Best 4 Roasted Butternut Squash Salad With Tangerine Rosemary Vinaigrette Recipes

ROSEMARY ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
• Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

WARM BUTTERNUT SQUASH SALAD WITH TANGERINE-ROSEMARY VINAIGRETTE

Steps:

• Heat 1/4 cup olive oil in a large, heavy saute pan over medium-high heat. Add the squash. Season with some salt and pepper. Saute until slightly browned and softened, 8 to 10 minutes. Add the vegetable broth. Reduce the heat to medium-low and simmer, covered, until cooked through, 15 to 20 minutes. Season with more salt and pepper, and set the squash aside to cool slightly.
• Meanwhile, prepare the tangerines and vinaigrette. Peel 3 of the tangerines and slice them into 1-inch rounds, removing any seeds. Place the sliced tangerines in a bowl. To make the vinaigrette, juice the remaining tangerine into a small mixing bowl. Add the remaining 2 tablespoons olive oil and the rosemary. Whisk until combined. Season with salt and pepper.
• In a large serving bowl, add the mixed salad greens. Toss the salad with the vinaigrette until evenly coated. Top with the warm butternut squash. Arrange the sliced tangerines on top and sprinkle with the dried cranberries. Serve warm.

ROASTED BUTTERNUT SQUASH SALAD WITH TANGERINE-ROSEMARY VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.Toss the squash with 2 tablespoons olive oil on a baking sheet and spread in an even layer. Season with 2 teaspoons rosemary, and salt and pepper. Roast, stirring once halfway through, until the squash is just tender and golden, about 20 minutes. Remove from the oven and cool until just warm, about 15 minutes.While the squash is roasting, peel 3 tangerines and slice them crosswise into 1/2-inch-thick rounds, removing any seeds. Juice the remaining tangerine and whisk the juice together with the remaining 2 tablespoons olive oil and remaining 1 teaspoon rosemary. Season the dressing with salt and pepper.Combine the warm squash, the spinach, tangerine slices and cranberries with the dressing and toss gently to coat. Divide among salad plates.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

ROASTED BUTTERNUT TOSSED SALAD

Steps:

• Preheat oven to 400°. In a large bowl, toss the squash and onion with honey, salt, garlic powder and pepper. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 20-25 minutes or until vegetables are tender, stirring once. Cool slightly., In another bowl, combine the spinach, iceberg lettuce, cheese and squash mixture. Just before serving, drizzle with 4 Tbsp. dressing and toss to coat. Divide salad among 8 plates; top with stuffing cubes, dried cranberries, slivered almonds and bacon. Drizzle with remaining dressing.