ROASTED ACORN SQUASH SALAD WITH SPICY PEPITAS AND CRANBERRIES
This Roasted Acorn Squash Salad with Spicy Pepitas and Cranberries is an easy to make salad made by roasting acorn squash and flavoring it with pumpkin seeds and cranberries.
Provided by Aysegul Sanford
Categories Salad
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees.
- Place acorn squash slices on a baking sheet lined with parchment paper. Brush both sides of each slice with olive oil and sprinkle with salt and pepper. Roast for 40 minutes, turning them and rotating the sheet halfway through the process. Set aside.
- Turn down the heat of the oven to 300 degrees. Mix the pepitas with lime juice, cayenne pepper, and salt. Spread them onto a small baking sheet and roast for 8-10 minutes. Make sure to stir them half way through the roasting process. Set aside to cool.
- To make the dressing, whisk together the apple cider vinegar, olive oil, salt and pepper.
- To assemble the salad, place arugula and salad greens in a large mixing bowl. Stir in the spicy pepitas, farro (or whatever grain you have on hand), cranberries, and pomegranate seeds. Drizzle it with 3/4 of the salad dressing. Gently toss everything to make sure that all the green leaves are coated with the dressing.
- Transfer the salad onto a large serving plate. Place the slices of roasted acorn squash on top as seen in the photo. Spoon the rest of the salad dressing over the acorn squash slices.
- Top it off with chunks of goat cheese. Serve immediately.
Nutrition Facts : Calories 456 kcal, Sugar 11 g, Sodium 262 mg, Fat 28 g, SaturatedFat 7 g, TransFat 1 g, Carbohydrate 48 g, Fiber 6 g, Protein 11 g, Cholesterol 13 mg, UnsaturatedFat 19 g, ServingSize 1 serving
KALE SALAD WITH BUTTERNUT SQUASH, CRANBERRIES AND PEPITAS
This satisfying autumnal salad from Kathryn Anible, a personal chef in New York, is dressed with a sweet-tart apple cider vinaigrette.
Provided by Tara Parker-Pope
Categories easy, lunch, salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Peel the squash, cut in half and scoop out the seeds. Cut the squash into 1/2-inch slices. Toss the squash with 2 tablespoons olive oil and salt and pepper to taste. Place in a single layer onto a baking sheet and roast for 20 minutes, or until the squash can be pierced by a knife. Remove from the oven and allow to cool.
- Slice the kale into bite-size pieces. In a small bowl, mix together the apple cider, cider vinegar, 2 tablespoons oil and maple syrup and season with salt and pepper. Drizzle a little of the dressing over the kale and gently rub the dressing over the leaves, by hand, to coat. Toss the kale with cranberries.
- In a separate bowl, mix together the remaining 1 tablespoon olive oil, pepitas, cinnamon, brown sugar and a dash of salt. Toast the pepitas in a shallow pan, just until they start to get tan and fragrant. Set aside to cool.
- Divide the squash and kale onto plates and top with the toasted pepitas.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 20 grams, Carbohydrate 39 grams, Fat 25 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 558 milligrams, Sugar 19 grams, TransFat 0 grams
AUTUMN SALAD WITH ROASTED SQUASH, CRANBERRIES, AND SPICY SUNFLOWER SEEDS
Steps:
- PHOTO: COURTESY OF CRUNCHY RADISH. Related: Autumn Chili With A Twist Instructions For the Roasted Squash 1. Preheat oven to 375 degrees Fahrenheit. Line two sheet pans with parchment paper. 2. Coat squash with coconut oil, maple syrup, and black pepper in a bowl. 3. Spread squash slices out on sheet pans and roast until golden and caramelized, around 45 minutes. For the Spicy Sunflower Seeds 1. Mix together coconut oil, harissa, and maple syrup in a bowl. Toss seeds in oil and spice mixture to evenly coat. 2. Turn down oven to 350. Using one of the same sheet pans from the squash, spread seeds out evenly. 3. Roast for 10 minutes, tossing with a wooden spoon half way through cooking. (This will likely produce more spiced seeds then you need for the salad. You will not be mad about having leftovers.) For the Lemon Poppy Seed Dressing Whisk all ingredients together. To Assemble Toss salad greens with 3/4 of the lemon poppy seed dressing. Arrange sliced squash over greens. Scatter the cranberries, sunflower seeds, and cheese over greens and squash. Top with the remaining dressing.
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