Roasted Acorn Squash & Harvest Salad
Indulge in the lighter side of fall with this perfect side dish.
1.5 tablespoons extra virgin olive oil
4 cups arugula
1 cup red grapes, halved
1/3 cup toasted pecan pieces
a hearty handful shaved gruyere-type cheese (i used pleasant ridge reserve)
2.5 tablespoons crã¨me fraiche
2 tablespoons extra virgin olive oil
1 scallion, white part only, finely chopped
1/2 teaspoon medium ground black pepperShop this recipe
1. Preheat the oven to 400'.
2. Cut the acorn squash into quarters, scoop out seeds and prick the flesh a few times with a fork. Drizzle the squash with the oil and vinegar and rub it around to coat, being sure the flesh is coated. Lay them cut side up on a baking tray, sprinkle with salt and bake for about 35 minutes or until the outer edges are crisp and you can easily pierce through the flesh. Set aside to cool to room temperature.
3. In a mini blender or food processor, blend 1/2 Tbsp. crÃ¨me fraiche, 2 Tbsp. extra virgin olive oil, 1 tsp. honey,Â 1 scallion, white part only, finely chopped, 2 Tbsp. apple cider vinegar, Â½ tsp. sea salt, Â½ tsp. fresh ground pepper until smooth and combined. The dressing can be prepared up to three days in advance. Combine all the salad ingredients, besides the cheese, in a large bowl and toss with a few Tbsp. of the dressing (or desired amount). Arrange the squash on a plate and stuff the centers with the green salad. Top with desired amount of the shaved cheese and fresh ground pepper to finish.Â