Green Bean and Blood Orange Salad with Roasted Butternut Squash

This unlikely pairing is a flavorful and fun twist on more traditional salad recipes.

Blood oranges help add extra fiber, which can help keep excess hunger at bay. Green beans also provide extra nutritional value and give this salad a filling texture.

Looking for other healthier salad recipes? Check these out:

Photo credit: A Healthier Michigan

Ingredients

squash·         1 butternut squash – peeled, seeded, and cut into cubes

·         2 Tbsp. olive oil

·         2 cloves garlic, minced

·         Salt and ground black pepper to taste

·         2 pounds thin green beans

·         6 blood oranges

·         ¼ cup and 2 Tbsp. balsamic vinegar

·         1 Tbsp. honey

Green Bean and Blood Orange Salad with Roasted Butternut Squash

Instructions
1. Preheat the oven to 350 degrees F.
2. Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated butternut squash on a baking tray.
3. Roast in the preheated oven until butternut squash is tender and lightly browned, 25 to 30 minutes.
4. While the butternut squash is roasting, bring a large pot of salted water to a boil. Fill a large bowl with ice water.
5. Cook the beans in the boiling water until bright green and al dente, about 5 minutes.
6. Drain and immediately put in ice water. Drain again and pat dry.
7. Meanwhile, using a sharp knife, peel 4 of the blood oranges, removing all of the bitter white pith.
8. Work over a bowl to remove all the membranes, so each section is salad ready.
9. Zest one of the remaining oranges and juice both of them. Transfer the juice to a saucepan and add the vinegar and honey. Bring to a boil, then simmer over moderate heat until reduced to a syrup, about 10 minutes. Season with salt.
10. Transfer the beans, butternut squash and orange sections to a platter and drizzle the syrup on top. Garnish with the orange zest and serve. Enjoy!

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