3/1/2024 0 Comments Roasted acorn squash saladJust think of it as saving room for pie early. Take it easy on the fun-size goodies this week and dig into this salad instead. Toasted pine nuts lend some crunch and texture, and a drizzle of sweet and tangy vinaigrette ties it all together! Spicy arugula and maple-roasted acorn squash give this salad veggie-power, while spoonfuls of creamy ricotta cheese add richness. You might even be able to get away with making it a part of your holiday spread. However, I'm not against compromise, and I think this salad is a good example of how you can squeeze a little decadence into something that's mostly healthy. calories that come with them! There will be loads of tempting goodies all around us soon enough, so I'm trying to get as many veggies in as possible before the majority of the offerings on the table come encrusted in buttery pastry. If you prefer, the peel can be easily removed after baking and prior to assembling your salad.Parents: Pat yourselves on the back. I chose to leave my squash slices with the peel on for presentation purposes. Top salad with neatly arranged roasted squash slices and drizzle with maple balsamic dressing when ready to serve. Combine with candied pecans, crumbled goat cheese and pomegranate arils. Place back in the oven and bake for an additional 10-15 minutes, or until the squash is softened. Drizzle each slice with maple syrup and a sprinkle of brown sugar. You can add this dressing to any salad to transform it into a delectable fall salad. Stir together the dried thyme, rosemary, oregano, salt and pepper with olive oil in a small bowl. Drizzle the slices with olive oil and sprinkle with salt & pepper.īake for approximately 15 minutes and turn each slice of squash over. The Vinaigrette You will definitely want to make a double batch of this vinaigrette recipe, it is so delicious It’s lightly sweetened with maple syrup that is mixed with the warm spices of coriander, cinnamon, cumin, turmeric, and honey dijon mustard. Halve 2 acorn squash, scoop out the seeds, scrape out the strings and cut the squash into 1/2-inch thick slices. Place unpeeled squash slices on a baking sheet lightly greased with olive oil. Turn the squash halves flat side down and slice into roughly 1/2 inch slices. Remove seeds from center of squash using a spoon. I love to lightly dress this salad with my favorite maple balsamic dressing.ġ package mixed greens (I used 1/2 spring mix, 1/2 baby spinach)ġ/2 cup goat cheese (I used a honey infused variety)īalsamic dressing of your choice ( this maple balsamic dressing tastes amazing on this salad)Ĭut acorn squash in half (top to bottom). If you aren’t a fan of pomegranate, this salad would be equally delicious adorned with dried cranberries or cherries. Arrange potatoes cut side down and roast until squash and potatoes are. I like to dress this salad up with candied pecans, goat cheese crumbles and pomegranate arils. oil on a large rimmed baking sheet season with salt. Using a chef’s knife, start on one side of the stem and cut straight through until the knife stops hitting resistance and you’ve cut through to the hollow middle. This festive salad is begging to be part of your holiday spread! Acorn squash slices are drizzled with maple syrup, slow roasted and arranged atop a bed of mixed greens. Arrange a rack in the bottom third of the oven and heat the oven to 375F.
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