1 small acorn squash (guts removed, 1″ cubed)
3 cups salad greens (I used snap pea vine leaves that I found at the grocery store, but spring mix or baby kale would be great too!)
1/2 red onion (thinly sliced)
1 TBSP capers
1 TBSP lemon zest
1/4 cup greek yogurt
1 TBSP olive oil
2 TSP lemon juice
2 TSP ground black pepper
1 TSP cane sugar
1 TSP salt
Since I ate a bit too much over the Thanksgiving long weekend and have had an increased candy consumption lately due to Halloween, I think it’s high time for a salad recipe! Sometimes it’s nice to have squash in a form that is not soup. This squash salad is definitely filling and the yogurt-based dressing adds a nice freshness. I mean, really, who doesn’t love Greek yogurt these days? Toss in some feta or top with grilled halloumi cheese and you’ll be loving life.
Preheat your oven to 400 degrees. Place the cubed squash (I left the skin on, it’s ok to eat!) in a large baking dish, drizzle with olive oil and roast in the oven until fork tender, about 35 minutes. Set aside to let cool for a few minutes.
In a large bowl, combine roast squash, greens, red onion, capers and zest. Whisk together yogurt and remaining ingredients in a small bowl, then pour over salad. Toss with tongs or by hand until evenly coated. Season lightly with salt and pepper if needed. Enjoy!
Total cook time…40 min
2 Comments to “Roasted Winter Squash Salad”
- Maple Sriracha Shishito Peppers
- Bird’s Eye Chili and Apple Vinaigrette
- Watermelon Rind Chutney
- Roasted Asparagus and Bulgur Wheat Salad with Maple Olive Vinaigrette
- Spicy Olive and Sea Asparagus “Relish”
- Appetizers & Co.
- Calgary & Area
- Magazine Highlights
- Season 2
- Season 3
- Something Sweet
- Top Chef Canada: Taking The Challenge Home
- United States