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Acorn Squash Summer Salad

A vibrant summer salad with roasted acorn squash, fresh greens, and a balsamic vinaigrette for a sweet and savory seasonal dish!

Ingredients

  • Organic spring mix greens

  • Organic wild arugula

  • Organic fennel seed

  • Organic apples, thinly sliced (pears or pomegranates work great too)

  • Organic DFF acorn squash sliced into rings or moons

  • Organic pecans (optionally toasted for extra flavor)

  • Gorgonzola (goat cheese or white cheddar work great too)

  • Favorite organic DFF microgreens

  • --------------------------

  • 1/2 cup organic EVOO

  • 1/4 cup organic balsamic vinegar

  • 1/8 cup organic shallot minced, ~1/2 shallot

  • 1 organic garlic clove minced

  • 1 tsp organic dijon mustard

  • 1 tsp organic honey

  • 1/4 tsp pepper

  • 1/4 tsp sea salt or pink Himalayan salt

Instructions

    • Cook acorn squash rings or moons until easily pierced with a fork
    • Slice acorn squash again into bit-sized pieced
    • Combine all ingredients in a bowl, mix, and enjoy!
    • Combine all ingredients into a jar and shake!
    • Dressing should be kept in your fridge for about 2-3 weeks

Culinary Inspiration