Gluten-Free Roasted Acorn Squash Salad
Servings: 4 servings (as a main dish; 6 as a side dish)
Calories: 522kcal
Ingredients
- 2 acorn squash
- 6 tablespoons olive oil , divided
- Kosher or fine sea salt
- Black pepper
- ¼ cup Marukan Genuine Brewed Rice Vinegar
- 3 tablespoons maple syrup , divided
- 1 tablespoon Dijon mustard
- ½ cup pecan pieces
- 2 large or 4 small cooked beets
- 5 ounces baby arugula
- 4 ounces crumbled goat cheese or feta cheese
Instructions
- Preheat the oven to 425 degrees.
- Cut the squash in half from stem to end. Scrape out the seeds with a spoon. Cut into approximately 1-inch chunks. Place on a rimmed baking sheet, drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper and roast for 30 minutes, or until fork tender and starting to brown, stirring once or twice while cooking.
- Combine the remaining olive oil with the vinegar, 2 tablespoons maple syrup, the mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Whisk well.
- When the squash is done, drizzle with 2 tablespoons of the dressing and 1 tablespoon maple syrup, toss to coat, and let cool slightly.
- Toast the pecans in a dry skillet over medium heat until warm and fragrant, stirring often, about 5 minutes.
- Cut the beets into chunks and toss with 1 tablespoon dressing.
- Toss the arugula with just enough dressing to lightly moisten. Arrange the arugula on a platter, top with the squash, beets, pecans, and cheese. Serve the remaining dressing on the side.
Nutrition
Calories: 522kcal | Carbohydrates: 42g | Protein: 10g | Fat: 37g | Saturated Fat: 8g | Cholesterol: 13mg | Sodium: 213mg | Potassium: 1168mg | Fiber: 7g | Sugar: 15g | Vitamin A: 1945IU | Vitamin C: 32mg | Calcium: 203mg | Iron: 4mg