In the fall, I love to make seasonal salads. This one with roasted acorn squash is always a favorite. It’s super easy, especially when you pick up one of Earth Fare’s rotisserie chickens. You can replace the acorn squash with butternut, pumpkin or you favorite winter squash.
This salad is topped with a delicious maple tahini dressing.
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Ingredients
salad
- arugula salad I used half of organic girls container
- 1 acorn squash
- 1 tablespoon oil
- 1 teaspoon cinnamon
- rotisserie chicken breast sliced
- pumpkin seeds
- goats cheese
- pomegranate seeds
dressing
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 2 tablespoons apple cider vinegar
- 2 cloves garlic
- 5 tablespoon water or more to reach desired consistency
- dash salt & pepper
Ingredients
salad
dressing
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Instructions
- Preheat oven to 400 degrees. Cut the acorn squash in half and scoop out seeds and pulp. With cut side down, slice into 1 inch slices. Place slices on a sheet pan, coat with oil and sprinkle with cinnamon. Roast for 30 minutes or until cooked through. Set aside to cool. (this step can be done ahead of time and placed in the fridge a day or two ahead. That way you can assemble the salad quicker the day you make it)
- To make the dressing, put all dressing ingredients into a blender and blend until creamy. Add more water to thin it out to your desired consistency. Add more salt and pepper to taste. Set aside.
- For the salad, place arugula in a salad bowl. Top with chicken slices, roasted acorn squash, pumpkin seeds, goat cheese and pomegranate seeds. Toss with dressing or serve on the side.
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