Roasted acorn squash salad1/18/2024 ![]() With a sharp heavy knife, cut the squash in half lengthwise, and scoop out all the seeds and fibers. (If you are roasting a smooth squash like butternut, remove all the peel.) Step 3 You don’t need to peel more than this: leaving the rest of the peel will help the squash to retain its shape and looks nice too. To prepare acorn squash: With a sharp vegetable peeler or paring knife, strip off the peel from the protruding ridges of the squash. Or toast them while the squash is roasting, or after.) Step 2 (As soon as it’s hot, you can toast the slivered almonds for garnishing the salad: spread them on a baking sheet and bake for 5 minutes, shaking them up once or twice, until lightly colored and fragrant. Layer the baby kale or spinach on the bottom on a large serving platter and then arrange the squash and beets on top followed by the farro, goat cheese, and pecans.ĭrizzle the vinaigrette over top of the salad and serve immediately or at room temperature.Preheat the oven to 400°. When the beets are done roasting, let cool slightly and then remove the peeling by simply scraping the skin off of the beet. (which means it has all come together and the oil has mixed with the rest of the ingredients) While the vegetables are roasting, make your vinaigrette by combining all ingredients in a mason jar and shaking them well until the dressing is emulsified. (You can roast the beets and the squash at the same time.) Place the squash on a parchment paper lined baking sheet and roast for 45 minutes until tender and caramelized. Slice half rings about an inch thick of the acorn squash and drizzle with 1 tablespoon of olive oil and season with the rest of the salt and pepper and thyme. Slice acorn squash in half and scoop out the seeds. Wrap in aluminum foil tightly and roast for 45-60 minutes until the beets are fork tender. Drizzle the beets with 1 tablespoon of olive oil and season with half of the salt and half of the pepper and toss to coat thoroughly. This salad would be a Thanksgiving side stunner, or the perfect light meal any day of the week!ġ Cup of Cooked Farro (can swap for a wild rice or quinoa) ![]() This Autumn salad is full of color and is just as beautiful as it is tasty! There is nothing prettier to me than the color of these beets up against the mustard hue of the acorn squash. My roasted beet and acorn squash Autumn salad is the perfect side dish or meatless dinner that will have your tastebuds in total fall bliss!įor some reason, our brains are trained to think that salads are for summer and soups are for the cooler months, when in fact you can make a salads all year long by just swapping seasonal ingredients out! I love using different roasted vegetables in my fall salads to give them some heartiness and great texture! One of my favorite ways to get into any season is to start cooking with my favorite seasonal flavors. His birthday will always signify the start of fall since it's on October 1st, and to me it doesn't seem like fall until October. We had Parks' 1st birthday party and celebrated with friends and family and it couldn't have been a more perfect day. ![]() Windows were open, there was a crispness in the air, and I actually could feel fall. Oh man, the weather here over the weekend was absolute perfection.
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |