Jessica Grosman

Maple & Spice Roasted Acorn Squash Salad

Jessica Grosman
Maple & Spice Roasted Acorn Squash Salad
AcornSquashSalad.png

Maple & Spice Roasted Acorn Squash Salad

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Ingredients: (note - use organic whenever possible)

1 Acorn squash, cut into 2” cubes (reserve seeds to roast, if desired) 1/4 C + 2 T extra-virgin olive oil
1/4 C maple syrup
1/2 t sea salt, plus additional for dressing

1/2 t ground cinnamon
1/4 t dried red pepper flakes (optional)
4 C thinly sliced red cabbage (approximately 1/4 of a large head of cabbage) 1/2 apple, seeded and thinly sliced
1 1/2 T apple cider vinegar
1/4 t Dijon mustard
freshly ground black pepper
2 scallions, finely chopped
1/4 C pepitas, toasted

Directions:

Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

Place Acorn squash cubes in a large bowl. In a small bowl, whisk together 1/4 C extra- virgin olive oil, maple syrup, 1/2 t sea salt, cinnamon and red pepper flakes. Pour mixture over Acorn squash cubes and toss to coat. Put the squash cubes and any remaining liquid mixture onto the baking sheet, spreading out the cubes so they are not touching. Bake for 25 minutes. Remove from oven, stir and turn pieces over, and continue to bake for an additional 25 minutes.

While the squash is baking, add the red cabbage and sliced apple to the large mixing bowl (no need to wash it out). In the small bowl, whisk together apple cider vinegar, 2 T extra virgin olive oil, and Dijon mustard. Season to taste with salt and freshly ground black pepper. Pour dressing mixture over cabbage and apples, toss to coat.

When squash is finished roasting, pour the pan of hot squash over the cabbage-apple mixture. Allow the heat of the squash to gently wilt the cabbage - leave it undisturbed for 10 minutes.

Toss the entire bowl of ingredients together to distribute the squash among the cabbage and apples, coating with the dressing. Pour salad into a serving bowl and top with sliced scallions and toasted pepitas just prior to serving.

Notes:

recipe yields 6 generous servings
salad can be made in advance and held at room temperature for 3-4 hours
store leftovers in a covered container in the refrigerator, consume within 2-3 days