Roasted Acorn Squash & Warm Super Grain Salad
Ingredients
1 acorn squash , halved
2 cups of arugula
1 cup of kale, chopped
2 servings of Whole Foods Super Grains
1 green apple
1 handful of pomegranate seeds
1 hand full of pumpkin seeds
2 tablespoons goat cheese
Pumpkin sage vinaigrette (recipe in text below)
Directions
- Preheat oven to 350 degrees. Cut acorn squash in half, brush with olive oil, season with salt & pepper and roast for 40-50 minutes depending on softness of the squash.
- While the squash is roasting, start your grains. Simply follow boiling and preparation instructions on your grain package. We used Whole Foods 365 Super Grains. Once the grains are finished, you will add your chopped kale to the warm pot of grains to soften and wilt the kale.
- Now for the Pumpkin Sage Vinaigrette - whisk together pumpkin purée, olive oil, sage, apricot preserves, apple cider vinegar, salt & pepper. Let sit while you make the rest of the salad.
- As your squash is in the home stretch of roasting, assemble the arugula, grains with kale, green apple, pomegranate seeds, pumpkin seeds and goat cheese. Toss in the vinaigrette just before serving.
- Place one half of the squash on the plate and serve the salad inside the squash as if it is your bowl. Enjoy this delicious, healthy fall/winter seasonal salad!
Pumpkin Sage Vinaigrette
Ingredients
1/4 cup of pumpkin purée 1/4 cup olive oil (more or less depending on preferred consistency)
1-2 tablespoons of apricot preserves
1 tablespoon of apple cider vinegar
1 tablespoon of fresh chopped sage
Salt & pepper to taste
Directions
- Whisk all ingredients together until well blended and thickening of the dressing reaches your preference. Season with salt and pepper to taste.
- Other fruit preserves can be used, fall and winter fruit flavors that would pair well would be cherry, pear & pomegranate.
- Get creative and Enjoy!
