Roasted Squash Fall Salad Recipe

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Over fall break we made a quick two-day trip to explore Wisconsin. After spending a few hours exploring the University of Madison campus we decided to grab a quick lunch at Great Dane Pub & Brewing Company. I ordered the MOST.AMAZING.SALAD. Roasted squash and goat cheese croquettes over a bed of mixed greens tossed in a whole grain mustard vinaigrette. It was plate licking good.  As soon as I got home, I began a mission to recreate it at home. Like sandwiches, I deeply believe salads always taste better when prepared by someone else but this roasted squash fall salad recipe turned out just about as good as the real thing. 

Ingredient list: 

1 acorn squash

1 tbsp olive oil 

1 tsp garlic powder

1 tsp salt

½ tsp black pepper 

⅛ tsp dried thyme 

⅛ tsp dried rosemary 

1/2cup chopped red onion 

4oz crumbled goat cheese 

1/2cup roughly chopped pecans 

8 cups mixed green salad tossed in olive oil and balsamic vinaigrette 

Optional: protein of choice 

Directions: 

Cut acorn squash in half and remove seeds.

Place the cut squash in a baking dish. Baste with olive oil and sprinkle with salt, pepper, garlic, thyme, and rosemary. 

Roast at 425 degrees for 50 minutes. 

Once cooked, allow to cool and remove peel. 

To assemble each salad I used:

1 chicken and apple sausage (simply sliced and heated until charred) 

1/4 of the roasted squash

2tbsp chopped red onion 

1 oz goat cheese crumbles 

2 tbsp roughly chopped pecans 

2 cups mixed salad greens 

Notes: 

Next time I make this roasted fall squash salad I want to take it to the next level by using this whole grain mustard dressing and this goat cheese preparation

This salad would pair well with this corn chowder for a complete fall meal. 

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