Roasted Acorn Squash Salad
Rachel Ponce
September 1, 2022
Salads tend to get pushed to the side during the holidays, but don’t spend too much time focusing on the “salad” component of this recipe name because it’s so much more than a bowl of greens. Imagine bold colors, a sweet and spicy dressing and hearty squash lifted by the pop of brightness from the pomegranate. The fun part is these same instructions can be used with any squash of choice and any greens that are lying in the fridge. Get creative and use up those vegetables.
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Ingredients
Adjust Servings
| 1 large acorn squash | |
| 1 & 1/4 tablespoons olive oil | |
| 1 & 1/4 teaspoons salt | |
| 6 cups baby kale or baby spinach | |
| 1 cup pomegranate seeds | |
| 1 cup pepitas (pumpkin seeds) | |
For Spiced Maple Dijon Vinaigrette
| 1/4 cup Dijon mustard | |
| 1/4 cup maple syrup | |
| 1/2 teaspoon cinnamon | |
| 1/2 teaspoon chili pepper flakes, for extra kick | |
| 3/4 cup olive oil |
Directions
1.
Step 1 (Preparation)
Preheat oven to 375 degrees F. Slice off stem on top of squash. Use knife to halve squash and remove seeds from the center. Slice into roughly 1-inch pieces. Coat with olive oil and 1 teaspoon salt. Bake on sheet pan 30 minutes or until tender.
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2.
Step 2
While squash bakes, prepare the dressing. In medium bowl whisk together Dijon mustard, maple syrup, cinnamon, pepper flakes and ¼ teaspoon salt. Once combined, gently whisk in olive oil. Set aside.
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3.
Step 3
Allow squash to cool slightly before assembling. In large salad bowl place baby greens, acorn squash, pomegranate seeds and pepitas. Toss with the vinaigrette and serve.
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