Winter squash salad

Indulge in the rich flavors of roasted winter squash salad, featuring seasonal herbs and zesty vinaigrette for a delightful culinary experience.

Ingredients:

• 3 tablespoons olive oil, divided
• 2 acorn squash (about 2 lb. each), halved lengthwise, seeds removed
• 1 teaspoon kosher salt, divided
• ½ teaspoon black pepper, divided
• 230g cremini mushrooms, trimmed and chopped
• 1 large shallot, chopped
• 140g baby spinach
• 5 slices sandwich bread, cut into ½-in. pieces
• 110g crumbled goat cheese, divided
• 140g mixed greens
• 1 teaspoon lemon juice

Instructions:

1. Preheat the oven to 425°F.
2. Spread 1 tablespoon of oil on the exposed side of the squash halves; season them with ½ teaspoon of salt and ¼ teaspoon of pepper. Place the squash halves with the cut side facing down on a baking sheet lined with parchment paper; bake until they are slightly soft, which should take around 20 to 25 minutes. Take them out of the oven and flip them over with the cut side facing up.
3. While the squash is baking, warm up 1 tablespoon of oil in a large skillet over medium-high heat. Cook the mushrooms and shallot in the skillet, stirring occasionally, until they are soft, which should take about 5 minutes. Add the spinach and cook until it wilts, for about 1 minute. Season with ¼ teaspoon of salt and ⅛ teaspoon of pepper. Remove the skillet from the heat and gently mix in the bread and cheese.
4. Split the mushroom mixture evenly between the squash halves, put them back in the oven, and bake until they are tender, which should take around 8 to 10 minutes. Increase the oven temperature to high broil. Broil the squash until they are lightly browned, for about 3 to 5 minutes.
5. Mix the greens with lemon juice and the remaining 1 tablespoon of oil, ¼ teaspoon of salt, and ⅛ teaspoon of pepper. Serve the salad alongside the stuffed squash.

Summary:

• Calories: 1744 kcal
• Fat: 96 g
• Protein: 44 g
• Carbs: 199 g
• Potassium: 4019 mg
• Magnesium: 400 mg