Roasted Acorn Squash Salad


  • 3 pounds acorn squash (1 large or 2 small ones)
  • 1 tablespoon or so Reduced Balsamic Vinegar (recipe follows), thickened for drizzling
  • ¼ cup slivered almonds, toasted in the oven or on a dry skillet
  • 1/8 teaspoon salt, or more to taste
  • 2 teaspoons extra-virgin olive oil
  • ½ teaspoon salt
  • 2 tablespoons extra-virgin olive oil

1. Preheat the oven to 400°. (As soon as it’s hot, you can toast the slivered almonds for garnishing the salad: spread them on a baking sheet and bake for 5 minutes, shaking them up once or twice, until lightly colored and fragrant. Or toast them while the squash is roasting, or after.) 2. To pr...

View full recipe at SpringPad


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