Roasted Winter Squash Salad
Its that time of year, when the Farmer’s market is full of amazing winter squashes. And there’s nothing quite like the taste (and smell!) of roasting squash in the oven. The sugars carmelize and brown, and tastes so sweet, it could almost be dessert! Check out this salad below featuring roasted acorn and delicata squash, on top of fresh arugula and pea shoots (also from the farmers market!) Great healthy salad for this time of year with a perfect blend of savory and sweet flavors. Enjoy!
(Recipe inspired by the Minimalist Baker)
Ingredients
- 1 medium acorn squash quartered lengthwise, seeded, cut into 1/3″ slices
- 1 medium delicata squash halved lengthwise, seeded, cut into 1/3″ slices
- 2 tbsp plus 1/4 cup extra-virgin olive oil
- sea salt
- freshly ground black pepper
- 4 tsp apple cider vinegar
- Balsamic Vinegar for drizzling on top (the thicker the better)
- 1 oz pea shoots (about 2 cups, loosely packed)
- 2 oz arugula leaves (about 4 cups, loosely packed)
- 4 oz herb goat cheese crumbled
- 1/4 cup pumpkin seeds
- 1/4 cup dried pomegranate seeds, or cranberries, currents, etc.
Crispy Shallots
- 2 medium shallots thinly sliced
- 3 Tbsp brown rice flour
- 1/8 tsp sea salt
- 2 Tbsp olive oil or coconut oil for cooking
Directions
- Preheat oven to 425°. Line 1-2 baking sheets with parchment paper. Toss acorn squash slices and delicata squash slices with 1 Tbsp olive oil, salt and pepper. Place acorn and delicata squash on tray(s).
- Place in oven and roast for 30 minutes (flip squash half way) Remove from oven and set aside.
- Whisk apple cider vinegar, 1/4 cup oil, 1/4 tsp salt, and pepper to taste in a bowl for dressing.
- Add sliced shallots to a small bowl with brown rice flour, salt, and pepper and toss to coat. Heat a medium cast-iron skillet over medium heat. Once hot, add oil and floured shallots and sauté, stirring occasionally, until golden brown and crispy, about 5 minutes.
- Spread greens on the bottom of a wide bowl, then add squash, goat cheese, dried pomegranate and pumpkin seeds. Drizzle with dressing, toss lightly, and using a thicker Balsamic Vinegar drizzle over entire salad; serve immediately.
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Comments (4)
Looks awesome- super seasonal!
Tried this out and it turned out amazing!! Thanks for the recipe it was super easy!!
That looks as good as it is delicious (I’m sure!) thanks for sharing!
This sounds/looks delicious!