Rated 5.0 stars by 1 users
Salad
American
6-8
20 minutes
30 minutes
Relish a harvest-inspired Roasted Acorn Squash Salad with sweet oven-roasted squash, crisp iceberg and peppery arugula, diced Asian pears, feta, dried cranberries, pomegranate arils, and crunchy hazelnuts, dressed in a warm apple-juice and dijon vinaigrette.
¾ cup Apple Juice
2 tablespoons Cider Vinegar
1 Melissa’s Shallot – peeled; minced
2 teaspoons Dijon Mustard
¼ cup Extra Virgin Olive Oil
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
2 Melissa’s Acorn Squash – halved from top to bottom; seeds removed; cut into ½-inch thick half-moon slices
Olive Oil Spray
3 cups Iceberg Lettuce – chopped
2 cups Arugula
3 Melissa’s Asian Pears – cored; diced
1 cup Crumbled Feta Cheese
3 packages Melissa’s Dried Cranberries
2 containers Melissa’s Pomegranate Arils
2 packages Melissa’s Shelled Hazelnuts – crushed
Preheat the oven to 400ºF.
Place the apple juice, cider vinegar and shallot into a saucepan. Cook on medium-high heat for 8 minutes, stirring often. Remove from the heat and let cool.
Once cooled, mix in the rest of the dressing ingredients and set aside.
Place the acorn squash on a parchment-paper-lined baking sheet(s). Spray them with olive oil and place them in the preheated oven. Bake for 30 minutes or until golden brown, flipping them over halfway through the baking time. Let cool.
Once cooled, trim the rind from the squash. Chop the squash, leaving some intact for garnishing the salad.
In a large bowl, add the iceberg lettuce and the rest of the salad ingredients. Gently mix in the chopped squash and the dressing. Garnish with the unchopped squash and serve.
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