Roasted Acorn Squash Wedge Salad Recipe
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 1 ½ acorn squashes
  • 1 tablespoon avocado oil
  • 1 tablespoon maple syrup
  • 1 teaspoon salt, divided
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • ½ lemon, juiced
  • 2 teaspoons Dijon mustard
  • 1 crushed garlic clove
  • ¼ teaspoon pepper
  • 1 head iceberg lettuce
  • 1 avocado
  • ¼ red onion sliced
  • ⅓ cup dried cranberries
  • ½ cup feta cheese
  • ¼ cup pumpkin seeds
Directions
  1. Preheat the oven to 400 F.
  2. Cut the squash in half and remove and discard the seeds.
  3. Cut the squash into 6 wedges.
  4. Brush with avocado oil, maple syrup and sprinkle on ½ teaspoon salt.
  5. Bake for 30 minutes.
  6. In a small bowl combine the olive oil, balsamic vinegar, lemon juice, Dijon mustard, garlic, remaining salt, and pepper.
  7. Cut the iceberg into 4 wedges and place on a platter.
  8. Dice the avocado.
  9. Place the squash wedges on the platter in between the iceberg wedges.
  10. Pour the dressing over the squash and lettuce wedges.
  11. Distribute the red onion, cranberries, feta, pumpkin seeds, and avocado over each of the squash and lettuce wedges.
  12. The roasted acorn squash wedge salad is ready to serve.