Maple Roasted Squash Salad
Last summer we experimented with growing squash in our backyard garden. The acorn squash ended up doing the best and we were fortunate to grow 6 hearty squash babies.
What I love about acorn squash is that it is one of the easiest of it’s species to cook. Since the skin is quite thin and once cooked it becomes very soft - it is entirely possible to eat the squash whole - skin and all.
This is great for 2 reasons. One, it cuts down on cooking time and removes the barrier of having to peel the squash. Two, when we can eat the skin off of a vegetable like squash, we are increasing the nutrient density of the food.
Ingredients
1 Acorn Squash (medium, seeds removed, sliced)
3 tbsps Maple Syrup
Sea Salt & Black Pepper (to taste)
1/3 cup Pumpkin Seeds
1 1/2 tsps Lime Juice
1/8 tsp Cayenne Pepper
1 1/2 tbsps Apple Cider Vinegar
1/4 cup Extra Virgin Olive Oil
1 tsp Dijon Mustard
8 cups Arugula
1/3 cup Pomegranate Seeds
Directions, Serves 4
Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
Brush the acorn squash slices on both sides with the maple syrup and season with salt and pepper. Place on the baking sheet and bake in the oven for 13 to 15 minutes, flip and cook for another 13 to 15 minutes, until cooked through and slightly golden. Set aside.
Reduce the oven temperature to 300ºF (150ºC). Toss the pumpkin seeds with lime juice, cayenne, and a pinch of salt and pepper. Place on the same baking sheet used for the squash. Bake for eight to nine minutes, until toasted. Set aside.
In a small jar, pour in the apple cider vinegar, oil, dijon mustard, salt, and pepper and shake to combine.
Place the arugula in a large salad bowl and add the dressing and toss to combine. Top with the squash, pumpkin seeds, and pomegranate seeds. Divide onto plates. Enjoy!