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RECIPES: VEGAN SALADS

ROASTED ACORN SQUASH SALAD WITH MAPLE VINAIGRETTE

November 05, 2018 by Renee Tavoularis

ROASTED ACORN SQUASH SALAD WITH MAPLE VINAIGRETTE

Unlike other varieties of squash, the skin of acorn squash can be eaten once it has been cooked making it perfect for quick meals and salads like this one. Topped with dried cranberries and pepitas along with a maple vinaigrette, this salad is perfect for Autumn.

SERVES 4
30 MINUTES
VEGAN
GLUTEN-FREE

Ingredients

For the SALAD:

1 acorn squash, seeds removed and sliced into 5-6 rings
1 tablespoon olive oil
¼ teaspoon sea salt
¼ teaspoon black pepper
5 cups arugula
⅓ cup no-sugar added, dried cranberries
⅓ cup toasted pepitas 

For the DRESSING:

3 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 teaspoon dijon mustard
¼ cup olive oil
¼ teaspoon sea salt
2-3 thyme sprigs, leaves removed

Instructions

  • Preheat oven to 425 degrees F and line a baking tray with parchment paper.
  • Lay the squash rings on the tray and drizzle with the olive oil, flip over and cover the other side as well. Season with the salt and pepper.
  • Bake for 20-25 minutes or until squash is tender and lightly browned. Remove from the oven and let cool for 5 minutes.
  • While the squash is cooking, prepare the dressing by whisking the dressing ingredients together in a small bowl or shaking in a small jar until well combined.
  • On a large platter arrange the arugula and then top with the cooked squash rings. Sprinkle the cranberries and pepitas all over the salad.
  • Drizzle the salad with the dressing and serve immediately.

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