This was my first time cooking Acorn Squash so I am quite excited about this salad. My lunches are going to be delightful this week ! The beauty of this recipe is that once the squash is roasted you could add it to a salad, like I did or make some soup out of it. It will also be a great side dish to any sunday roast dinner. I hope you enjoy it.
1 lb acorn squash cut up into wedges
1.5 tbsp of olive oil
2 tbsp of balsamic vinegar
1/2 tbsp of dried rosemary
salt and pepper to taste
1, 7oz bag of arugul greens mix
Your choice of Nuts and dried fruit to dress up the salad. I used pecans and cherries !
Toss the wedges of squash with the oil, vinegar, rosemary, salt and pepper and roast for about 35min at 350F.
There will be some dressing left after coating the squash which could be used to dress the salad. If not, feel free to make extra dressing or use a dressing that you would use otherwise.
Add the squash to the leaves, add the nuts and berries and serve warm !
Note: Bacon, chickpeas, apples and pears would also make excellent additions to the salad. Enjoy !