Roasting acorn squash results of a creamy, tender and sweet addition to baby greens.
I’ve said it once, I’ll probably say it 20 more times: I heart Fall. I love the feel of it, I love the look of it and I love the taste of it. During a recent visit to my local farmer’s market, I stumbled across the most beautiful hard squashes in every color of the rainbow. From yellow and green striped delicata to vibrant orange pumpkins, Fall is most definitely in the air and I am pretty thrilled about it!
Need a little inspiration for these beauties? Here are a few of my favorite recipes using Winter squash:
Chicken Soup with Delicata Squash and Kale
Creamy Butternut Squash Soup
Sausage Stuffed Acorn Squash
Garlic Sesame Spaghetti Squash with Green Beans
Bursting with vitamins, nutrients and fiber – hard squash is a real bang for your nutritional buck. In fact, you could eat an entire acorn squash for less than 250 calories. Not that I would know………………. (Whoopsies!)
Your fork is waiting.
Roasted Acorn Squash Salad
Ingredients
- 1 in acorn squash seeded and cut 1 in pieces skin-on
- 1 tbs olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 c cherry tomatoes sliced
- 8 c lettuce or mixed greens of choice
- 8 tbs roasted garlic vinaigrette optional or simply olive oil oil and lemon
- 2 tbs parmesan cheese freshly grated
Instructions
- Pre-heat oven to 400 degrees and spray a foil-lined baking sheet with non-stick spray.
- In a large re-sealable plastic bag, combine acorn squash cubes with olive oil, salt and pepper.
- Spread squash in an even layer on the pan and roast for 30 minutes or until nicely browned; set aside.
- In a salad bowl, toss together cherry tomatoes, mixed greens and roasted garlic vinaigrette.
- Add cooled squash and toss once more.
- Serve with freshly grated parmesan cheese.
Nutrition Information:
Andra
October 6, 2013 at 11:15 amDo you eat the squash in your salad with the skin on?
Liz DellaCroce
October 6, 2013 at 12:41 pmYes I sure do – it’s completely edible!!
Chung-Ah | Damn Delicious
October 4, 2012 at 12:37 pmLove all the flavors in this! Definitely need to try this ASAP!
Rachel Cooks
October 3, 2012 at 7:47 amRoasted squash is the best. This looks amazing!
The Lemon Bowl
October 3, 2012 at 8:02 amThanks friend!! I ate the whole squash it was so good (woops!) Asher helped, a little….
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October 2, 2012 at 11:56 pmLiz, this salad looks scrumptious! It sounds so lite and flavorful, this will be on my dinner table soon! Thanks for sharing and loved the feature at Rachel’s as well! You guys will do great at the Taste of MI!
The Lemon Bowl
October 3, 2012 at 7:25 amThanks so much for the nice words!!! Appreciate it!! :)
Maureen | Orgasmic Chef
October 2, 2012 at 5:40 pmWhile I love autumn too, we’re upside down and it’s spring in Australia. I always crave salads once the heat turns up and I love roasted squash (pumpkin down here) with salads. This is a perfect lunch!
Lovely to meet you at Rachel’s.
The Lemon Bowl
October 2, 2012 at 5:56 pmHappy Spring to you! Thanks so much for saying hi!!
Erika
October 2, 2012 at 1:00 pmThis sounds so simple, flavorful and healthy! I love, love, love acorn squash, but I’ve never used it in a salad. I will have to try this! Love your blog :)
The Lemon Bowl
October 2, 2012 at 3:08 pmThank you so much for the nice words. I love acorn squash too!! Let me know what you think of it on a salad – we devoured it. :)