Best 8 Warm Green And Yellow Squash Salad With Cranberry Vinaigrette Recipes

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Loaded with the goodness of green and yellow squash, this warm salad is a fresh and flavorful side dish or light lunch. It features a tangy homemade cranberry vinaigrette that adds a pop of color and zest to the roasted vegetables. Crisp greens, crunchy walnuts, and creamy goat cheese complete this dish, making it a delightful combination of textures and flavors. You can adjust the sweetness and acidity of the vinaigrette to suit your taste preferences and enjoy this salad warm or at room temperature.

Check out the recipes below so you can choose the best recipe for yourself!

MIXED GREEN SALAD WITH CRANBERRY VINAIGRETTE



Mixed Green Salad with Cranberry Vinaigrette image

This colorful salad is a bright and tasty introduction to a special meal. Dried cranberries and tart apples along with glazed walnuts and rich blue cheese add interest to the mix.-Gretchen Farr, Port Orford, Oregon

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 12

1 cup fresh or frozen cranberries
1/3 cup sugar
1/3 cup water
1/2 cup cider vinegar
1-1/2 teaspoons Dijon mustard
3 tablespoons olive oil
SALAD:
2 packages (5 ounces each) spring mix salad greens
1 medium tart apple, chopped
2/3 cup dried cranberries
2/3 cup glazed walnuts
2/3 cup crumbled blue cheese

Steps:

  • In a small saucepan, combine the cranberries, sugar and water. Cook over medium heat until berries pop, about 10 minutes., Cool slightly. Place the cranberry mixture, vinegar and mustard in a blender; cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate until serving., Just before serving, in a large bowl, combine the salad greens, apple, cranberries and walnuts. Drizzle with 1 cup vinaigrette and toss to coat. Sprinkle with blue cheese. Serve with remaining vinaigrette.

Nutrition Facts : Calories 230 calories, Fat 12g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 224mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 4g protein.

GREEN SALAD WITH CRANBERRY VINAIGRETTE



Green Salad with Cranberry Vinaigrette image

Green salad that is especially pretty to serve during the Christmas holidays.

Provided by Nancy W

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 8

Number Of Ingredients 12

1 cup sliced almonds
3 tablespoons red wine vinegar
⅓ cup olive oil
¼ cup fresh cranberries
1 tablespoon Dijon mustard
½ teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons water
½ red onion, thinly sliced
4 ounces crumbled blue cheese
1 pound mixed salad greens

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
  • In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
  • In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

Nutrition Facts : Calories 218.5 calories, Carbohydrate 6.2 g, Cholesterol 10.6 mg, Fat 19.2 g, Fiber 2.7 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 405.1 mg, Sugar 1.1 g

RED-AND-GREEN SALAD WITH CRANBERRY VINAIGRETTE



Red-and-Green Salad with Cranberry Vinaigrette image

Dried cranberries add not just flavor, but lots of color, to this bed of salad greens.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1 head frisee (about 5 ounces)
1 head red-leaf lettuce (about 10 ounces)
4 ounces baby spinach
1/2 cup fresh or frozen (thawed) cranberries
1 tablespoon raspberry vinegar
2 teaspoons freshly squeezed lime juice
1 teaspoon sugar
1/2 teaspoon coarse salt
1/4 cup extra-virgin olive oil
3/4 cup dried cranberries
1 1/2 ounces manchego cheese

Steps:

  • Tear frisee and red-leaf lettuce into bite-size pieces; combine with spinach in a large bowl. Set aside.
  • In a blender, combine cranberries, vinegar, lime juice, sugar, salt, and oil; puree until mixture is smooth.
  • Sprinkle dried cranberries over salad greens in bowl; toss to combine. Divide salad among serving plates. Using a vegetable peeler to shave thin slices, divide cheese among individual salads. Serve with cranberry vinaigrette on the side.

Nutrition Facts : Calories 140 g, Cholesterol 5 g, Fat 9 g, Fiber 2 g, Protein 3 g, Sodium 192 g

WARM GREEN AND YELLOW SQUASH SALAD WITH CRANBERRY VINAIGRETTE



Warm Green and Yellow Squash Salad With Cranberry Vinaigrette image

Make and share this Warm Green and Yellow Squash Salad With Cranberry Vinaigrette recipe from Food.com.

Provided by Sageca

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

3 tablespoons apple cider vinegar
3 tablespoons cranberry juice
1 1/2 tablespoons honey
salt
white pepper
2/3 cup olive oil
3/4 cup unsweetened dried cranberries
1 1/2 lbs medium zucchini
1 1/2 lbs medium yellow squash

Steps:

  • In a medium bowl, combine the vinegar, cranberry juice, honey and salt and white pepper to taste.
  • Slowly add the oil and whisk until the oil is incorporated into the vinaigrette.
  • Chop the cranberries and add them to the vinaigrette.
  • Stir to combine. Set aside.
  • Cut each zucchini and yellow squash in half lengthwise. Drag the tip of a spoon lengthwise along the cut half to remove the seedy core.
  • Slice each half into 1/4-inch-thick half-moon slices. Steam the squash until the slices are just cooked through. The white flesh will start to look opaque and the slices will start to wilt. Be careful not to overcook. Transfer squash to a large bowl.
  • Add the dressing gradually to the squash--just enough to keep the salad moist--and toss to combine. (You probably will not need all the.
  • dressing.) Set aside for 5 minutes. Transfer to a serving dish. Serve immediately.
  • Do Ahead Tip:.
  • The squash can be sliced, covered with plastic wrap and refrigerated ahead of time. The dressing also can be made hours in advance, then whisked together again before adding to the squash.

WARM FARRO SALAD WITH ROASTED BUTTERNUT SQUASH AND SPICED CRANBERRY VINAIGRETTE



Warm Farro Salad with Roasted Butternut Squash and Spiced Cranberry Vinaigrette image

This warm fall salad is great with grilled or roasted chicken. Grilled lamb chops would also pair beautifully due to the addition of feta and fresh mint.

Provided by Food Network

Categories     side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 15

3 tablespoons brown butter (infused with a cinnamon stick during browning), melted
1 butternut squash, peeled, seeded and diced
2 cups farro
Salt
Extra-virgin olive oil
Freshly ground black pepper
3 cups fresh cranberries
2 cups brown sugar
2 tablespoons cider vinegar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 oranges, zested and juiced
1 bunch fresh mint, picked, washed and lightly torn
2 cups fresh arugula
1 cup crumbled French feta

Steps:

  • Toss the brown butter with the butternut squash. Roast the squash in a 425 degree F oven until just tender and brown on the edges, 10 to 15 minutes. Meanwhile, cook the farro in boiling, salted water, until just tender (a slight chewiness is desirable in farro), about 10 minutes. Drain the farro, toss with olive oil and season lightly with salt and pepper. Set aside.
  • Combine the cranberries, brown sugar, vinegar, cinnamon, allspice and orange zest and juice in a saucepan. Cook over medium heat until the cranberries are bursting and their juices have slightly thickened, about 15 minutes.
  • When you are ready to serve the salad, place the farro in a large serving platter, scatter the roasted squash, mint, arugula and feta over top. Drizzle with the cranberry vinaigrette and some olive oil.

SIMPLE GREEN SALAD WITH HERB VINAIGRETTE



Simple Green Salad with Herb Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 20

4 cups romaine lettuce leaves
2 ounces cucumber, peeled, seeded, and cut into long rounds
4 celery stalks, cut into thirds lengthwise and then crosswise into 2 inch lengths
8 ounces yellow squash, julienned
4 whole carrots, scooped into small balls with the small side of the melon baller
2 tomatoes, chopped
2 ounces diced red onion
Herb Vinaigrette, recipe follows
2 large corn tortillas
Vegetable oil, for frying
Salt and freshly ground black pepper
4 tablespoons white wine vinegar
2 tablespoons peeled fresh garlic
8 tablespoons freshly squeezed lemon juice
4 tablespoons chopped lemon zest
4 tablespoons chopped fresh herbs (parsley, basil, marjoram, thyme)
1/2 teaspoon salt
2 cups extra-virgin olive oil
2 teaspoons Dijon mustard
Freshly ground black pepper

Steps:

  • To make the salad: rinse the lettuce in chilled water. Remove from water, wrap in damp paper towels and refrigerate.
  • Marinate the cucumber, celery, squash, carrots, tomatoes, and onions, separately, with the herb vinaigrette. Cover each, and refrigerate for 30 minutes.
  • Slice the tortillas into 4-inch long, thin, triangular strips.
  • In a large pan, add 1/2-inch of oil and heat. When the oil is hot, fry the tortillas until they are crisp. Remove to a paper towel-lined plate, season, and let cool.
  • Place the lettuce in a large bowl. Add the marinated vegetables and toss with some more of the Herbed Vinaigrette. Season with salt and pepper. Top with the crispy tortilla strips.
  • To make the dressing: in a small food processor, combine all ingredients and blend for 45 seconds to 1 minute until emulsified.

ROASTED SQUASH, CHESTNUT, AND CHICORY SALAD WITH CRANBERRY VINAIGRETTE



Roasted Squash, Chestnut, and Chicory Salad with Cranberry Vinaigrette image

Categories     Salad     Leafy Green     Vegetable     Side     Roast     Thanksgiving     Wheat/Gluten-Free     Cranberry     Bacon     Fall     Healthy     Chestnut     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Soy Free

Yield Makes 6 first-course servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil plus additional for greasing
1 2-pound acorn squash
1 teaspoon salt
1/2 teaspoon black pepper
1 cup peeled cooked whole chestnuts (from a 7- to 8-oince jar), cut into thirds
4 (1/4-inch-thick) slices pancetta (6 ounce total), cut into 1/4-inch dice
1/4 cup fresh cranberries, finely chopped
1 tablespoon packed dark brown sugar
1/4 cup water
2 tablespoons whole-grain mustard
3/4 pound chicory (curly endive), trimmed and torn into 2-inch pieces (10 cups)

Steps:

  • Put oven rack in middle position and preheat oven to 450°F. Line a large shallow baking pan with foil and oil generously with olive oil.
  • Cut off stem end of squash, then put cut side down and halve lengthwise. Discard seeds, then cut squash into 1/2-inch-thick slices. Peel if desired with a paring knife and transfer slices to a bowl. Add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently toss to coat. Arrange in 1 layer in lined baking pan and roast until golden, about 15 minutes. Remove from oven and turn squash over with a spatula. Add chestnuts to pan in an even layer, then continue to roast until squash is golden and tender, 10 to 15 minutes. Keep warm, covered with foil.
  • While squash is roasting, cook pancetta in a dry 10-inch heavy skillet over high heat until browned, about 4 minutes total. Transfer pancetta with a slotted spoon to paper towels to drain, reserving fat in skillet.
  • Reheat pancetta fat over moderately high heat until hot but not smoking, then add cranberries and brown sugar and stir once to combine. Remove from heat and add water, stirring and scraping up brown bits from bottom of skillet.
  • Transfer cranberry mixture to a medium bowl and whisk in mustard, remaining tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Toss together chicory, roasted acorn squash, and chestnuts. Just before serving, toss with dressing and sprinkle with pancetta.

WINTER GREENS WITH CRANBERRY-PORT VINAIGRETTE



Winter Greens with Cranberry-Port Vinaigrette image

Categories     Salad     Cheese     Leafy Green     Nut     Side     Vegetarian     Blue Cheese     Cranberry     Pistachio     Port     Winter     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 8

1 cup tawny Port
1/3 cup packed thinly sliced shallots
1 cup fresh cranberries
1/3 cup safflower oil
3 tablespoons raspberry vinegar or red wine vinegar
8 cups assorted greens (such as escarole, red leaf lettuce and Belgian endive), torn
2/3 cup crumbled Stilton cheese
1/4 cup crumbled pistachios

Steps:

  • Combine Port and shallots in heavy small saucepan. Boil until liquid is reduced to 2 tablespoons, about 10 minutes. Add cranberries, oil and vinegar. Boil 3 minutes. Season vinaigrette with salt and pepper. Let cool slightly.
  • Combine greens in large bowl. Pour vinaigrette over greens and toss. Sprinkle with cheese and nuts. Toss lightly and serve warm.

Tips:

  • To save time, use pre-cut squash from the grocery store.
  • If you can't find fresh cranberries, you can use dried cranberries.
  • To make the vinaigrette ahead of time, simply whisk all of the ingredients together and store it in a jar in the refrigerator for up to 2 weeks.
  • This salad is best served fresh, but it will keep in the refrigerator for up to 3 days.

Conclusion:

This warm green and yellow squash salad with cranberry vinaigrette is a delicious and healthy dish that is perfect for a light lunch or dinner. The sweetness of the squash is balanced by the tartness of the cranberries, and the vinaigrette adds a nice tang. This salad is also very easy to make, and it can be made ahead of time, making it perfect for busy weeknight meals.

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