Roasted Acorn Squash Salad Recipe Print Page

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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