When the fall weather isn’t quite cool enough for soup…….this roasted acorn squash salad is the way to go. You may add your favorite protein to make it a meal, although it is quite filling just on its own.
Acorn Squash Salad
A fall salad packed full of flavor.
Ingredients
Acorn Squash
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp avocado oil
Salad
- 1 container mixed greens
- 2 tbs almond herbed cheese treeline
- 1/8 cup balsamic vinegar
- 1/2 cup olive oil
- 2-3 slices red onion, sliced thin in half moons
- Small bunch grapes
- 1/2 cup blueberries
- Roasted acorn squash
Savory Granola
- 2 cups organic rolled oats
- 1/4 cup pistachios
- 1/4 cup brazil nuts
- 1/2 cup almonds
- 1/4 cup green pumpkin seeds (pepitas)
- 1/4 cup sunflower seeds
- 1 tsp garlic powder
- 1 tsp salt (real salt)
- 1/2 tsp smoked paprika
- 2 tbsp fresh rosemary or 1 tbsp dry
- 1/8 tsp cayenne (optional)
- 1 tbs maple syrup
- 2 tbs organic almond butter
- 1/4 cup avocado oil
Instructions
Acorn Squash
- Preheat oven to 400. Cut acorn squash in half and remove seeds. Cut into 1/4 inch slices (half moons). Place on parchment lined baking sheet and sprinkle with oil, paprika, salt and pepper. Bake for 15-20 minutes or until tender.
Salad
- In a large bowl combine salad greens with a sprinkle of salt and pepper then drizzle balsamic vinegar and olive oil. Place on 4 serving plates. Top with savory granola, then place blueberries, grapes and red onion all over your salad. Drape your acorn squash over the salad and sprinkle savory granola over top. Last scoop 1/2 tsp sized amounts of cheese and place on top of salad. Drizzle a little extra balsamic vinegar around the plate.
Savory Granola
- Preheat oven to 300. In a large mixing bowl combine almond butter, maple syrup and avocado oil. Next, add in oats, nuts, seeds, and all the seasonings. Stir with wooden spoon till thoroughly combined. Spread onto a parchment lined cookie sheet and bake for 25-30 minutes. Stir about every 15 minutes, to get even roasting.Can be stored in airtight container for up to 2 weeks. Can be stored in freezer for later use.