roasted squash and balsamic onion salad

We just got back from a quick trip to the coast and although I tried to eat healthy while camping (healthy camping eats?? haha!) I am craving all things homemade and vegetable today.

 

So after a trip to the store in which I pretty much bought every vegetable I could get my hands on…I’m currently simmering some roasted tomato soup on the stove, my oven is full of roasted brussels sprouts and I’m eating (while I type) this hearty fall salad that you see below:

It’s a simple salad that looks really fancy and would make a delicious side to any dinner, including dinner on the big holiday – Thanksgiving!!

Just cut up some acorn squash (or any kind of squash that makes you happy), toss it with some olive oil, salt and pepper and pop it into the oven to roast until golden brown and cooked through.  Then add your favorite salad greens to a bowl or on a platter, top with the squash, some balsamic onions, a bit of crumbly feta cheese, some sweet and spicy toasted pecans and a creamy herb dressing.

You can serve this salad by tossing everything together in a big bowl, or you can layer it on a platter with a drizzle of the dressing over the top of everything, or simply serve the dressing on the side.

This is a great salad to make ahead of time as you can serve everything at room temperature, it travels really well, and you can even assemble it last minute (as long as you have pre-roasted the veggies) so you can still enjoy time with your family without stressing about the veggie/salad side dish.

Have any questions?  Or feedback for me?  Leave a comment in the section below and I’ll get right back to you!

XO,

Jenn

roasted squash and balsamic onion salad

makes 4-6 servings

16 ounces salad greens (you can use any greens that you like here – I used a baby kale/mizuna/spinach mix because I was craving those heart greens)

3 ounces feta cheese, crumbled

roasted acorn squash (recipe below)

balsamic onions (recipe below)

sweet and spicy toasted pecans (recipe below)

lemon-herb tahini dressing (recipe HERE)

For a tossed salad: place the salad greens, squash and onions into a large bowl.  Drizzle some of the dressing over the top and toss everything to coat.  Add some of the pecans and cheese and toss again.  Serve immediately.

For a layered salad: place the salad greens on a platter.  Top the green with the squash, onions, pecans and cheese.  Serve the dressing on the side or drizzle over the top before serving.

 

for the squash:

2 acorn squash

2 tablespoons extra virgin olive oil

salt

pepper

Preheat your oven to 350 degrees.  Cut the acorn squash into half, vertically (from the stem to the pointy bottom piece.)  Using a spoon, scoop out the seeds and discard.  Place the squash cut side down, and cut it into slices, about 1/2 inch thick.  Repeat with the second squash.

Put the squash into a large bowl.  Drizzle with the olive oil and season with salt and pepper.  Toss everything together to coat.  Place the squash onto a baking sheet lined with parchment paper (you may need two baking sheets, or cook in batches) and put into the oven to roast.  Cook the squash until cooked through (you can easily pierce the squash with a knife) and golden brown.  Remove from the oven and set aside.

 

for the balsamic onions:

1 large red onion or 2 small red onions

2 tablespoons balsamic vinegar

1 tablespoon extra virgin olive oil

salt

pepper

Preheat your oven to 350 degrees.  Cut the ends off of the onion and cut the onion into half, vertically (from the stem to bottom piece.)  Peel the skin off of the onion and discard. Cut the onion into large-ish chunks and place into a bowl.  Pour the vinegar and olive oil over the onions and season with salt and pepper.  Toss to combine and let the onions sit for five minutes.  Toss once more and then place the onions onto a baking sheet lined with parchment paper and put into the oven to roast.  Cook the onions until cooked through (but still holding their shape) and have darkened around the edges.  Remove from the oven and set aside.

 

for the lemon-herb tahini dressing:

I used my super popular lemon-herb tahini dressing and it was SO good!!  Find the recipe HERE.

 

for the sweet and spicy toasted pecans:

1 cup pecans

1 teaspoon olive oil

2 tablespoons maple syrup

1/4 teaspoon hot smoked paprika

1/4 teaspoon kosher salt

Preheat oven to 350 degrees. Toss all ingredients together in a medium bowl to evenly coat nuts. Transfer to a rimmed baking sheet or a large cast-iron pan and roast, tossing occasionally, until nuts are toasted and maple syrup caramelizes, 20–25 minutes.

Transfer to a sheet of parchment and spread out in an even layer, breaking up to prevent clusters from forming.  Let cool.  Roughly chop and set aside.