Best 2 Butternut Arugula And Pine Nut Salad Recipes
Butternut squash is a versatile vegetable and arugula is a peppery leafy green, when combined with pine nuts, they make a delicious and nutritious salad. This winter salad is packed with flavor and texture, thanks to the sweet butternut squash, peppery arugula, crunchy pine nuts, and tangy dressing. It's a perfect dish for a light lunch or dinner, and it's also a great way to get your daily dose of vegetables.
Let's cook with our recipes!
BUTTERNUT, ARUGULA AND PINE NUT SALAD
Provided by Nigella Lawson : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Don't bother to peel, but halve and seed the butternut squash, cut into 1/2-inch-thick slices, then cut each slice into four.
- Put the butternut pieces in a bowl with the salt, spices and 2 tablespoons oil and smoosh them about, then tip onto a lipped baking sheet (lined with aluminum foil). Don't clean the bowl yet.
- Cook the squash for 30 to 40 minutes. Check to see if it is cooked through by the time the half hour's up by piercing with a fork; some squashes cook faster than others.
- Add the golden raisins to the spice-smeared bowl and cover with the freshly boiled water; once cooled, whisk in the vinegar and the 2 tablespoons oil that remain.
- Put half of the salad leaves over a large plate or bowl and arrange the butternut pieces on top. Sprinkle with the remaining salad leaves and the toasted pine nuts. Scrape the raisin-studded dressing out of the bowl to dribble over it all and toss gently before serving.
BUTTERNUT, ARUGULA AND PINE NUT SALAD
Provided by Food Network
Number Of Ingredients 9
Steps:
- 2 tablespoons cold-pressed canola oil or olive oil, plus 2 tablespoons for dressing;
- 1. Preheat the oven to 400 degrees F. Don't bother to peel, but halve and seed the butternut squash, cut into 1/2-inch-thick slices, then cut each slice into four.
- 2. Put the butternut pieces in a bowl with the salt, spices and 2 tablespoons oil and smoosh them about, then tip onto a lipped baking sheet (lined with aluminum foil). Don't clean the bowl yet.
- 3. Cook the squash for 30 to 40 minutes. Check to see if it is cooked through by the time the half hour's up by piercing with a fork; some squashes cook faster than others.
- 4. Add the golden raisins to the spice-smeared bowl and cover with the freshly boiled water; once cooled, whisk in the vinegar and the 2 tablespoons oil that remain.
- 5. Put half of the salad leaves over a large plate or bowl and arrange the butternut pieces on top. Sprinkle with the remaining salad leaves and the toasted pine nuts. Scrape the raisin-studded dressing out of the bowl to dribble over it all and toss gently before serving.
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Tips:
- Fresh ingredients: Use the freshest ingredients possible for the best flavor. Look for vibrant, crisp arugula, ripe butternut squash, and nutty pine nuts.
- Roasted butternut squash: Roasting the butternut squash brings out its natural sweetness and enhances its flavor. Be sure to roast it until it is tender and slightly caramelized.
- Homemade dressing: The homemade dressing is simple to make and adds a delicious tangy flavor to the salad. Be sure to whisk the dressing well before using.
- Toasted pine nuts: Toasting the pine nuts adds a nice nutty flavor to the salad. Be sure to toast them until they are golden brown.
- Serve immediately: This salad is best served immediately after it is made. The arugula will wilt if it sits for too long.
Conclusion:
This butternut squash, arugula, and pine nut salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and flavors, this salad is sure to be a hit at your next gathering.
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