Warm Butternut Squash Salad with Tangerine-Rosemary Vinaigrette

Name: Warm Butternut Squash Salad with Tangerine-Rosemary Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams butternut squash, peeled, seeded and cut into 1-inch cubes (about 5 cups); 59 milliliters cranberries; 1 teaspoon fresh rosemary, roughly chopped; 4 servings Kosher salt and freshly ground black pepper; 59 milliliters olive oil; 170 grams mixed salad greens or spinach, rinsed and dried; 4 tangerines; 237 milliliters vegetable broth

Need a gluten free, primal, and fodmap friendly side dish? Warm Butternut Squash Salad with Tangerine-Rosemary Vinaigrette could be an excellent recipe to try. This recipe serves 4. One serving contains 284 calories, 4g of protein, and 14g of fat. If you have olive oil, vegetable broth, tangerines, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Watch how to make this recipe.

Heat 1/4 cup olive oil in a large, heavy saute pan over medium-high heat.

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Olive Oil

Equipment you will use

Frying Pan

Add the squash. Season with some salt and pepper.

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Salt And Pepper

Squash

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.

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Salt And Pepper

Vegetable Broth

Squash

Meanwhile, prepare the tangerines and vinaigrette. Peel 3 of the tangerines and slice them into 1-inch rounds, removing any seeds.

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Vinaigrette

Tangerine

Seeds

Place the sliced tangerines in a bowl. To make the vinaigrette, juice the remaining tangerine into a small mixing bowl.

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Vinaigrette

Tangerine

Juice

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Mixing Bowl

Add the remaining 2 tablespoons olive oil and the rosemary.

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Olive Oil

Rosemary

Whisk until combined. Season with salt and pepper.

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Salt And Pepper

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Whisk

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.

Ingredients you will need

Mixed Greens