Warm salad with pumpkin, rosemary and tangerines
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 293, total fat 21 G., saturated fats 3 G., proteins 3 G., carbohydrates 29 G., fiber 6 G., cholesterol 0 mg, sodium 890 mg, sugar 8 G.
Calories 293, total fat 21 G., saturated fats 3 G., proteins 3 G., carbohydrates 29 G., fiber 6 G., cholesterol 0 mg, sodium 890 mg, sugar 8 G.
Even the richest autumn squash can be used to create a bright and light salad. Slices of butternut squash are sautéed in butter and placed on top of a large mound of lettuce leaves dressed with a refreshing vinaigrette made with mandarin juice and rosemary. The tartness of the dressing and dried cranberries perfectly balances the sweet, rich flavor of the squash.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 tbsp. + 2 tbsp. l. olive oil
- 1 butternut squash (900 g), peeled and cut into 2.5 cm cubes (about 5 cups)
- 1 cup vegetable broth
- 4 tangerines
- 1 teaspoon fresh rosemary, coarsely chopped
- 170g mixed salad greens or spinach, washed and dried
- 1/4 cup dried cranberries
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Cooking the dish according to the recipe:
- In a large heavy-bottomed skillet, heat 1/4 cup olive oil over medium-high heat. Add the squash. Season with salt and pepper. Cook until lightly browned and tender, 8–10 minutes. Add the vegetable broth. Reduce heat to medium-low and simmer, covered, until tender, 15–20 minutes. Season with salt and pepper to taste and set the squash aside to cool slightly.
- Meanwhile, prepare the mandarins and vinaigrette. Peel 3 mandarins and slice them into 2-cm-thick rounds, removing all the seeds. Place the sliced mandarins in a bowl. To prepare the vinaigrette, juice the remaining mandarin orange into a small bowl. Add the remaining 2 tablespoons of olive oil and the rosemary. Toss to combine. Season with salt and pepper to taste.
- Place the salad greens in a large serving bowl. Toss the salad with the dressing. Top with the warm pumpkin. Add the sliced tangerines and sprinkle with dried cranberries. Serve warm.
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