Hallows Eve Salad

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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

4

servings
Prep time

10

minutes
Cooking time

30

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.