Creating this acorn squash salad was a culinary challenge for me. Eating natural and healthy is something I have been working on. I am definitely a “live to eat” type person and I am trying to become an “eat to live” type person. Jackie was graciously given an acorn squash by a co-worker, who had grown it in her garden. We had to figure out what to do with this beautiful thing. I am not a huge fan of squash, so I wanted to add some things to it to make a final product that was favorable to my palate. Jackie and I love beets, so that was a given. Then I thought: why not sweet potatoes as well? Potatoes make everything better. I have to admit that this earthy combination of vegetables works very well together. The beautiful colors also make for a great presentation. We served our winning roasted vegetable medley over a bed of quinoa and some fresh arugula. The crunch of the chopped almonds and the creaminess of the goat cheese made it heavenly. I whipped up a sweet dressing made from apple cider vinegar and maple syrup to top off my healthy concoction. This salad (or entrée depending on your appetite) is in the spirit of eating as our ancestors did many years ago. Our Acorn Squash salad is all-natural; it contains no processed foods. If healthy food tastes this good, I think I can make it more often.
A paleo type salad that is a healthy offering and is great as an entrée or a start to a rustic meal.
- 1 acorn squash
- 2 whole beets
- 2 sweet potatoes
- 1 C goat cheese
- 2 C cooked quinoa
- 1/2 C almonds
- 1/4 C cider vinegar
- 2 Tbsp maple syrup
- 1/4 C olive oil
- 1 c arugula
- With a sharp knife, cut acorn squash in half and remove seeds
- Place on baking sheet sliced side down.
- Peel beets (I suggest using rubber gloves) and wrap in foil
- Place foil pack on baking sheet as well.
- Wrap each sweet potato in foil and place on baking sheet.
- Roast all vegetables in 375 degree oven for 35-50 minutes (depending on size of veggies) until a fork slides out easily.
- Remove from oven and allow to cool.
- Once cool, peel squash, beets and potatoes and cut into half-inch pieces.
- In a mixing bowl, mix oil, vinegar and syrup together then add salt and pepper to taste.
- Add vegetables and toss lightly and set aside for 10 minutes.
- In a sauté pan, place almonds and sauté over medium heat tossing frequently for 5 minutes.
- Remove from pan and “rough ” chop almonds.
- On a plate, place 1/2 C quinoa and top with a 1/4 of the vegetable mixture.
- Sprinkle 1/4 of the almonds on top.
- Break apart 1/4 c of goat cheese on top.
- Serve with a garnish of arugula.
- Serve and enjoy