It adds the perfect touch of sweetness and acidity. The apple cider vinaigrette is delicious and brings everything together.A holiday-worthy salad, just in time for Thanksgiving!.A great seasonal salad! Lots of fall ingredients here, such as acorn squash, apples, kale, pumpkin seeds, and more.Also, have you tried my Stuffed Acorn Squash yet? This dressing is so, so good!įor more amazing seasonal salads, check out our reader favorite Butternut Squash and Brussels Sprouts Salad or Kale Apple Salad. It’s the perfect way to bring everything together with a touch of sweetness. The quick apple cider vinaigrette dressing. It doesn’t get any better than this! Oh wait…yes, it does! The dressing. However, feel free to use your favorite greens, such as mixed greens, spinach, or baby kale. The bed of greens in this fall harvest salad is a combination of lacinato kale and brussels sprouts, which is a simplified version of my easy Shaved Brussels Sprouts and Kale Salad. If you make my Roasted Acorn Squash recipe and have leftovers, you can use it here. This fall harvest salad is a great way to use all of that amazing seasonal produce.įor today’s salad recipe, I use freshly sliced honeycrisp apples, simple roasted acorn squash slices, lots of toasted pumpkin seeds and pecans. Note: If you don’t have a blender, you can whisk the dressing until combined! It just won’t be quite as smooth.It is well into fall, and we have been cooking with a lot of seasonal produce. Drizzle with the remaining dressing if desired. Top with squash, remaining pomegranate seeds, remaining pepitas, and goat cheese, if using. In a large bowl or serving platter, toss half of the dressing, ¾ cup of the pomegranate seeds, and ¼ cup of the pepitas together. Add the goat cheese, olive oil, vinegar, salt, pepper, and milk to the base of a blender. Carefully brush both sides of the squash with the remaining 2 tablespoons maple syrup. Roast until tender, about another 10 minutes. Flip the squash and return the sheet to the oven. Roast until the bottom of the squash is golden brown, about 12 minutes. Using a pastry brush, brush both sides of the squash rounds with 2 tablespoons of the maple syrup. Place the squash rounds on the prepared sheet in a single layer. Line a rimmed sheet pan with parchment paper. ![]() ![]() Preheat the oven to 400☏ with a rack in center position. Slice the acorn squash halves into 3/4-inch rounds-we’re going for a sunburst or star shape here. Cut the acorn squash in half horizontally and scoop out the seeds and strings, leaving the inside clean.Ĥ. ![]() Use kitchen towels! Lay a clean kitchen towel on top of your cutting board, and another one beneath, to give you additional traction while you cut your squash. If you don’t have a knife sharpener of your own, add one to your wish list right now! Also, a lot of kitchen supply stores host knife-sharpening events, so keep an eye out for one in your area. Here's a few tips for making the cutting process a little safer and easier.ġ. But we think this simple maple roasted squash salad will make a convert out of you-it celebrates squash in all of its delicious sweetness, and comes together quickly and easily. Thick-skinned, lumpy and admittedly a little hard to cut into, winter squash can be weirdly intimidating.
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