Description
This fall/winter roasted acorn squash salad is a mix of greens, crumbled goat cheese, pomegranate seeds, walnuts and sherry vinaigrette.
Ingredients
- For squash
- 2 acorn squash
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- For vinaigrette
- 1 garlic clove, minced
- 2 tablespoons sherry vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- For salad
- 5 ounces mixed baby greens
- 1 cup pomegranate seeds
- 1 scallion, thinly sliced
- 1/2 cup walnuts, roughly chopped
- 1 tablespoon minced chives
- 1/4 cup crumbled goat cheese
Instructions
- Preheat the oven to 375 degrees F.
- Cut off the top and bottom of the acorn squash and then halve it lengthwise. Scoop out the seeds and discard. Slice the acorn squash 1/4-inch thick and toss with olive oil, salt and pepper. Arrange the squash slices in a single layer on two sheet pans. Roast for 25-30 minutes until lightly browned and tender.
- While the squash is roasting, make the vinaigrette. In a small bowl, combine the garlic, sherry vinegar, salt and pepper. Whisk in the olive oil until fully combined.
- To assemble the salad, combine the mixed baby greens, pomegranate seeds, scallions, walnuts, chives and goat cheese in a large bowl.
- Layer in the roasted acorn squash and drizzle with the vinaigrette.
WHAT DID YOU THINK?
Rate + Review