Autumn Acorn Squash Salad
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Autumn Acorn Squash Salad
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An easy and texture packed salad that is full of fall flavors. Excellent for a satisfying lunch or as a vegan Thanksgiving side!
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Ingredients
- 1 acorn squash sliced, medium
- 2-3 carrot sliced, medium
- extra-virgin olive oil drizzle
- salt to taste
- black pepper to taste
- 1 cup quinoa
- 1 Tablespoon olive oil
- 2 Tablespoons pure maple syrup
- 2 Tablespoons apple cider vinegar
- 1/2 /2 cup dried cranberries
- 1/2 /2 cup almond slivered
- 1 1/2 /2 cup arugula
Instructions
- Heat oven to 425°F. On a large baking sheet, layer 1/2 inch sliced acorn squash and carrot slices evenly. Drizzle lightly with olive oil and toss with salt and pepper. Bake for 30 minutes, tossing halfway through cook time.
- Meanwhile, cook quinoa according to package directions.
- Whisk together olive oil, maple syrup, apple cider vinegar, a generous amount of black pepper, and salt to taste. Set aside until ready to assemble the salad.
- Toss together roasted squash and carrots, quinoa, cranberries, almond slivers, and arugula. Toss with dressing. Salad is excellent served warm or room temperature.
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