Roasted Acorn Squash Salad

Real Simple
Roasted Acorn Squash SaladRecipe
Photo: Lisa Hubbard
Makes 4 servings


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3 small heads Red Leaf lettuce or 1 large head butter or Oak leaf
2 cups leftover acorn squash wedges, cut into 2-inch chunks, at room
1/3 cup acorn squash seeds, roasted
1/2 teaspoon kosher salt
2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil


Place the lettuce in a large salad bowl. Top with the squash and seeds. Season with the salt, drizzle with the vinegar and oil, and toss the salad gently. Serve with warm, crusty bread.

Created date

March 2005

Nutritional Information

Calcium 52 mg
Calories 192
Caloriesfromfat 72 %
Carbohydrate 12 g
Cholesterol 0 mg
Fat 16 g
Fiber 2 g
Iron 3 mg
Protein 4 mg
Satfat 2 g
Sodium 149 mg