ACORN SQUASH SALAD RECIPES RECIPES

ROASTED ACORN SQUASH SALAD RECIPE | REAL SIMPLE

Roasted Acorn Squash Salad Recipe | Real Simple image

Provided by Cyd McDowell

Total Time 40 minutes

Yield Serves 4

Number Of Ingredients 7

Ingredients

1 2-pound acorn squash, seeded and cut into 2-inch pieces
5 tablespoons olive oil
kosher salt and black pepper
1 large head butter or oak leaf lettuce, leaves torn
¼ cup pepitas (roasted hulled pumpkin seeds)
2 tablespoons balsamic vinegar
1 loaf crusty bread

Steps:

Heat oven to 400° F. On a rimmed baking sheet, toss the squash with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
Roast the squash, tossing once, until tender, 20 to 25 minutes.
Place the squash, lettuce, pepitas, and ¼ teaspoon each salt and pepper in a large salad bowl. Drizzle with the vinegar and the remaining oil.
Toss the salad gently. Serve with warm bread.

Nutrition Facts : Calories 415 calories, CarbohydrateContent 48 g, FatContent 20 g, FiberContent 7 g, ProteinContent 16 g, SaturatedFatContent 3 g, SodiumContent 625 mg, SugarContent 4 g

ROASTED ACORN AND DELICATA SQUASH SALAD RECIPE RECIPE ...

Roasted Acorn and Delicata Squash Salad Recipe Recipe ... image

If using large mustard greens, remove the tough stems and tear leaves into bite-size pieces. Smaller leaves can be left whole.

Provided by Amy Chaplin

Yield 4–6 servings

Number Of Ingredients 12

Ingredients

1 medium acorn squash (1 1/2 lb), quartered lengthwise, seeded, cut into 1/3" slices
1 medium delicata squash (1 lb), halved lengthwise, seeded, cut into 1/3" slices
2 tbsp plus 1/4 cup extra-virgin olive oil, divided
sea salt
freshly ground black pepper
4 tsp unpasteurized apple cider vinegar
1/2 cup cooked wheat berries, drained, cooled
2 oz small red or green mustard leaves (about 4 cups, loosely packed)
2 oz arugula leaves (about 4 cups, loosely packed)
1/4 cup thinly sliced red pearl onions or shallots
4 oz aged goat cheese, rind removed, shaved
1/4 cup Spiced Pumpkin Seeds

Steps:

Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper. Place acorn squash slices on 1 tray and sliced delicata on the other. Toss each with 1 Tbsp oil, 1/4 tsp salt, and a pinch of pepper.
Place in oven and roast for 30 minutes; flip squash, rotate the trays, and roast for another 10-15 minutes or until just beginning to brown. Remove from oven and set aside to cool.
Whisk vinegar, 1/4 cup oil, 1/4 tsp salt, and pepper to taste in a bowl; stir in wheat berries.
Spread half of greens over a serving platter or bottom of a wide bowl, then add half of acorn squash, delicata squash, pearl onions, goat cheese, and pumpkin seeds. Drizzle with half of dressing; repeat with remaining ingredients and dressing. Toss lightly; serve immediately.

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