Hallows Eve Salad

Name: Hallows Eve Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 acorn squash; Sea salt & black pepper; 1 tsp cinnamon; 4 tbsp olive oil; Baby arugula; Olive oil & lemon juice, to taste; Dried cranberries (optional); Sliced almonds; Dressing4 tbsp unsweetened plain yogurtSea salt & ground black pepper2 cloves garlic, grated1-2 tbsp lemon juice, or to taste

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A perfect vegetarian side dish for the fall, Roasted Acorn Squash with a fresh Arugula Salad and creamy dressing.

Hallows Eve Salad

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories per serving

191

kcal

A perfect vegetarian side dish for the fall, Roasted Acorn Squash with a fresh Arugula Salad and creamy dressing.

Ingredients

1 acorn squash
Sea salt & black pepper
1 tsp cinnamon
4 tbsp olive oil
Baby arugula
Olive oil & lemon juice, to taste
Dried cranberries (optional)
Sliced almonds
Dressing
- 4 tbsp unsweetened plain yogurt
- Sea salt & ground black pepper
- 2 cloves garlic, grated
- 1-2 tbsp lemon juice, or to taste

Directions

Preheat the oven to 425F.
Scrub the squash clean, pat dry, and slice into triangles making sure to scoop out the seeds.
In a large mixing bowl, toss the squash with salt, pepper, cinnamon, and olive oil.
Line a large baking sheet with parchment. Spread the squash out in a single layer over the sheet. Bake in a middle rack about 20 minutes on the first side and flip the rinds to bake 8-10 minutes additional.
In the meantime, prepare the sauce in one bowl. Cover and set aside in the fridge. In a mixing bowl, Toss the arugula with salt pepper to taste and drizzle with oil and lemon juice.
To serve, spread the greens over a large serving platter. Place the roasted squash all over. Sprinkle with cranberries and almonds. Drizzle with a touch of sauce over the squash or serve it as a side.