Maple Roasted Acorn Squash Salad with Pomegranate Vinaigrette
- Total Time: 30 minutes
Scale
Ingredients
For the Maple Roasted Acorn Squash:
- 1 acorn squash (2 lbs)
- 3 T maple syrup
- 1 T olive oil
- 1/2 tsp sea salt
- freshly ground pepper
For the salad:
- 6 large handfuls of baby arugula (or green of choice)
- 1/4 cup pomegranate seeds
- 1/4 cup pumpkin seeds (pepitas)
For the dressing:
- 3 T red wine vinegar
- 2 T olive oil
- 1/4 cup pomegranate juice
- 1 tsp maple syrup
Instructions
For the Maple Roasted Acorn Squash:
- Preheat oven to 425.
- Cut off top and bottom of squash, then cut in half (lengthwise) and scoop out seeds. *
- Lay each side down and cut width-wise into strips.
- In a large bowl combine maple syrup and olive oil.
- Dip each piece into the mixture to coat both sides and then lay on a parchment or silicone-lined baking sheet.
- Sprinkle with salt and pepper.
- Roast them for 15 mins on side one, flip and roast for another 10 mins on the other side.**
For the salad:
- Combine all salad ingredients and then top with squash.
For the dressing:
- Mix all ingredients in a small bowl.
- 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.
Nutrition
- Serving Size: 4