Roasted acorn and delicata squash salad
Enjoy a symphony of flavors with this delectable roasted acorn and delicata squash salad. Perfect combination of sweet and savory, a truly culinary delight!
Ingredients:
- 1 medium acorn squash (1 1/2 lb), quartered lengthwise, seeded, cut into 1/3" slices
- 1 medium delicata squash (1 lb), halved lengthwise, seeded, cut into 1/3" slices
- 2 tbsp plus 1/4 cup extra-virgin olive oil, divided
- sea salt
- freshly ground black pepper
- 4 tsp unpasteurized apple cider vinegar
- 1/2 cup cooked wheat berries, drained, cooled
- 2 oz small red or green mustard leaves (about 4 cups, loosely packed)
- 2 oz arugula leaves (about 4 cups, loosely packed)
- 1/4 cup thinly sliced red pearl onions or shallots
- 4 oz aged goat cheese, rind removed, shaved
- 1/4 cup Spiced Pumpkin Seeds
Instructions:
- Preheat the oven to 200 °C. Cover 2 baking sheets with parchment paper. Place acorn squash slices on one sheet and sliced delicata squash on the other. Coat them with 1 tablespoon of oil, 1/4 teaspoon of salt, and a sprinkle of pepper.
- Put the trays in the oven and bake for 30 minutes; turn the squash over, switch the trays' positions, and bake for another 10-15 minutes until they start to turn golden. Take them out of the oven and let them cool down.
- Mix vinegar, 1/4 cup of oil, 1/4 teaspoon of salt, and adjust the pepper to your liking in a bowl; add wheat berries.
- Arrange half of the greens on a serving platter or at the bottom of a wide bowl, then top with half of the acorn squash, delicata squash, pearl onions, goat cheese, and pumpkin seeds. Drizzle half of the dressing on top; repeat the layers with the remaining ingredients and dressing. Gently toss everything together; serve immediately.
Summary:
- Calories: 1700 kcal
- Fat: 125 g
- Protein: 45 g
- Carbs: 122 g
- Potassium: 3765 mg
- Magnesium: 581 mg