ROASTED ACORN SQUASH SALAD WITH MAPLE VINAIGRETTE

November 05, 2018 by Renee Tavoularis

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.