As the weather cools off, butternut squash tends to get all the attention, but this fall, we're highlighting some of the fantastic ways to use lesser-known squash varieties. This Roasted Acorn Squash Salad with Sorghum-Tahini Vinaigrette will be the prettiest addition to your autumn table.
Sliced into pretty half-moons, acorn squash is the undeniable star of this cold-weather salad. This humble winter squash is remarkably easy to prepare. When roasted, its skin is edible, which means there's no peeling required. Can we get a hallelujah? In this salad, the roasted acorn squash is tender, complemented by the crisp kale, which maintains a bit of bite. Sunflower seeds offer a nice crunch, while dried cranberries add sweetness. The fresh herbs (parsley and thyme) bring a delightful flavor that makes this acorn squash salad stand out. The vinaigrette hits your palate in three notes: You get acidity from the apple cider vinegar, sweetness from the sorghum syrup, and earthy, nutty flavors from the tahini.
Serve as a side with dinner or enjoy for lunch at work. You could add shredded rotisserie chicken to make this a main-dish salad.
Roasted Acorn Squash Salad with Sorghum-Tahini Vinaigrette
Servings Per Recipe: 4
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.