squash salad

<p>Squash Salad with Kale and Roasted Garlic Dressing - the BEST Thanksgiving salad. Roasted garlicky kale, squash and chickpeas, crisp apple, dabbles of pepitas and dried cherries, and a drizzle of roasted garlic dressing over the top.</p>

Squash Salad with Kale and Roasted Garlic Dressing

butternut squash,

Dakota’s Pride Garbanzo Beans, rinsed and drained

salt

garlic

Simply Nature Organic Chopped Kale

honeycrisp apple, sliced

Southern Grove Pepitas

Southern Grove Dried Cherries

olive oil

lemon

salt (more

black pepper

sugar

Roast

Preheat the oven to 425 degrees. Place squash and chickpeas on a sheet pan. Drizzle with oil, sprinkle with salt. Place garlic cloves in the center of a small piece of foil. Drizzle with oil and fold it up into a little packet. Place the packet on the sheet pan. Roast everything for 30-40 minutes.

Dressing

Whisk the oil, lemon juice, salt, pepper, and sugar together. When the sheet pan comes out of the oven, mash up the roasted garlic and add it to the dressing. 

Kale

In a large bowl, drizzle the kale with a little bit of dressing (hello, flavor!). Massage it &#8211; as in, just, like, squeeze it &#8211; until it&#8217;s deep green and the texture has relaxed a little bit. This just makes it more tender and pleasant to eat.

Salad

Place kale in a large salad bowl. Top with squash and chickpeas. Arrange little fanned-out apple slices on the salad (pretty!). Dot the whole thing with pepitas and dried cherries, and finish with the rest of the dressing. Serve warm or cold! IT&#8217;S A BEAUTIFUL MASTERPIECE.

The skin of a butternut is really thin and you can actually eat it! Try roasting it with the skin on. You might be pleasantly surprised. I agree though with the other commenter that’s the Kuhn Rikon peeler makes easy work of the job. It’s the #1 peeler of professional chefs (I’m one) and we all have one in our kits.

Definitely want to make this for family thanksgiving! I’m not sure about the squash but I love sweet potatoes. Would that be a good substitute?

I just made this today. I used maple syrup instead of sugar and it was delicious. Agave syrup would probably work just as well. 

Eating it now as I type, btw. SO good!

Just served this. So good, so pretty and everyone loved it.

It looks really great. I want to do this. Thanks.

I made this last night for a group of avowed carnivores and everyone had seconds. It is so beautiful on the platter and equally delicious. Great combination of flavors and textures. Can’t recommend it enough. Thanks for an incredible recipe!!

I made this tonight and it was delicious! I made sure to get actual dried cherries instead of subbing with craisins and they were a very Gucci touch that just made this whole thing even better! Thanks!

Absolutely delicious!!  I followed the recipe exactly and it was perfect!  Thank you!

This salad is excellent! I am back to make it a second time for Thanksgiving. I did add goat cheese the first time and it was great!

https://www.youtube.com/watch?v=0pSu28zxRAc

Squash Salad with Kale and Roasted Garlic Dressing – the BEST Thanksgiving salad. Roasted garlicky kale, squash and chickpeas, crisp apple, dabbles of pepitas and dried cherries, and a drizzle of roasted garlic dressing over the top.

Full recipe: https://pinchofyum.com/squash-salad-with-kale

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Summer veggies are in season, so take advantage with fresh recipes like this, created by former Top Chef champion, Stephanie Izard.

Baby Summer Squash with Ricotta and Mint

lb. mixed baby zucchini, yellow squash, and pattypan squash

Kosher salt

ground black pepper

red pepper flakes

c. torn mint leaves

ricotta cheese

mint leaves

A warm salad made with roasted butternut squash, cranberries, spinach, and candied pecans. Healthy, filling, and a perfect take-along lunch or side for fall and holiday gatherings.

Warm Roasted Butternut Squash Salad

butternut squash

olive oil ((divided))

Sea salt + black pepper

pecans

Tbsp brown sugar

baby spinach or arugula ((chopped))

cranberries

Tbsp balsamic vinegar ((optional))

Preheat oven to 400 degrees F (204 C) and position a rack in the center of the oven.

Toss butternut squash cubes in 1 1/2 Tbsp olive oil and 1 tsp sea salt and 1/2 tsp pepper (amounts as original recipe is written // adjust if altering batch size). Roast for 15-20 minutes or until just tender. You don’t want it to get mushy, just tender.

While roasting, prepare your pecans by heating a medium skillet over medium heat. Once hot, add pecans and toss or stir until toasty and fragrant, being careful not to burn. Remove from skillet.

To the same skillet add 1 Tbsp olive oil (or butter) and 2 Tbsp brown sugar and stir to combine (amounts as original recipe is written // adjust if altering batch size). Then add pecans back in plus a pinch of salt and toss for a minute or two until fully coated and fragrant. Transfer to a plate to cool, spreading to make sure they don’t stick together.

Chop or loosely tear your greens and add to a serving bowl along with the cranberries. Once butternut squash is done, toss it right into the bowl along with the pecans.

Lastly, add remaining 1 Tbsp olive oil and 1 Tbsp balsamic vinegar (optional // amounts as original recipe is written // adjust if altering batch size) and toss. Add more salt or pepper if desired. Serve immediately. If not vegan, goat or Gorgonzola cheese would be a brilliant addition.

This spiralized butternut squash salad is full of apples, dates and pecans. It has a spicy-sweet flavor and is a healthy, paleo and vegan friendly side dish!

Paleo & Vegan Curried Butternut Squash Salad with Apples, Dates and Pecans

lbs Medium butternut squash (about 3)

apples

onion

Tbsp Olive Oil

Tbsp Maple syrup

Tbsp Sea salt

Cinnamon

tsp Fresh ginger (minced)

tsp Yellow curry powder

Allspice

Cup Pecans (finely chopped + additional for garnish)

parsley (packed)

dates

Pre-heat your oven to 400 degrees.

Chop the bulbous end of the butter nut squash off, as well as the top stem, leaving just the straight part in the middle. Peel off the skin (I find it easier just to cut it off) and chop it in half, so it's easier to spiralize.

Using Blade B spiralize the squash so it turns into thick noodles. Place into a very large bowl.

Cut the apples in half and gently cut out out the core. Cut the round part of each apple half off slightly, so that it's flat. Don't cut too much, or the apple will split when spiralizing. Place onto the Inspiralizer and spiralize each cut half using blade C. Place into the bowl with the squash noodles.

Cut the ends off of the red onion, so they're flat, and take off the papery skin. Place onto the Inspiralizer and spiralize with Blade A. Add into the bowl with the other noodles.

Toss the noodles with the olive oil, maple syrup, salt, cinnamon, ginger, curry powder, allspice and a few good twists of pepper. Really toss them around to make sure they're evenly coated in the spice mixture.

Transfer the noodles, being sure to scrape up all the oil and syrup from the bottom of the bowl, into a large baking or casserole dish and sprinkle with 1/4 cup of the chopped pecans.

Bake for 10 minutes, stir around and then bake again until the squash noodles are fork-tender and the apples and syrup has begun to caramelize, about another 10-15 minutes.

Immediately stir in the parsley and dates, and then let cool for 5 minutes.

DEVOUR. *

Delicata squash salad is a perfect fall or winter side dish! This one features caramelized roasted squash, pomegranate seeds, and a tangy vinaigrette.

Delicata Squash Salad

recipe Roasted Delicata Squash

shallot

pistachios

baby mixed greens (about 5 cups)

pomegranate seeds

salted pepitas

goat cheese (omit

Honey Mustard Dressing (use maple syrup

Make the Roasted Delicata Squash. (This takes about 25 to 30 minutes total; finish the remaining prep while the squash roasts. Or you can roast it in advance, store refrigerated, and reheat in a 400 degree oven until it&#8217;s warm, about 5 to 10 minutes.)

Thinly slice the shallot. If needed, chop the pistachios. 

To serve, place the greens on a serving plate. Top with roasted delicata squash, shallot, pistachios, pomegranate seeds, pepitas, and goat cheese dollops. Drizzle with Honey Mustard Dressing and serve. 

This was so very good. I substituted butternut squash as that is what I had on hand. I used maple syrup instead of honey in the dressing. We liked it so much we are making it again tonight.

Delicious! We subbed violife vegan feta for the goat cheese and used baby kale for the greens. Ate is as an entree for two. Thanks for the recipe!

Top 5 squash salad recipes from across the web

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

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Squash Salad with Kale and Roasted ...

Baby Summer Squash with Ricotta and...

Warm Roasted Butternut Squash Salad

Paleo & Vegan Curried Butternut Squ...

Delicata Squash Salad

Top 5 squash salad recipes from across the web

The most viewed 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

Squash Salad with Kale and Roasted ...

Baby Summer Squash with Ricotta and...

Warm Roasted Butternut Squash Salad

Paleo & Vegan Curried Butternut Squ...

Delicata Squash Salad

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