As many of my fellow Southerners know, fall weather in Nashville is pretty unpredictable. One morning you’ll be missing the pool due to the heat, and the next day you find yourself dusting off that winter coat. I’ve been cooking warmer dishes like curry, and chili, but I also like to take advantage of the produce of the season, like squash!
Delicata squash was originally what I wanted to cook for this salad, but after searching many stores, I gave up and settled on acorn squash from a local farmer.
What I love about this salad is the mix of flavors, textures, and color! Acorn squashes are naturally sweet, FYI.
TO CUT AN ACORN SQUASH
- They’re nearly impossible to peel, so don’t bother.
- A ripe acorn squash is a dark green with some orange coloring mixed in. It should not be mushy.
- The more yellow the squash, the sweeter it’ll be.
- Have a large, sharp knife on hand. To half, cut through the stem end to the point, rather than across the diameter.
- Once halved, cut pieces along the diameter. For video instructions, click here.
Autumn Squash Salad
1 acorn squash, sliced
1 bag LoveBeets – Organic Cooked Beets, diced
1 bag raw spinach leaves
Raw pumpkin seeds
Pistachios, shelled and crushed
Feta cheese, crumbled
1. Pre-heat oven to 325 degrees F. Slice acorn squash as directed above.
2. On a non-stick baking sheet (or grill tray), spread acorn squash slices out evenly. Lightly coat in olive oil, and a tiny pinch of salt.
3. Put in oven and cook for 45 minutes.
4. In the meantime, place diced beets in oven-safe dish, lightly coat them in olive oil, and cook for 20 minutes.
5. Let beets and squash cool before assembling salad.
6. Arrange salad: spinach, squash, beets, dried cranberries, raw pumpkin seeds, pistachios, and crumbled feta.
7. Lightly spray or pour olive oil and balsamic vinegar as dressing.
If you loved this recipe, leave me a comment or share on Instagram, @goodafeats, #goodAFeats!