Autumn Arugula Salad with Roasted Acorn Squash

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Autumn Arugula Salad with Roasted Acorn Squash is a fall inspired salad that makes the most of seasonal vegetables available at the farmer’s market. This salad is filling enough for a main dish or a side.

Autumn Arugula Salad with Roasted Acorn Squash | Bites of Bri

Well folks…It’s officially fall. I hope you had a great weekend full of fun and relaxation! We attended a wedding, celebrated a family birthday, and had plenty of downtime which was much needed around here!

I have to admit that up until a couple years ago, I’d never had an acorn squash. I don’t know what I was thinking. They’re delicious and once roasted, the tough outer skin is edible and super soft. Sure beats peeling a butternut squash, if you ask me :)

Autumn Arugula Salad with Roasted Acorn Squash | Bites of Bri

When I was thinking about the types of ingredients to include in my fall-inspired autumn salad, I knew I wanted to include goat cheese (a favorite), fried shallots, and roasted acorn squash. A trip to Trader Joe’s revealed that pomegranates are back in season so they were a necessity for this salad too. And who doesn’t love a little bacon on their salad…a little goes a long way.

This salad would be a stunner if you’re having company (I’m thinking Thanksgiving), but it’s also easy enough to make on a random Sunday for lunch (been there…done that).

Autumn Arugula Salad with Roasted Acorn Squash | Bites of Bri

Preheat the oven to 400 degrees.

Start by roasting the squash. You can do this way in advance and add the roasted room temperature squash to the salad, or you can serve the squash fresh from the oven warm. Your choice.

Start by washing the squash well and then slicing it in half (top to bottom). Once halved, use a large spoon to remove the seeds. Then, slice each half into slices making sure to cut it so that you can see the pretty shape of the squash once roasted. We eat with our eyes..I’m tellin ya!

Autumn Arugula Salad with Roasted Acorn Squash | Bites of Bri

Add the squash to a roasting pan and add a tbsp of olive oil as well as a sprinkle of salt and pepper. Roast the squash for 25-30 minutes until tender and golden.

Autumn Arugula Salad with Roasted Acorn Squash | Bites of Bri   Autumn Arugula Salad with Roasted Acorn Squash | Bites of Bri   Autumn Arugula Salad with Roasted Acorn Squash | Bites of Bri

To make the dressing, combine the vinegars, olive oil, honey, Dijon, and a small diced shallot in a mason jar (or a bowl). Shake (or stir) and then add a sprinkle of salt and pepper. This will make enough dressing for multiple salads and it will last in the refrigerator for a few days.

Roast the squash for 25-30 minutes until tender and golden.   Autumn Arugula Salad with Roasted Acorn Squash | Bites of Bri

Just before serving, slice the shallots into rings and toss them with a little all purpose flour. Add a ¼ cup of canola oil to a small pan and add the shallots once the oil is hot. Toss until the shallots are golden. Once golden, remove the shallots to a paper towel lined plate. Sprinkle the fried shallots with a little salt. (NOTE: you may need to do this in two steps to avoid overcrowding).

Autumn Arugula Salad with Roasted Acorn Squash | Bites of Bri   Autumn Arugula Salad with Roasted Acorn Squash | Bites of Bri

Autumn Arugula Salad with Roasted Acorn Squash | Bites of Bri   Autumn Arugula Salad with Roasted Acorn Squash | Bites of Bri

To assemble the salad, add the arugula. Top with the pomegranate arils, crumbled goat cheese, sliced bacon, fried shallots, and roasted squash.

Autumn Arugula Salad with Roasted Acorn Squash | Bites of Bri

Enjoy this autumn salad for lunch or dinner.

Autumn Arugula Salad with Roasted Acorn Squash | Bites of Bri

I’m thinking I’ll bring it to our family Thanksgiving.

Autumn Arugula Salad with Roasted Acorn Squash | Bites of Bri

Autumn Arugula Salad with Roasted Acorn Squash

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 entree salads

Autumn Arugula Salad with Roasted Acorn Squash is a fall inspired salad that makes the most of seasonal vegetables available at the farmer’s market. This salad is filling enough for a main dish or a side.

Ingredients

  • 1 small acorn squash
  • 1 tbsp olive oil
  • salt/pepper
  • ¼ cup canola oil
  • 2 small shallots, sliced into rings
  • 4 oz goat cheese, crumbled
  • 1 package pomegranate arils (mine was about 5 oz worth)
  • 4 slices bacon, cooked until crispy
  • 4 cups arugula
  • for the dressing:
  • 1/4 cup olive oil
  • 1/8 cup white wine vinegar
  • 1/8 cup apple cider vinegar
  • 1 tsp Dijon mustard
  • 3 tsp honey
  • 1 small shallot, minced
  • salt/pepper

Instructions

  1. Preheat the oven to 400 degrees.
  2. Start by roasting the squash. You can do this way in advance and add the roasted room temperature squash to the salad, or you can serve the squash fresh from the oven warm. Your choice.
  3. Start by washing the squash well and then slicing it in half (top to bottom). Once halved, use a large spoon to remove the seeds. Then, slice each half into slices making sure to cut it so that you can see the pretty shape of the squash once roasted. We eat with our eyes..I’m tellin ya!
  4. Add the squash to a roasting pan and add a tbsp of olive oil as well as a sprinkle of salt and pepper.
  5. Roast the squash for 25-30 minutes until tender and golden. (You can roast the bacon at the same time if you don't have extra cooked bacon lying around)
  6. To make the dressing, combine the vinegars, olive oil, honey, Dijon, and a small diced shallot in a mason jar (or a bowl). Shake (or stir) and then add a sprinkle of salt and pepper. This will make enough dressing for multiple salads and it will last in the refrigerator for a few days.
  7. Just before serving, slice the shallots into rings and toss them with a little all purpose flour. Add a ¼ cup of canola oil to a small pan and add the shallots once the oil is hot. Toss until the shallots are golden. Once golden, remove the shallots to a paper towel lined plate. Sprinkle the fried shallots with a little salt. (NOTE: you may need to do this in two steps to avoid overcrowding).
  8. To assemble the salad, add the arugula. Top with the pomegranate arils, crumbled goat cheese, sliced bacon, fried shallots, and roasted squash.
http://bitesofbri.com/2014/10/autumn-arugula-salad-roasted-acorn-squash/

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Comments

    • Bri says

      Hannah, great idea! I’ve never tried tempeh bacon. You could also omit the bacon if you wanted to just go vegetarian with this salad.

  1. says

    Oh how perfect! I tend to go with super simple salads…like spinach, tomatoes and oil and vinegar! ha! BUT this looks like the ultimate fall salad! So many awesome elements! I really love the bacon and fried shallots! yum!

    • Bri says

      I like simple salads when I’m serving them as a side, but if I want salads for dinner to fly around here…they need some heft!

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