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Roasted Acorn Squash Salad

This was a curiously satisfying salad, probably because I roasted the acorn squash which gave it some texture, especially the peel which became brittle and delicious like a healthy potato chip. I usually microwave squash because it is easier and saves time but, since I was roasting some Cubanelle peppers that I got my hands on anyway, I bunged everything in together.

1/2 an acorn squash, well washed, cut into thirds, seeds and strings removed

1/3 a white onion, peeled and cut into half moons

1 Cubanelle or red pepper, washed, halved, stem and seeds removed

Large handful of mixed greens

1 Tbsp + 1 Tbsp olive oil

2 tsps red wine vinegar

1 tsp maple syrup, boiled cider or pomegranate molasses

Chopped chives or chopped fresh herbs for garnish (optional)

Preheat the oven to 400.

Line a baking tray with parchment paper. Rub the squash peel with a bit of one tablespoon of the oil before laying it on the tray. Add the peppers and onions as well and drizzle with what is remaining of the tablespoon of oil.

Place in oven and bake for 25 minutes, turning over at the half way mark and removing the onions if they start to char too much for your taste.

Mix the remaining olive oil with the vinegar, sweetener and a little salt. Whisk to emulsify.

Place the greens on your serving plate and fluff lightly for presentation purposes.

Remove the vegetables from the oven and peel and slice the red pepper (Cubanelle peppers do not need to be peeled but will need to be sliced.)

Distribute the onion and peppers over the top of the greens and place the acorn squash slices on top of that.

Drizzle everything liberally with the dressing and sprinkle with the garnishes if using.


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