Best Roasted Acorn And Delicata Squash Salad Recipes

ROASTED ACORN SQUASH SALAD WITH SPICY PEPITAS AND CRANBERRIES

Roasted Acorn Squash Salad with Spicy Pepitas and Cranberries image

This Roasted Acorn Squash Salad with Spicy Pepitas and Cranberries is an easy to make salad made by roasting acorn squash and flavoring it with pumpkin seeds and cranberries.

Provided by Aysegul Sanford

Categories Salad

Number Of Ingredients 17

Ingredients

2 acorn squash ( sliced to 1-inch thick slices (or 1 large))
1 tablespoon olive oil
salt and black pepper
1/2 cup pepitas ((aka pumpkin seeds))
1 tablespoon lime juice
pinch of cayenne pepper
pinch of salt
2 tablespoons apple cider vinegar
1/4 cup olive oil
1/4 teaspoon salt
black pepper (freshly ground)
2-3 cups arugula leaves (washed and spin-dried)
2 cups leafy salad greens (washed and spin-dried)
1 cup cooked farro (or wheat berries or bulgur or spelt berries)
1/2 cup dried cranberries
Handful of pomegranate seeds
4 ounces goat cheese

Steps:

Preheat the oven to 400 degrees.
Place acorn squash slices on a baking sheet lined with parchment paper. Brush both sides of each slice with olive oil and sprinkle with salt and pepper. Roast for 40 minutes, turning them and rotating the sheet halfway through the process. Set aside.
Turn down the heat of the oven to 300 degrees. Mix the pepitas with lime juice, cayenne pepper, and salt. Spread them onto a small baking sheet and roast for 8-10 minutes. Make sure to stir them half way through the roasting process. Set aside to cool.
To make the dressing, whisk together the apple cider vinegar, olive oil, salt and pepper.
To assemble the salad, place arugula and salad greens in a large mixing bowl. Stir in the spicy pepitas, farro (or whatever grain you have on hand), cranberries, and pomegranate seeds. Drizzle it with 3/4 of the salad dressing. Gently toss everything to make sure that all the green leaves are coated with the dressing.
Transfer the salad onto a large serving plate. Place the slices of roasted acorn squash on top as seen in the photo. Spoon the rest of the salad dressing over the acorn squash slices.
Top it off with chunks of goat cheese. Serve immediately.

Nutrition Facts : Calories 456 kcal, Sugar 11 g, Sodium 262 mg, Fat 28 g, SaturatedFat 7 g, TransFat 1 g, Carbohydrate 48 g, Fiber 6 g, Protein 11 g, Cholesterol 13 mg, UnsaturatedFat 19 g, ServingSize 1 serving

ROASTED ACORN & DELICATA SQUASH SALAD WITH WHEAT BERRIES & BITTER GREENS RECIPE - (5/5)

Roasted Acorn & Delicata Squash Salad With Wheat Berries & Bitter Greens Recipe - (5/5) image

Provided by ltrodrigu

Number Of Ingredients 23

Ingredients

DRESSING:
1 cup wheat berries, rinsed and soaked in 3 cups water for 12 hours
4 cups water
4 teaspoons apple cider vinegar
1/4 cup extra-virgin olive oil
1/4 teaspoon sea salt
Black pepper, freshly ground
SPICED PUMPKIN SEEDS:
1 cup raw pumpkin seeds, thoroughly rinsed and drained
4 teaspoons fresh lime juice
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
ROASTED SQUASH:
1 medium acorn squash, quartered lengthwise, seeded, and cut in 1/3-inch slices
1 medium delicata squash, halved lengthwise, seeded, and cut in 1/3-inch slices
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
Black pepper, freshly ground
SALAD:
4 loosely packed cups small red or green mustard leaves
4 loosely packed cups arugula leaves
1/4 cup thinly sliced shallots
4 ounces aged goat cheese, shaved

Steps:

WHEAT BERRIES: Drain and rinse soaked wheat berries. Place wheat berries in a medium lidded pot, cover with 4 cups water and bring to a boil over high heat. Once boiling, cover pot, reduce heat to low and simmer until plump and tender, 1½ hours. Add extra water as needed to keep grains submerged while simmering. Remove from heat and drain well. Set aside to cool. Meanwhile, make SPICED PUMPKIN SEEDS: Preheat oven to 300 degrees. Toss seeds with remaining ingredients. Spread over a baking sheet lined with parchment paper, place on middle rack in oven and toast 12 minutes. Stir seeds and continue toasting until puffed and fragrant, 10-12 minutes more. Remove from oven and set aside to cool completely. Reserve ¼ cup spiced pumpkin seeds for use later in recipe. (Remaining seeds will keep up to 3 weeks in an airtight container in the refrigerator.) ROAST SQUASH: Increase oven temperature to 400 degrees. Line 2 rimmed baking sheets with parchment paper. Place acorn squash on one baking sheet and delicata on the other. Drizzle each tray with 1 tablespoon olive oil, ¼ teaspoon sea salt and a pinch of black pepper, and toss to combine. Place in oven and roast 30 minutes. Flip squash slices, rotate trays, and roast until brown, 10-15 minutes more. Remove from oven and set aside to cool. MAKE DRESSING: Whisk together vinegar, oil, salt and pepper to taste in a bowl, then stir in ½ cup cooked wheat berries. (Reserve remaining cooked wheat berries for another use. They can be stored in refrigerator up to 4 days.) ASSEMBLE SALAD: To serve, toss greens with dressing, then lightly toss in squash, shallots, goat cheese and ¼ cup spiced pumpkin seeds.