Roasted Acorn Squash + Harvest Salad

Name: Roasted Acorn Squash + Harvest Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 acorn squash; 2 Tbsps apple cider vinegar; 946 milliliters arugula; 1 Tbsp balsamic vinegar; 237 milliliters halved, red grapes 1 rib of celery, sliced thin; 2 Tbsps olive oil or melted coconut oil; 118 milliliters cooked quinoa; 3 Tbsps crème fraiche; 2 Tbsps extra virgin olive oil; 1 teaspoons fresh ground pepper; 1 teaspoon honey; 79 milliliters toasted pecan pieces; 237 milliliters halved, red grapes; 3 pinches few of salt; 1 scallion, white part only, finely chopped; 1 teaspoons sea salt

Roasted Acorn Squash + Harvest Salad is a gluten free and vegetarian recipe with 4 servings. This recipe covers 13% of your daily requirements of vitamins and minerals. This side dish has 301 calories, 4g of protein, and 21g of fat per serving. If you have extra virgin olive oil, crème fraiche, arugula, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Cut the acorn squash into quarters, scoop out seeds and prick the flesh a few times with a fork.

Ingredients you will need

Acorn Squash

Seeds

Drizzle the squash with the oil and vinegar and rub it around to coat, being sure the flesh is coated.

Ingredients you will need

Vinegar

Squash

Cooking Oil

Dry Seasoning Rub

Lay them cut side up on a baking tray, sprinkle with salt and bake for about 35 minutes or until the outer edges are crisp and you can easily pierce through the flesh. Set aside to cool to room temperature.In a mini blender or food processor, blend all dressing ingredients until smooth and combined. The dressing can be prepared up to three days in advance.

Ingredients you will need

Salt

Equipment you will use

Food Processor

Baking Pan

Oven

Blender

Combine all the salad ingredients, besides the cheese, in a large bowl and toss with a few Tbsp. of the dressing (or desired amount). Arrange the squash on a plate and stuff the centers with the green salad. Top with desired amount of the shaved cheese and fresh ground pepper to finish.I was invited to Wisconsin by the Wisconsin Milk Marketing Board. All thoughts and opinions are my own.

Ingredients you will need

Ground Black Pepper