FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Roasted Acorn Squash + Harvest Salad

33 faves
Nutrition per serving    (USDA % daily values)
CAL
290
FAT
67%
CHOL
2%
SOD
25%

Comments

Add a comment

Ingredients for 4 servings

1 acorn squash

1 1/2 Tbsp. olive oil or melted coconut oil

1 Tbsp. balsamic vinegar

few pinches of salt

4 cups arugula

1/2 cup cooked quinoa

1 cup halved, red grapes

1 cup halved, red grapes 1 rib of celery, sliced thin

1/3 cup toasted pecan pieces

a hearty handful shaved, gruyere-type cheese (I used Pleasant Ridge Reserve)

2 1/2 Tbsp. crème fraiche

2 Tbsp. extra virgin olive oil

1 tsp. honey

1 scallion, white part only, finely chopped

2 Tbsp. apple cider vinegar

½ tsp. sea salt

½ tsp. fresh ground pepper

You might also like

Beet Salad With Tangerine Vinaigrette
Cat Cora
Maple Glazed Parsnip And Israeli Couscous Salad
The British Larder
Harvest Chopped Salad
Pamela Salzman
Delicata Squash Salad With Roasted Potatoes And...
The Year In Food
Brussels Sprout Salad Recipe
101 Cookbooks
Whole-Wheat Orzo Salad With Broccoli-Pine Nut P...
Whole Living
Eggplant Pasta Salad
Real Simple
Spiced Halibut On Fennel Grapefruit Slaw
Sprouted Kitchen
Chicken Salad With Apple, Arugula, Pine Nuts An...
The Year In Food
Shaved Beetroot Salad With A Sweet Champagne Vi...
Spoon Fork Bacon