Roasted Acorn Squash Spinach Salad – Recipe!

Hardier salads for fall and winter make perfect sense this time of year because they are so delicously satisfying and can be served as a main course.  This Roasted Acorn Squash Spinach Salad is made with fresh leafy spinach, nutty brown rice, and seasonal squash roasted to perfection to make a sweet and savory meal.

Acorn Squash are squatty ribbed and dark green on the outside, while the inside yields bright yellowish orange flesh that becomes caramelized as it cooks in the oven.  The big question most people ask is whether to keep the skin on or remove it before cooking?  I recommend leaving the skin on in this recipe – it adds texture and a toothsome bite, and it also makes it much easier to prepare.

One thing you’ll need is a good knife to cut an acorn squash in half.  I have used this inexpensive knife for years and it’s one of my favorites.  After you scoop the seeds from the center, lay the squash flat on the board, so it’s easier to cut into 1/2 inch slices — it won’t roll around on the cutting board.  Roast the slices of squash on a big sheet pan drizzled in olive oil — it will be done before the brown rice is finished.  I decided to add hot brown rice to this recipe because it adds another chewy note to the salad.  The baby spinach is a delightful green that can take-on almost any type of topping, especially winter squash, juicy pomegranate seeds and a dusting of Pecorino cheese.  It’s one big bowl of fall for dinner.

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Ingredients

1 acorn squash – halved, seeded and cut into 1/2 inch slices

1/2 cup brown rice

4 cups baby spinach leaves

1/4 cup pecorino cheese

2 tablespoons pomegranate seeds

Vinaigrette

1/4 cup white wine or apple cider vinegar

1 teaspoon Dijon mustard

1/2 clove garlic, minced

1 teaspoon granulated sugar

1/3 cup vegetable oil

2 tablespoons olive oil

pinch of salt and pepper

*olive oil for cooking

(Serves 4)

To Prepare:

1. Preheat oven to 400 degrees.  On a sheet pan drizzled with olive oil, add slices of squash, toss to coat.
2. Roast in oven for 20-25 minutes, until tender and golden brown on edges.  Cook rice according to package.
3. In a jar, add all vinaigrette ingredients and shake until combined.
4. When squash is done, remove from oven and spoon 2 tablespoons of vinaigrette over top, toss and set aside.
5. In a large bowl, add spinach leaves and top with warm rice.  Add slices on squash and dust with pecorino cheese and pomegranate seeds.  Enjoy!