ROASTED BUTTERNUT SQUASH SALAD WITH TANGERINE-ROSEMARY VINAIGRETTE
Provided by Marcela Valladolid
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
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.
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Uzochukwu Asogwa
[email protected]I'm not a huge fan of butternut squash, but this salad changed my mind. The roasted squash was so sweet and flavorful, and the dressing was tangy and refreshing. I will definitely be making this again.
Ashuch Ashuch
[email protected]This salad is a great way to use up leftover roasted butternut squash. It's also a good option for a healthy and filling lunch or dinner.
Fatema Rahmat
[email protected]This salad is so easy to make and it's always a hit with my family and friends.
Dawood Qaderi
[email protected]I love the combination of roasted butternut squash and tangy tangerine in this salad. It's a perfect balance of sweet and sour.
Anisa Qyrdedi
[email protected]This is my new favorite fall salad! It's so easy to make and it's always a crowd-pleaser.
Basharat Basharat
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved the combination of flavors and textures.
Zahid Pervez
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's also a good source of fiber and antioxidants.
Krishna Pathak
[email protected]I'm not a huge fan of butternut squash, but this salad changed my mind. The roasted squash was so sweet and flavorful, and the dressing was tangy and refreshing. I will definitely be making this again.
OG TAKER
[email protected]This salad is a great way to use up leftover roasted butternut squash. It's also a great option for a healthy and filling lunch or dinner.
Lizzy Skelly
[email protected]I made this salad for lunch today and it was delicious! The roasted butternut squash was perfectly caramelized and the dressing was tangy and flavorful. I will definitely be making this again.
Kachon miah Kachon miah
[email protected]This is one of my favorite fall salads. The roasted butternut squash is so sweet and tender, and the tangy dressing really brings out the flavor. I also love the addition of rosemary.
VeronicaG777
[email protected]I'm always looking for new ways to use butternut squash, and this salad is a great option. It's easy to make and packed with flavor. I especially loved the citrusy dressing.
Winniefrey Atujoy
[email protected]This salad was a hit at my last dinner party! The combination of roasted butternut squash, tangy tangerine, and fragrant rosemary was divine. The vinaigrette was perfectly balanced, and the salad was a beautiful mix of colors and textures.