Roasted Acorn Squash Salad

Roasted Acorn Squash Salad
Photo by Lisa Hubbard

Ingredients

  • ½ teaspoon kosher salt
  • 2 tablespoons balsamic vinegar
  • 3 small heads Red Leaf lettuce or 1 large head butter or Oak leaf
  • 2 cups leftover acorn squash wedges, cut into 2-inch chunks, at room
  • 3 small heads Red Leaf lettuce or 1 large head butter or Oak leaf
  • 1/3 cup acorn squash seeds, roasted
  • 2 cups leftover acorn squash wedges, cut into 2-inch chunks, at room
  • + 5 more ingredients
    • 2 tablespoons balsamic vinegar
    • ½ teaspoon kosher salt
    • 1/3 cup acorn squash seeds, roasted
    • 3 tablespoons extra-virgin olive oil
    • 3 tablespoons extra-virgin olive oil

Place the lettuce in a large salad bowl. Top with the squash and seeds. Season with the salt, drizzle with the vinegar and oil, and toss the salad gently. Serve with warm, crusty bread.

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network