earthboundfarmearthboundfarmRecipes / Mains / Acorn Squash & Arugula Salad
Servings: 2-4 servings
| Active Time: 20 minutes
| Total Time: 50 minutes
This seasonal salad features the natural sweetness of roasted acorn squash paired with peppery wild red arugula, toasted pecans, and a light lemon dressing. Perfect for fall meals or as a side dish or starter.
4 oz Earthbound Farm Wild Red Arugula
1 medium acorn squash
1/4 cup extra virgin olive oil (divided)
1 tbsp fresh lemon juice
1/4 cup shaved Parmesan cheese
1/4 cup toasted pecans, roughly chopped
Salt and pepper to taste
Preheat the oven to 400°F. Cut the acorn squash in half, remove seeds, and slice it into 1/2-inch thick rings. You can leave the skin on, as it becomes tender when roasted. Place the squash rings on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper.
Roast for 25-30 minutes, flipping halfway, until golden and tender. Set aside to cool slightly.
In a large bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, salt, and pepper. Add the Earthbound Farm Wild Red Arugula and toss to coat.
Arrange the roasted acorn squash rings on a serving platter. Top with the dressed wild red arugula, then sprinkle with shaved Parmesan and toasted pecans.
Enjoy immediately as a light, elegant start or side for any occasion.
