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Roasted Autumn Squash Salad with roasted acorn squash, toasted pecan halves, fresh greens, and juicy pomegranate arils served with a warm apple vinaigrette.
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Roasted Autumn Squash Salad

Roasted Autumn Squash Salad is a warm meets cold sweet savory salad with the flavors roasted acorn squash, toasted pecan halves, fresh greens, and juicy pomegranate arils. Served with a warm apple vinaigrette.
Prep Time20 mins
Cook Time22 mins
Total Time42 mins
Course: Salad
Servings: 2 servings
Author: Ellen

Ingredients

  • 1 acorn squash
  • 4 cups greens of spinach and romaine
  • 1/2 cup pomegranate arils
  • 3/4 cup pecan halves
  • 1 tsp salt (to taste)
  • 2 TBS brown sugar
  • 1 TBS cinnamon
  • olive oil cooking spray
  • 1/2 cup apple vinaigrette

Instructions

  • Preheat oven to 400 and line 1 cookie sheet with foil
  • Rinse the acorn squash, then cut in half and scoop out the seeds and strings
  • Continue to cut your acorn squash every 1/2 inch for slices, lay them out flat on the foil.
  • Spray each slice with olive oil; sprinkle with salt, cinnamon, and brown sugar.
  • Bake for 12 minutes, remove from oven, turn over, and continue to bake for another 10 to 12 minutes until fork tender.
  • While squash is roasting, rinse and toss the greens, then lay out on a serving plate
  • While squash is roasting, toast pecan halves by spreading flat in a dry saucepan and warm over medium heat for 5 to 6 minutes until slightly darken. Shake pan every 1 to 2 minutes. Remove from heat and spread over greens.
  • Sprinkle the pomegranate arils over pecans and greens.
  • When acorn squash is fork tender, remove from oven, and lay over greens.
  • Serve with warm apple vinaigrette.