Roasted Acorn Squash Salad

Roasted Acorn Squash Salad
Lisa Hubbard
Serves 4
preparation
10
minutes
cooking
40
minutes

Ingredients

1
2-pound acorn squash, seeded and cut into 2-inch pieces
5
tablespoons
olive oil
kosher salt and black pepper
1
large head butter or oak leaf lettuce, leaves torn
1/4
cup
pepitas (roasted hulled pumpkin seeds)
2
tablespoons
balsamic vinegar
1
loaf
crusty bread

Directions

  1. Heat oven to 400° F. On a rimmed baking sheet, toss the squash with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Roast the squash, tossing once, until tender, 20 to 25 minutes.
  3. Place the squash, lettuce, pepitas, and ¼ teaspoon each salt and pepper in a large salad bowl. Drizzle with the vinegar and the remaining oil.
  4. Toss the salad gently. Serve with warm bread.
Cyd McDowell
October 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 175
  • Fat 20 g
  • Sat Fat 3 g
  • Cholesterol 0 mg
  • Sodium 625 mg
  • Protein 16 g
  • Carbohydrate 48 g
  • Sugar 4 g
  • Fiber 7 g
  • Iron 8 mg
  • Calcium 121 mg
What does this mean? See Nutrition 101.