Roasted Acorn Squash Salad

Author: 
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
  • 3 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

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Recipe Details

Serves: 
4

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