Summer might be over, but salads still have their place on the table. By combining select autumnal ingredients, they can be transformed into seasonally appropriate meals. For lunch, this harvest salad has the taste of fall without the heaviness weighing you down throughout the day. For dinner, add steak, chicken, goat cheese, bacon ... the flavor combinations are endless.
Roasted Acorn Squash Salad
Ingredients
For Squash:
1 acorn squash
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
For Vinaigrette:
1 garlic clove, minced
2 tablespoons sherry vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil
For Salad:
5 ounces mixed baby greens
1 cup pomegranate seeds
1/2 cup walnuts, roughly chopped
Directions
Preheat oven to 375 F. Line baking sheet with foil.
Cut off the top and bottom of squash and then cut in half lengthwise. Spoon out seeds. Thinly slice acorn squash and drizzle with olive oil, salt and pepper. Place squash slices in single layer on the sheet pan. Bake for 25-30 minutes until tender.
While baking, mix the vinaigrette. In a small bowl, combine the garlic, salt, pepper and sherry vinaigrette. Whisk until blended.
Toss the mixed baby greens, squash, pomegranate seeds, walnuts and vinaigrette together. Enjoy!
