![]() Toss the sliced squash in oil, maple syrup, cinnamon, and sea salt until well coated.Slice the acorn squash into 1/2 inch slices and set in a medium bowl.Cut the ends off your acorn squash, then slice it in half, and core it with a spoon.Parmesan cheese shavings – To make this recipe completely vegan, omit the cheese or substitute in a plant-based cheese alternative. However, make sure to watch the added sugar content, and try to find an unsweetened product if you can. Or, you can substitute walnuts or macadamia nuts instead.ĭried cranberries – Raisins, craisins, dried blueberries, or dried cherries would work perfectly in this roasted squash salad. Raw hazelnuts – You can completely omit these if you are allergic to nuts or hazelnuts. Maple syrup – You can use honey or agave in place of the maple syrup in the salad dressing, but the taste will obviously be a little different.Īpple cider vinegar – Red wine vinegar, regular white vinegar, or even balsamic vinegar are great substitutions for the maple salad dressing. However, it may change the flavor of your dressing slightly. Olive oil is also heart-healthy and is great for salad dressings. If you use butternut squash, you need to peel it either before or after you roast it, as the skin is not edible.Īvocado oil – The only other oil I would recommend using is olive oil. SubstitutionsĪcorn squash – Butternut squash, delicata squash, or other winter squash would work just fine in this recipe. Parmesan cheese shavings – Finishing your salad with a sprinkle of parmesan cheese shavings brings out some saltiness and cheesiness that pairs so well with the other flavors in this winter squash salad. Pomegranate seeds – One of my favorite fall and winter fruits, pomegranate seeds are so beautiful in this recipe, and add a lot of color, freshness, and sweetness, too! Mixed greens – A combination of baby spinach, arugula, and baby kale leaves is the perfect base for this salad.ĭried cranberries – These add a little bit of sweetness and more texture to this winter squash salad. There are old hazelnut orchards everywhere here, so I had to make a fall recipe featuring them! Start with whole, raw hazelnuts, then toast them on the same baking sheet that you’re roasting your acorn squash on. Raw hazelnuts – Hazelnuts, also called Filberts here in Oregon, are huge where I’m from. A little bit goes a long way, especially if you’re trying to watch your salt intake.Īpple cider vinegar – Another fall flavor that adds depth and a little tartness to the maple dressing.ĭijon mustard – This ingredient helps to make the homemade salad dressing a little creamy, and gives it another delicious flavor! Sea salt – Use a tiny bit on the acorn squash, and a little bit in the maple dressing, too. Maple syrup – This natural sweetener adds a lot of flavor to the salad dressing, and you’ll want to use a little bit to flavor your acorn squash, too!Ĭinnamon – Fall calls for cinnamon, and it pairs so nicely with the acorn squash! Acorn squash – It wouldn’t be acorn squash salad without acorn squash! SThis winter squash is full of vitamin A, potassium, and fiber, making it a really healthy salad topping!Īvocado oil – My go-to healthy cooking oil, you’ll use it in both the maple dijon dressing and the roasted acorn squash.
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