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Roasted Acorn Squash Salad

Photo: Lisa Hubbard
Yield Makes 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.