Roasted Acorn Squash Salad

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Photo by Lisa Hubbard
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 415 calories
    • Calories 175 calories from fat
    • 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

Ingredients

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