I love acorn squash because it is compact and can be stored for months at a time in your pantry. It can also be prepared a number of ways, all of which are simple and cost effective. You can buy a bunch of it now while it is in season and keep it on hand to use throughout the winter. Shopping this way can ultimately help you reduce the number of trips you have to take to the grocery store, limiting the amount of germs you spread and lowering your carbon footprint.
I had a squash on hand from a couple weeks ago so I spiced and roasted it and turned it into a warming salad. I used walnuts to add a nice crunch but feel free to try using pecans, pumpkin seeds, or almonds. You can prepare this salad ahead of time by pre-roasting the squash and de-seeding the pomegranate and assembling it later. This can also be a great way to use up some leftover roasted squash you have in the fridge.
I had a squash on hand from a couple weeks ago so I spiced and roasted it and turned it into a warming salad. I used walnuts to add a nice crunch but feel free to try using pecans, pumpkin seeds, or almonds. You can prepare this salad ahead of time by pre-roasting the squash and de-seeding the pomegranate and assembling it later. This can also be a great way to use up some leftover roasted squash you have in the fridge.
YIELDS
2 salads
PREP TIME
COOK TIME
TOTAL TIME
- 1 acorn squash, peeled & cubed
- 2 tbsp olive oil
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp garlic powder
- salt & pepper to taste
- For the dressing:
- 1/4 cup tahini
- 1/8 cup olive oil
- 1/4 cup apple cider vinegar
- 1/8 cup maple syrup
- 1 garlic clove
- salt & pepper to taste
- For the salad:
- 4 cups shredded kale
- seeds from 1 pomegranate
- 1/4 cup diced red onion
- 1/4 cup walnuts
Directions
1. Preheat oven to 450°F.
2. Toss squash in oil and spices and spread on a baking sheet. Bake for eight minutes, flip, and bake for eight more minutes.
3. While the squash is roasting, prepare the dressing. Add all of the ingredients to a blender and blend until smooth. Set aside.
4. Add pomegranate seeds, onion, and walnuts to a mixing bowl and mix well.
5. Remove squash from oven and add to the mixing bowl. Stir in.
6. Layer a plate with kale and add the contents from the mixing bowl.
7. Top with dressing and serve.
Also by Lauren: Vegan Apple Cider Bundt Cake
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Photo: Lauren Sacerdote
