Acorn Squash with Arugula and Roasted Pecans
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 4 cups arugula salad
  • 2 small acorn squash
  • ½ cup pecans, roasted
  • ¾ cups apple cider or freshly squeezed apple juice (VitaMix Blender)
  • ½ small sweet onion, finely chopped
  • ½ cup olive oil
  • 2 teaspoons apple cider vinegar
  • Parmesan cheese, freshly grated.
  • salt and pepper to taste
Instructions
  1. Slice Acorn Squash crossways into ½ inch thick flower shapes.
  2. Brush with olive oil and sprinkle with salt. Sprinkle with salt.
  3. Roast in the oven for 350 degrees for 45 minutes.
  4. While squash is roasting, make the dressing.
  5. In a medium skillet, saute' finely chopped onion until tender and translucent.
  6. Add the apple cider vinegar and apple cider to the skillet.
  7. Cook until it reduces in half.
  8. Whisk in 2 tablespoons of Dijon mustard.
  9. Add olive oil and whisk some more.
  10. Whisk in white pepper (about a ½ teaspoon). It's best to add a little taste, then sprinkle more.
  11. Add salt to your taste. Whisk the dressing and pour into a dressing pitcher or pouring container.
  12. Place a bed of arugula on a plate.
  13. Add two squash slices.
  14. Sprinkle with pecans.
  15. Drizzle with the dressing.
  16. Grate the Parmesan on top and serve.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/acorn-squash-with-arugula-and-roasted-pecans/