Acorn Squash Fall Seasonal Salad Recipe
Whipped Burrata ~ Salted Granola ~ Quince Vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roast the Acorn Squash
Preheat your oven to 400°F (200°C). Cut the acorn squash in half and remove the seeds. Brush the cut sides with olive oil, and season with salt and pepper. Place cut side down on a baking sheet and roast for 25-30 minutes until tender.
- 2
Prepare the Quince Vinaigrette
In a bowl, combine finely chopped quince, olive oil, apple cider vinegar, honey, salt, and pepper. Whisk until well combined and set aside.
- 3
Assemble the Salad
In a large bowl, toss the mixed greens with the vinaigrette. Once the squash has cooled slightly, scoop the flesh out and mix it with the greens.
- 4
Serve the Salad
Plate the salad and top with whipped burrata and sprinkle with salted granola for crunch.
