Best 4 Roasted Butternut Apple Pecan Salad Recipes
When fall comes around, the craving for warm and comforting food increases. If you're looking for a delicious and healthy dish to satisfy your cravings, look no further than roasted butternut apple pecan salad. This salad is not only packed with flavor, but it's also loaded with nutrients that will keep you feeling full and satisfied. With its combination of roasted butternut squash, crisp apples, crunchy pecans, and a tangy vinaigrette, this salad is sure to become a favorite.
Check out the recipes below so you can choose the best recipe for yourself!
APPLE-PECAN SALAD
This quick and easy salad features apple, pecans, berries and salad greens - a perfect side dish that's ready in 10 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 6
Number Of Ingredients 9
Steps:
- In large bowl, toss salad greens, apple, cranberries and pecans.
- In small bowl, stir lemon juice, oil, honey and salt with wire whisk until well blended. Drizzle dressing over salad; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 206, Carbohydrate 20 g, Fat 2 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 249 mg
ROASTED BUTTERNUT SQUASH AND APPLE SALAD
Provided by Bruce Aidells
Categories Salad Appetizer Christmas Vegetarian High Fiber Blue Cheese Apple Butternut Squash Fall Christmas Eve Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 15
Steps:
- For dressing:
- Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Season with salt and pepper.
- For salad:
- Preheat oven to 400°F. Brush 2 large rimmed baking sheets with oil; spray with nonstick spray. Whisk vinegar and sugar in small bowl; set aside. Cut squash halves crosswise into 1/4-inch-thick slices. Arrange squash in single layer on prepared sheets; brush with oil and sprinkle with coarse salt and pepper. Roast 5 minutes; brush with sugar-vinegar mixture. Turn squash over and brush with sugar-vinegar mixture; roast 5 minutes. Roast until squash is tender when pierced with small knife, about 15 minutes longer. Cool on sheets. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Arrange 5 to 6 endive leaves on each of 10 plates. Place butternut squash slices in center of each plate. Scatter apples, cheese, and cranberries over squash. Drizzle dressing over and serve.
ROASTED PECAN SALAD
Make and share this Roasted Pecan Salad recipe from Food.com.
Provided by Brownie159
Categories Salad Dressings
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- I have a small rocket blender so I just throw all the ingredients for the dressing in here and let it mince my shallots along with it. Stick in to the frig until ready to serve.
- The Pecans are the most time consuming but I like to double this and my family will just snack on them too.
- Put all the ingredients into a pot except the pecans.
- Once everything is melted and mixed together pour in to a big bowl with the pecans. Place the coated place on a piece of wax paper on a cookie sheet. Roast pecans at 250 for 1 hours
- Let them cool, but make sure you don't let them completly cool before breaking up. They will be sticky untill completly cool and will clump together.
- Just throw on top of your mixed greens and blue/fetta cheese. Add your dressing and enjoy.
- This is a great salad for parties. I never know what veggies people like and the pecans are always a hit. I will throw them on any salad to add a spicey sweet and crunch.
- I am also going to make the pecans as gifts for my neighbors b/c the liked them so much.
Nutrition Facts : Calories 1302.6, Fat 128.4, SaturatedFat 23.3, Cholesterol 51.8, Sodium 1350.9, Carbohydrate 36.4, Fiber 11.4, Sugar 22.6, Protein 16.9
ROASTED BUTTERNUT, APPLE & PECAN SALAD
I found this online while looking for the perfect salad for a fall dinner party. It was adapted from the Canyon Ranch Cooks cookbook. This recipe is delicious and my guests were quite impressed!
Provided by ScrappieDoo
Categories Apple
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Mix squash and oil in bowl. Sprinkle with spice mix and toss to coat.
- Place squash on ungreased baking sheet and roast for 15-20 minutes, or until golden.
- In a small bowl, combine vinegar and maple syrup and pour over squash. Bake for 5 minutes more.
- Place apples and pecans in large bowl and add hot squash mixture. Toss lightly and allow to cool before serving.
Nutrition Facts : Calories 166.4, Fat 5.1, SaturatedFat 0.5, Sodium 6.1, Carbohydrate 32.1, Fiber 4.1, Sugar 19, Protein 1.6
Tips:
- For the best flavor, use ripe, sweet apples and butternut squash.
- Tossing the squash and apples with olive oil, salt, and pepper before roasting helps them caramelize and brown.
- Be sure to roast the squash and apples until they are tender-crisp, about 20 minutes.
- While the squash and apples are roasting, prepare the dressing by whisking together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
- In a large bowl, combine the roasted squash, apples, pecans, dried cranberries, and crumbled blue cheese.
- Drizzle the dressing over the salad and toss to coat.
- Serve immediately or chill for later.
Conclusion:
This Roasted Butternut Apple Pecan Salad is a delicious and healthy fall salad that is perfect for a light lunch or dinner. The roasted squash and apples are sweet and caramelized, the pecans add a crunchy texture, and the blue cheese adds a tangy flavor. The dressing is light and flavorful, and the salad is easy to make. Whether you are looking for a new salad recipe to try or just want a healthy and delicious way to use up your fall produce, this Roasted Butternut Apple Pecan Salad is a great option.
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