Acorn Squash with Arugula and Roasted Pecans
Author: Dana Garner
Recipe type: Salad
Prep time:
Cook time:
Total time:
Serves: 4-6
- 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
- Slice Acorn Squash crossways into ½ inch thick flower shapes.
- Brush with olive oil and sprinkle with salt. Sprinkle with salt.
- Roast in the oven for 350 degrees for 45 minutes.
- While squash is roasting, make the dressing.
- In a medium skillet, saute' finely chopped onion until tender and translucent.
- Add the apple cider vinegar and apple cider to the skillet.
- Cook until it reduces in half.
- Whisk in 2 tablespoons of Dijon mustard.
- Add olive oil and whisk some more.
- Whisk in white pepper (about a ½ teaspoon). It's best to add a little taste, then sprinkle more.
- Add salt to your taste. Whisk the dressing and pour into a dressing pitcher or pouring container.
- Place a bed of arugula on a plate.
- Add two squash slices.
- Sprinkle with pecans.
- Drizzle with the dressing.
- 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/
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