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Photo: Lisa Hubbard Photo by: Photo: Lisa Hubbard

Roasted Acorn Squash Salad

Real Simple NOVEMBER 2004

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calcium: 52mg
  • Calories: 192
  • Calories from fat: 72%
  • Carbohydrate: 12g
  • Cholesterol: 0mg
  • Fat: 16g
  • Fiber: 2g
  • Iron: 3mg
  • Protein: 4mg
  • Saturated fat: 2g
  • Sodium: 149mg
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Roasted Acorn Squash Salad recipe

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