). Watch carefully near the end as it can go from reduced to burnt quickly. You’ll know it’s done when, swirled, it coats the sides of the pan.

At this time, prepare the nut cheese (link to recipe above), or if using store-bought, skip this step.

If toasting pepitas, add to a dry skillet over medium heat and cook, stirring occasionally, until lightly browned - about 3-5 minutes (being careful not to burn).

Next, add sliced shallots to a small bowl with brown rice flour, salt, and pepper and toss to coat. Heat a medium (preferably cast-iron) skillet over medium heat. Once hot, add oil and floured shallots and sauté, stirring occasionally, until lightly golden brown and crispy - ~5 minutes.

To serve, arrange arugula on a platter or serving bowl and top with roasted squash, crispy shallots, dollops of macadamia nut cheese, pepitas, and cranberries or currants. Drizzle with dressing.

Best when fresh, but leftovers can be stored covered in the refrigerator up to 2-3 days (preferably without dressing and squash separate from greens).

https://www.youtube.com/watch?v=5BIW5NXbcwU

An incredibly flavorful fall roasted squash salad with macadamia nut cheese, crispy shallot, and balsamic reduction! A hearty side or main. Just 30 minute and 10 ingredients required!

Full Recipe: https://minimalistbaker.com/roasted-squash-salad-with-crispy-shallot-balsamic-reduction/
 
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Roasted Squash Salad with Crispy Shallots & Balsamic Reduction | Minimalist Baker Recipes

This hearty roasted delicata squash salad filled with seasonal favorites like persimmons and pomegranates is perfect for both everyday meals and holiday entertaining.

Delicata Squash Salad 

Tablespoon/ 15 milliliters extra virgin olive oil

fine sea salt

cinnamon

pumpkin seeds

Lacinato kale, stems removed and finely shredded

Fuyu persimmons, sliced

pomegranate seeds

Tablespoons/ 30 milliliters extra-virgin olive oil

Pomegranate molasses

Dijon mustard

shallot,

black pepper

Preheat oven to 400°F. Line a baking sheet...

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Toss the squash with the olive oil, maple...

Toss the squash with the olive oil, maple syrup, salt and cinnamon. Place on a baking sheet and roast until tender (about 20 minutes), flipping the slices halfway through.  In the last 3 minutes of roasting add the pumpkin seeds to the sheet pan.

Meanwhile in a large bowl, whisk together the...

Meanwhile in a large bowl, whisk together the olive oil, vinegar, pomegranate molasses, mustard, shallot, salt and pepper.

When the squash is tender and pumpkin seeds...

When the squash is tender and pumpkin seeds are toasted remove baking sheet from oven and set on wire rack to cool.

Meanwhile toss the kale with the vinaigrette using...

Meanwhile toss the kale with the vinaigrette using your hands to gently massage and soften the kale. Top with the squash, persimmon slices, pomegranate seeds and toasted pumpkin seeds.  

Serve immediately.

A crispy shaved brussels sprout salad, thinly sliced and tossed in a sweet cilantro lime dressing. An easy sheet pan meal for the work week.

Roasted Squash Salad with Cilantro Lime Dressing

1, 15 oz can chickpeas, drained and rinsed

lb delicata squash

lb brussels sprouts, thinly sliced

red onion, thinly sliced

tbsp avocado oil oil

cornstarch

garlic powder

tsp coriander

tsp Chinese Five Spice

thyme

fennel seeds

salt

rice

tahini

garlic, grated

cilantro, finely minced

lime

water

Preheat the oven to 425F and line 3 baking sheets with parchment paper. Place the rinsed chickpeas on a clean kitchen towel and pat dry. Transfer the chickpeas to one baking sheet and drizzle with 1 tbsp of oil. Toss to coat and bake for 15 minutes.

Remove the chickpeas from the oven and top with a 1/2 teaspoon each of garlic powder, thyme and salt. Use a spoon to stir everything together then place back in the oven for 15 minutes until crispy.

Cut the ends off of the squash, then cut in half lengthwise. Scoop out the seeds, then thinly slice. Transfer to a separate baking sheet then coat with cornstarch and 1/2 teaspoon each of garlic powder, coriander, Five spice, and thyme. Drizzle with 1 tablespoon or more oil as needed, then toss together to evenly coat. Spread the squash out on the tray in a single layer then place in the oven on the bottom rack for 15 minutes or until the bottoms begin to get golden brown. Sprinkle with a pinch of salt when out of the oven.

To the last tray add the brussels sprouts and onions. Top with 1 tablespoon of oil, the maple syrup, 1 tsp fresh thyme and 1/2 teaspoon each garlic powder, coriander, Five Spice, fennel seeds and a pinch of salt. Toss to evenly coat then spread out evenly on the baking tray and bake for 12-15 minutes. Transfer the roasted squash to the tray of brussels sprouts and toss to combine.

While everything is roasting, make the dressing. To a small mixing bowl add the tahini, maple syrup, garlic, mustard, cilantro, lime zest and juice, and a generous pinch of salt then whisk to combine. The sauce will thicken at which point you can whisk in 3 tablespoons of water to thin it out. If you want the sauce thinner, add 1 tablespoon of water at a time until desired consistency is achieved.

To serve, add a cooked grain of choice to a bowl then top with a portion of the brussels sprout squash mix, crispy chickpeas then drizzle with the dressing before tossing together to coat and enjoy!

I made this with sliced celeriac instead of brussel sprouts (because it's just what I had) and it turned out excellent! Such an interesting, subtle flavour. I'm consistently impressed with your recipes! I think instead of brussel sprouts you could use roasted cauliflower, parsnips, or broccoli and it would be good too!

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Top 4 roasted squash salad recipes from across the web

The most viewed roasted squash salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet &amp; Spicy Roasted Squash &a...

Roasted Squash Arugula Salad With C...

Delicata Squash Salad

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The most viewed roasted squash salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Sweet & Spicy Roasted Squash &a...