
This salad was inspired by my new love of acorn squash. This picture was from last week’s acorn squash photo shoot. I shared a few beautiful shots last week, but I had to just show you one more. I actually took about twenty five shots! Oh, how I love digital photography.
In the fall my salads transform into warm, earthy mixtures of roasted root vegetables, squash, and crisp greens. I usually make this particular salad with butternut squash and a tangy vinaigrette, but I had acorn squash on the kitchen table from last week that had to be used. I decided to cut it crossways, roast it, and create a fall salad. With this cut, the acorn squash looks like pretty little squash flowers.
I brushed them with olive oil, sprinkled with salt, and roasted for about 45 minutes. While they were cooking I made an apple cider dressing to compliment the squash and arugula, and I roasted pecans to give it a nutty crunch. After the squash are cooked, use a sharp knife to cut off the peelings. I lay them on the pan to keep them in tact while I gently slide the knife around the edges. It really doesn’t matter if the squash breaks apart or if you choose to slice it in chunks, but I love the artsy look of the squash flower shapes.
Put a bed of arugula on each plate, two roasted squash flower slices, sprinkle with pecans, drizzle with apple cider dressing, and scatter freshly shaved Parmesan on top. This salad will be a keeper for your fall menu. Enjoy!
- 4 cups arugula salad
- 2 small acorn squash
- ½ cup pecans, roasted
- ¾ cups apple cider or freshly squeezed apple juice (VitaMix Blender)
- ½ small sweet onion, finely chopped
- ½ cup olive oil
- 2 teaspoons apple cider vinegar
- Parmesan cheese, freshly grated.
- salt and pepper to taste
- Slice Acorn Squash crossways into ½ inch thick flower shapes.
- Brush with olive oil and sprinkle with salt. Sprinkle with salt.
- Roast in the oven for 350 degrees for 45 minutes.
- While squash is roasting, make the dressing.
- In a medium skillet, saute' finely chopped onion until tender and translucent.
- Add the apple cider vinegar and apple cider to the skillet.
- Cook until it reduces in half.
- Whisk in 2 tablespoons of Dijon mustard.
- Add olive oil and whisk some more.
- Whisk in white pepper (about a ½ teaspoon). It's best to add a little taste, then sprinkle more.
- Add salt to your taste. Whisk the dressing and pour into a dressing pitcher or pouring container.
- Place a bed of arugula on a plate.
- Add two squash slices.
- Sprinkle with pecans.
- Drizzle with the dressing.
- Grate the Parmesan on top and serve.