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As the leaves turn and the air becomes crisp, the significance of seasonal ingredients in cooking becomes ever more apparent. Embracing the flavors of fall not only enhances the dining experience but also connects us to the rhythms of nature. Among the stars of autumn's harvest is the acorn squash, a versatile and nutritious vegetable that elevates any dish it graces.

Warm Autumn Acorn Squash Salad

Indulge in the comforting flavors of fall with this Warm Autumn Acorn Squash Salad, perfect for an easy weeknight dinner or a festive gathering. Roasted acorn squash adds a creamy richness, while the mix of greens, quinoa, and cranberries brings a delightful crunch. Drizzled with a maple-dijon dressing, this salad connects you to the season and nourishes the soul. Try it tonight and savor every bite of autumn's bounty.
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Ingredients
  

1 medium acorn squash, halved and seeds removed

2 tablespoons olive oil

Salt and pepper, to taste

4 cups mixed greens (baby spinach, arugula, and kale)

1/2 cup cooked quinoa

1/4 cup dried cranberries

1/4 cup pecans, roughly chopped

1/2 cup feta cheese, crumbled (optional)

2 tablespoons maple syrup

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

1/2 teaspoon ground cinnamon

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven: Preheat your oven to 400°F (200°C).

    Prepare the squash: Place the acorn squash halves cut-side up on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt, pepper, and cinnamon.

      Roast the squash: Roast the squash in the preheated oven for about 30-35 minutes, or until tender and lightly caramelized. Check for doneness by inserting a fork; it should easily pierce the flesh.

        Toast the pecans: While the squash roasts, in a small skillet over medium heat, toast the chopped pecans for about 5 minutes, stirring occasionally, until fragrant and golden. Remove from heat and set aside.

          Mix the salad base: In a large bowl, combine the mixed greens, quinoa, dried cranberries, and toasted pecans. If using feta cheese, add it to the mixture.

            Prepare the dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, maple syrup, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper until well combined.

              Combine the salad: Once the squash is done roasting, let it cool for a few minutes. Use a spoon to scoop out some of the flesh from the center of the squash to create a small bowl.

                Assemble the salad: Place the salad mixture into the roasted acorn squash halves. Drizzle the dressing over the salad, ensuring everything is well coated.

                  Garnish and serve: Finally, garnish with fresh parsley and serve the warm salad immediately. Enjoy the cozy flavors of autumn!

                    Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings