![]() To make this dairy-free and vegan, just leave out the goat cheese. This salad only has one dairy ingredient which is the goat cheese. Vegan, Dairy-free, and Gluten-free options ![]() You could also use this grapefruit vinaigrette in this salad. You could use honey instead of the syrup or add some apple cider vinegar for a little more tangy version. You could of course substitute many things in this dressing. The syrup is a switch-up on the sweetener for vinaigrette but the flavor goes well with the acorn squash. The ingredients are a simple list of olive oil, lemon juice, salt, pepper, and maple syrup. The salad dressing I like for this acorn squash salad is a simple vinaigrette that I shake together in a jar with a lid. They are really in season right now and are easy to toss into the salad bowl. If you can’t find them ripe and tender, you can leave them out. I like adding some juicy pear slices to this salad, but it’s not an essential ingredient. You could also add pumpkin seeds, pecans, or even chopped pistachios. For a nice crunchy element, I like to add some seeds. For a creamy, tangy bite, I like some crumbled goat cheese in the salad. I like to use baby arugula as a base for this salad which is nice and peppery. ![]() Acorn Squash Salad Ingredients and Add-insīesides the acorn squash for this salad, I like to add the following items, all of which could be easily substituted. If you want to substitute something like butternut squash, you can, but instead of doing thin slices, you should peel and cube the squash and roast it as cubes and then add it to the salad. You really should be able to find acorn squash this time of year, but if you can’t find acorn squash you can substitute delicata squash, which is a pretty easy substitute. Let the acorn squash slices cool before adding them to your salad. If you add the maple syrup too soon, it will burn in the oven! Roast the squash for 15 minutes and then drizzle on the maple syrup and roast for another 10-15 minutes until the squash is really tender and shriveled in places. Season with salt and pepper and some smoked paprika. Place the squash slices in a single layer and drizzle with olive oil. I like to split the squash down the middle through the stem and then slice off the stem and make your slices down the squash. Slice a medium acorn squash into thin wedges after scooping out the seeds. Preheat your oven to 400˚F and line a baking sheet with parchment paper for easier clean up. I like roasting acorn squash because the skin is thin enough that you can slice the acorn squash into thin squash wedges and not even bother with peeling them. While I give some ideas for add-ins in this roasted acorn squash salad, it is flexible enough to be changed up depending on what you can find.Īdd it to your menu plan this week and give it a shot! Roasting Acorn Squash This Acorn Squash Salad uses some of my favorite winter vegetables and is totally different than salads I would make at other times of the year. But, salads should still be part of your meal plan and finding ways to use seasonal winter vegetables and fruits in salads can really help make something easy and delicious. I always struggle with salads in the winter when I’m normally thinking about warm soups and comfort food.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |