This Roasted Acorn Squash Salad is one of my ultimate fall favorites. I love how these ingredients work with one another. The sweetness of the squash, the honey and the pomegranate, well balanced by the softness of the quest fresco, all brightened by the lemon thyme.
Perfect for a simple weeknight dinner by itself or as a side, and just gorgeous at the center of your holiday table.
Follow the easy steps below to make this fall perfect dish, and give green salad a break!
Roasted Acorn Squash Salad
Preheat your oven 350F
Wash, then cut the squash in half. Clean it up by removing the seeds, then slice (so they look like adorable little flowers like the ones in the pic below). Drizzle with olive oil, sprinkle a little salt and pepper and spread them on a baking sheet. Roast them for about 30 mins, flipping them halfway.
Wrap a half onion in foil and thrown it in there too.
While the veggies are roasting, cook the quinoa according to the instructions on the package.
Meanwhile, deseed the pomegranate, and set aside.
Then, make the dressing. Just add the lemon juice, olive oil, honey, thyme and salt and pepper to a medium bowl. Whisk everything and set aside.
When the veggies are roasted, slice the onions. You can also chop some of the squash, then save some of the adorable flower looking ones for garnish.
Then, add the cooked (and cooled) quinoa to a large bowl. And to that, add the roasted veggies, the pomegranate seeds, some more thyme, and half of the cheese. Season with the honey dressing and give it a little toss.
Top with the rest of the cheese and the toasted nuts and you’re all done!
Make it, take a picture and share with me on Instagram by tagging me or using #cookingwithaline