Page 62 - Robeson Living Fall 2020

Roasted Acorn Squash Salad
with Pecan Vinaigrette

Prep time: 15 minutes
Cook time: 35 minutes
Servings: 4

Squash:
1 small acorn squash
1 tablespoon olive oil
1/4 teaspoon sea salt
Dressing:
1/2 cup raw pecan pieces
1/4 cup olive or pecan oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1/4 teaspoon sea salt
Salad:
3-4 handfuls baby spinach
1 1/2 cups cooked farro
1 medium shallot, thinly sliced
1 ounce crumbled goat cheese

Heat oven to 425 F. To create base, slice small part of one side of squash. Trim ends from squash, cut in half lengthwise
and scoop out sides. Place cutside down and cut squash into 1/4-inch thick slices. Place on sheet tray and toss with olive
or pecan oil and salt. Roast until squash and peels are tender, 30-40 minutes.

While squash is roasting, heat small skillet over medium heat. Add pecans and toast, shaking pan, until nuts are fra-
grant. Transfer 1/3 cup of pecans to bowl and reserve remaining pecans for topping. Add oil, vinegar, maple syrup and
salt while nuts are still warm. Stir vigorously and set aside.

In large bowl, combine spinach, farro, shallot, half the squash and half the dressing. Toss to combine then lay remaining
squash on top of salad. Drizzle with remaining dressing and sprinkle with goat cheese and remaining toasted pecans
before serving.

Note: Acorn squash skin is edible but needs roasting long enough to make it tender. If unsure, use delicata squash or
skinless butternut squash.

Page 61