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Maple Roasted Acorn Squash Salad with Pomegranate Vinaigrette

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Ingredients

For the Maple Roasted Acorn Squash:

For the salad:

For the dressing:

Instructions

For the Maple Roasted Acorn Squash:

  1. Preheat oven to 425.
  2. Cut off top and bottom of squash, then cut in half (lengthwise) and scoop out seeds. *
  3. Lay each side down and cut width-wise into strips.
  4. In a large bowl combine maple syrup and olive oil.
  5. Dip each piece into the mixture to coat both sides and then lay on a parchment or silicone-lined baking sheet.
  6. Sprinkle with salt and pepper.
  7. Roast them for 15 mins on side one, flip and roast for another 10 mins on the other side.**

For the salad:

  1. Combine all salad ingredients and then top with squash.

For the dressing:

  1. Mix all ingredients in a small bowl.
  2. Top onto salad just before serving.

Notes

*If squash is hard to cut, place in microwave for 3-4 minutes before cutting with a sharp knife. **If you do not like to eat the skin, let squash cool and peel off the skin before adding to salad.

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