Fall is slowly creeping it's way into Louisiana and this week at the farmer's market it was evident that fall produce has started to arrive. Squash, of all kinds are everywhere you look. So, in an attempt to eat a little lighter this week, because lately I've been eating like I don't have to go to the beach in a week...which I do, I decided to go the salad route with my acorn squash. And what a salad it is y'all. This spicy honey roasted acorn squash salad is scrumdillyumtious and you definitely won't feel like you are missing anything in the food department.
A friend of mine brought me back some chile infused honey from Lafayette and I have been dying to use it. I love combining sweet and spicy with ingredients like squash or sweet potatoes especially if they are roasted because their natural sweetness comes out already. I knew that the infused honey would be perfect for the squash and turns out I was right.
The combination of sweet and spicy, crunchy toasted walnuts, creamy goat cheese, and chewy dried cranberries makes for an epic salad that is just as beautiful as it is delicious. I used my bourbon Dijon vinaigrette (recipe here) and I officially fell in love with this salad.
I could eat this salad everyday for lunch or it would be great for a light dinner served with a piece of fish or chicken. You could also just stick to the salad and have a delicious meatless meal.
It's the prettiest, falliest, salad and you can feel good about eating it!
- 1 Acorn Squash, seeded, and sliced
- 1 Cup Toasted Walnuts (heat the nuts in a dry pan over medium heat, shaking occasionally and watch closely until you start to smell the nutty flavor, take off heat and cool)
- 1 Tbsp. Olive Oil
- 1/2 Tsp Salt
- 1/4 Tsp. Pepper
- 1/4 Cup of Crumbled Goat Cheese
- 1/4 Cup of Dried Cranberries
- Bourbon Dijon Vinaigrette
- Infused Honey (cook a jalapeno or another hot pepper in 1/2 cup of honey and cook for about 30 minutes until the pepper has infused the honey, let cool and remove pepper, you could alternatively use cayenne and honey on the squash as well for the same effect)
- Spring Mix Salad or Your Favorite
- Heat oven to 400 degrees.
- After you seed and slice your acorn squash, place it on a silpat lined baking sheet or parchment lined.
- Toss with squash slices with olive oil and salt and pepper and roast for about 35 minutes.
- Remove from the oven and then drizzle the squash with a little of the infused honey making sure to drizzle each squash slice evenly.
- Put the squash back into the oven and continue to cook for another 10 minutes.
- While your squash cooks, layer your lettuce, walnuts, goat cheese, and cranberries in a large serving bowl.
- When the squash has finished cooking, let cool slightly and then layer your squash on the rest of the salad mixture.
- Dress right before serving.
This salad is pretty enough to use for entertaining, but easy enough for you to make any night of the week and you really can't beat that!
No excuses, make this salad and do something good for your body, would ya?