This fall/winter roasted acorn squash salad is a mix of greens, crumbled goat cheese, pomegranate seeds, walnuts and sherry vinaigrette.
2 acorn squash
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 garlic clove, minced
2 tablespoons sherry vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil
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
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.