roasted acorn squash recipe, squash salad recipe, salad recipe, fall salad
roasted acorn squash recipe, squash salad recipe, salad recipe, fall salad

Roasted Acorn Squash Salad

October 19, 2015

A hearty, flavorful, salad with all the favorites of fall! Serve alone or as an accompaniment to your favorite meal. Make this roasted acorn squash salad today; you'll be glad you did! 🙂

  • Prep: 15 mins
  • Cook: 35 mins
roasted acorn squash recipe, squash salad recipe, salad recipe, fall salad

Directions

1Preheat oven to 425 degrees

2Line baking sheet with parchment paper

3Coat acorn squash in 1 tablespoon olive oil, kosher salt and pepper

4Roast the squash in the oven until tender, about 30 minutes

5Arrange arugula and parsley in large bowl

6Top with rice and sprinkle with pomegranate, almonds and goats cheese

7Make the dressing by combining all ingredients and shaking well

8Coat greens with dressing and top with roasted acorn squash

9Enjoy! 🙂

Ingredients

1 large acorn squash, halved, cored and sliced into 1/2 inch thick pieces

1 tablespoon extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1 cup pomegranate seeds

2 cups cooked brown rice (or quinoa/lentils)

1/4 cup crumbled goat cheese

2 tablespoons toasted almond slivers

3 1/2 cups baby arugula, washed and dried

2 tablespoons fresh flat leaf parsley

Dressing

1 tablespoon minced shallots (or red onion)

1/4 cup fresh orange juice

2 tablespoons fresh lemon juice

1/4 cup extra virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon fresh ground black pepper

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