Fall Squash Salad

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INGREDIENTS

For the salad

  • 4 cups mixed greens

  • 1 large acorn squash, deseeded and sliced

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

  • ½ cup quinoa, cooked

  • 1 Granny Smith apple, diced

  • ¼ cup Mariani Chopped Walnuts

  • 2 tablespoons crumbled goat cheese

  • 3 tablespoons pomegranate arils

For the dressing

  • ½ cup olive oil

  • ¼ cup balsamic vinegar

  • 1 teaspoon Dijon mustard

  • 1 tablespoon maple syrup

  • Salt and pepper, to taste

INSTRUCTIONS

  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

  2. In a large bowl, toss the acorn squash with the olive oil, salt, and pepper. Lay the squash out on the baking sheet and bake for 25 minutes. Allow it to cool for at least 15 minutes before assembling the salad.

  3. Add the greens, roasted squash, quinoa, apple, walnuts, goat cheese, and pomegranate to a large bowl. Toss to combine.

  4. Add all the dressing ingredients to a small bowl. Whisk to combine.

  5. Pour the dressing over the salad, serve, and enjoy!