Best 3 Caramelized Squash Salad With Pistachios And Goat Cheese Recipes

CARAMELIZED SQUASH SALAD WITH PISTACHIOS AND GOAT CHEESE

Steps:

• Marinade: In a small bowl stir together orange juice, maple syrup, mustard, and ginger. Set aside 1/2 cup of the marinade for the salad dressing.
• Place squash pieces in a large resealable plastic bag in a shallow dish. Pour remaining marinade over squash. Seal bag and marinate, refrigerated, for 1 to 4 hours, turning occasionally.
• Preheat oven to 400°F Coat a large baking sheet with nonstick cooking spray and set aside.
• Drain marinade from squash, discarding marinade. Place squash on the prepared baking sheet. Roast squash until tender and lightly browned in spots, 26 to 30 minutes, turning once half-way through. Remove from oven and set aside.
• Dressing: While squash is roasting, whisk together the reserved marinade, salt and pepper. Slowly whisk in the oil.
• When squash is done, drizzle 2 to 3 Tbsp of dressing over warm squash, tossing to combine.
• In a large bowl combine the mixed greens, radicchio and half of the pistachios. Toss with half the remaining dressing. Gently toss roasted squash into the salad. Top with remaining pistachios and goat cheese. Pass remaining dressing at the table.

SALADS WITH PISTACHIO-CRUSTED GOAT CHEESE

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the orange juice, vinegar, orange zest, honey, salt, cumin and 5 tablespoons walnut oil. Pour over salad; toss to coat. Divide among four serving plates., Place pistachios in a food processor; cover and process until ground. Transfer to a small bowl; stir in bread crumbs. Cut goat cheese into four slices; brush slices with remaining oil. Coat in crumb mixture., In a small nonstick skillet coated with cooking spray, cook cheese slices over medium heat for 1-2 minutes on each side or until golden brown. Place on salads.

BUTTERNUT SQUASH SALAD WITH FETA CHEESE AND CARAMELIZED ONIONS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place butternut squash in a baking dish dish, cut-side down. Fill baking dish with 1/2 inch of water.
• Roast squash in the preheated oven until tender, 30 to 45 minutes. Add more water to the baking dish, if necessary, while roasting. Remove from oven and allow to cool slightly.
• Meanwhile, heat olive oil in a small skillet over medium heat. Add onions and cook, stirring occasionally, until onions are soft and caramelized, about 20 minutes. Add 1 teaspoon of water to release the caramelized bits from the bottom of the skillet, if necessary.
• Meanwhile, place pine nuts in a dry skillet over medium heat and toast, stirring occasionally, until golden brown, about 5 minutes.
• Once butternut squash is cool enough to handle, remove skin and dice into 1-inch pieces.
• Combine squash, caramelized onions, toasted pine nuts, feta cheese, mint, salt, and pepper in a mixing bowl. Toss salad to combine all ingredients, then transfer to a serving bowl or platter. Drizzle with olive oil and balsamic vinegar to serve, if desired.