Roasted Acorn Squash Salad
I was looking for some "different" type salads because I am sooooo tired of green stuff lol... there is very little oil in this... and I love the idea of crumbing some low fat cheese on this for extra protein... But I would toss in some roasted chicken into this mix to make it a complete meal...
Roasted Acorn Squash Salad
Serves 4 to 6
For Baking The Squash:
3 pounds acorn squash (1 large or 2 small ones)
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
For Dressing:
2 teaspoons extra virgin olive oil
1/8 teaspoon salt, or more to taste
1/4 cup slivered almonds, toasted in the oven or on a dry skillet
1 tablespoon or so of reduced balsamic vinegar, thickened for drizzling
2 tablespoons or more crumbled cheese (optional), such as aged goat cheese, drained fresh ricotta, cottage cheese, or ricotta salata
Preheat the oven to 400 F. (As soon as it’s hot, you can toast the slivered almonds for garnishing the salad: spread them on a baking sheet and bake for 5 minutes, shaking them up once or twice, until the lightly colored and fragrant. Or toast them while the squash is roasting, or after.)
To prepare the acorn squash: With a sharp vegetable peeler or paring knife, strip the peel from the protruding ridges of the squash. You don’t need to peel more than this: leaving the rest of the peel wil help the squash to retain its shape and looks nice too. (If you are roasting a smooth squash like butternut, remove all the peel.)
With a sharp heavy knife, cut the squash in half lengthwise, and scoop out all the seeds and fibers. Place each half cut side down; trim the ends, then cut semicircular slices of squash, all about 1 inch thick.
Put all the pieces in a pile on large baking sheet, preferably non-stick or lined with parchment, or on a non-stick silicone baking mat. Drizzle the 2 tablespoons oil over the squash, sprinkle on the salt, and toss to coat with the seasonings, then spread the pieces out to lie flat, not touching.
Bake about 20 minutes, then flip the pieces over. Bake another 15 minutes, until the squash is just tender all the way through (poke with a fork to check) and nicely caramelized on the edges.
Assembling the salad:
Let the squash pieces cool on the pan until you’re ready to serve. Arrange them- in a symmetrical design or in a casual pile- on a large serving platter or on individual salad plates, with two or three slices per portion. Refresh them with drizzles of olive oil, sprinkles of salt. Scatter the almond slivers over, and then streaks or swirls of warm balsamic reduction. Finally, crumble bits of cheese all over.
