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Roasted Acorn Squash Salad with Pink Peppercorn Vinaigrette

If you don’t like pepper, you can skip them altogether and still end up with a mighty delicious side dish or first course.

Servings 4 people
Calories 289 kcal

Ingredients

  • 2 small or 1 large acorn squash halved, seeded, and cut into 1⁄4-inch slices
  • 1⁄4 cup plus 2 tablespoons extra-virgin olive oil
  • 1⁄2 teaspoon garlic powder
  • 3 fresh thyme sprigs optional
  • Kosher salt
  • 3 tablespoons white balsamic vinegar or white wine vinegar
  • 1 tablespoon pink peppercorns
  • 4 ounces mixed baby greens washed and spun dry
  • 1⁄4 cup hazelnuts toasted and roughly chopped
  • 2 tablespoons chopped mint leaves optional
  • 2 ounces ricotta salata cheese or other mild, creamy cheese

Instructions

  1. Preheat the oven to 425°F. Place the squash slices on a rimmed baking sheet and toss with the 2 tablespoons olive oil, the garlic powder, thyme sprigs, and 11⁄2 teaspoons salt. Spread the squash out in one even layer and roast, flipping halfway through, until the squash is soft in the middle and golden brown, 15 to 20 minutes. Let cool on the baking sheet and discard the thyme sprigs.

  2. In a small bowl, whisk together the
 1⁄4 cup olive oil and the vinegar. Using your hands, gently crush the pink peppercorns, then add them to the bowl. Season to taste with salt.

  3. In a large bowl, toss the baby greens with half of the vinaigrette. Transfer to a platter or serving bowl, top
with the squash, hazelnuts, mint, and cheese. Drizzle the remaining vinaigrette over the salad and some of the squash slices.
Nutrition Facts
Roasted Acorn Squash Salad with Pink Peppercorn Vinaigrette
Amount Per Serving
Calories 289 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Cholesterol 4mg1%
Sodium 24mg1%
Potassium 894mg26%
Carbohydrates 29g10%
Fiber 5g21%
Sugar 2g2%
Protein 4g8%
Vitamin A 1195IU24%
Vitamin C 32mg39%
Calcium 116mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.