Today, I want to share with you a delicious recipe that I recently discovered - Acorn Squash Salad. This vibrant and flavorful salad is perfect for the autumn season, and it’s also vegan and easy to make. Whether you’re hosting a dinner party or simply looking for a healthy lunch option, this salad is a must-try!
Acorn Squash Salad
Ingredients:
- 1 medium acorn squash
- 2 tablespoons olive oil
- Salt and pepper to taste
- For the dressing:
- 2 tablespoons maple syrup
- 2 tablespoons tahini
- 1 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- For the salad:
- 4 cups mixed greens
- 1/4 cup dried cranberries
- 1/4 cup toasted pepitas (pumpkin seeds)
- 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat your oven to 400°F (200°C). Cut the acorn squash in half and remove the seeds. Slice the squash into 1/2-inch thick slices.
2. Place the squash slices on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
3. Roast in the preheated oven for 20-25 minutes, or until the squash is tender and golden brown.
4. While the squash is roasting, prepare the dressing. In a small bowl, whisk together the maple syrup, tahini, apple cider vinegar, and dijon mustard until well combined.
5. In a large salad bowl, combine the mixed greens, dried cranberries, and toasted pepitas. Toss with the dressing until evenly coated.
6. Once the acorn squash is roasted, let it cool slightly before adding it to the salad. Gently toss to combine.
7. If desired, sprinkle with crumbled feta cheese for an extra burst of flavor.
How to prepare:
This Acorn Squash Salad is incredibly easy to prepare. Simply follow the instructions above, and you’ll have a delicious and healthy salad in no time. The roasting of the acorn squash gives it a wonderful caramelized flavor that pairs perfectly with the tangy dressing and crunchy pepitas.
Preparation time:
The total preparation time for this Acorn Squash Salad is approximately 30 minutes. This includes roasting the squash and assembling the salad. It’s a quick and easy recipe that you can whip up for a weekday lunch or as a side dish for dinner.
Servings:
This recipe serves 2-4 people depending on portion size. It can be served as a main dish for 2 or as a side dish for 4. Feel free to adjust the quantities of the ingredients to suit your preferences and serving size.
Nutrition Facts:
While this salad is packed with flavor, it’s also quite nutritious. The combination of acorn squash, mixed greens, dried cranberries, and pepitas provides a good balance of vitamins, minerals, and antioxidants. If you’re watching your calorie intake, you can omit the feta cheese or use a reduced-fat version.
Tips:
- To save time, you can roast the acorn squash in advance and refrigerate it until you’re ready to assemble the salad. Just make sure to bring it to room temperature before adding it to the salad.
- Feel free to add other toppings to this salad, such as sliced apples, pomegranate seeds, or avocado. Get creative and tailor the salad to your taste preferences!
FAQs:
Q: Can I use a different type of squash for this salad?
A: Absolutely! While acorn squash works wonderfully in this recipe, you can also use butternut squash or delicata squash. Just adjust the cooking time accordingly.
Q: Can I make the dressing ahead of time?
A: Yes, you can prepare the dressing ahead of time and store it in the refrigerator for up to 3 days. Just give it a good whisk before using it in the salad.
In conclusion, this Acorn Squash Salad is a fantastic recipe to try this fall. Its vibrant colors, delicious flavors, and nutritious ingredients make it a winner in my book. Give it a go and let me know what you think!
