
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

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
1/4 teaspoon ground black pepper
2 cups cooked brown rice (or quinoa/lentils)
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)
2 tablespoons fresh lemon juice