Roasted Acorn Squash Salad

Cyd McDowell, Real Simple NOVEMBER 2004
  • small heads Red Leaf lettuce or 1 large head butter or Oak leaf
  • 2 Cups  leftover acorn squash wedges, cut into 2-inch chunks, at room
  • 1/3 Cup  acorn squash seeds, roasted
  • 1/2 Teaspoon  kosher salt
  • 2 Tablespoons  balsamic vinegar
  • 3 Tablespoons  extra-virgin olive oil

Directions RichSnippets

Click Here For Directions

Recipe Details

Rate this Recipe

The Daily Meal Editors and Community Say...