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Acorn Squash salad

October 12, 2018

salade courge poivree

Acorn Squash salad
  • 25 minutes
  • 25 minutes at 375°F
  • 6

Ingredients

  • 1 acorn squash, washed and cut in half rounds
  • 1 tbsp (15 ml) of olive oil
  • Salt and pepper, to taste
  • ¼ cup (60 ml) of Oatbox Pumpkin Spice granola
  • 2 tbsp (30 ml) of pecans, dry roasted
  • ¼ cup (60 ml) of strawberries, sliced
  • 1 cup (250 ml) of kale or mâche (corn salad)
  • 2 tbsp (30 ml) of fresh mint leaves
  • For the dressing:
  • 2 tbsp (30 ml) of tahini
  • 2 tbsp (30 ml) of hot water
  • 2 tbsp (30 ml) of olive oil
  • 1 tbsp (15 ml) of apple cider vinegar
  • ½ tsp (3 ml) of cinnamon
  • 1 tsp (5 ml) of soy sauce

Preparation

  1. 1. Preheat the oven to 375°F.
  2. 2. Brush the slices of peppermint squash with olive oil and season with salt and pepper.
  3. 3. Lay on a lined baking sheet and bake for 25 minutes or until tender.
  4. 4. Let cool.
  5. 5. When ready to serve, spread the squash with the strawberries, mint, and kale.
  6. 6. Add the granola and pecans on top.
  7. 7. For the dressing, whisk all of the ingredients together and drizzle over the salad.

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