Roasted Acorn Squash + Harvest Salad

sproutedkitchen.com

1 acorn squash

1 ½ Tbsp. olive oil or melted coconut oil

1 Tbsp. balsamic vinegar

few pinches of salt

4 cups arugula

½ cup cooked quinoa

1 cup halved, red grapes

1 rib of celery, sliced thin

⅓ cup toasted pecan pieces

a hearty handful shaved, Gruyere-type cheese (I used Pleasant Ridge Reserve)

2 ½ Tbsp. crème fraiche

2 Tbsp. extra virgin olive oil

1 tsp. honey

1 scallion, white part only, finely chopped

2 Tbsp. apple cider vinegar

½ tsp. sea salt

½ tsp. fresh ground pepper

Directions at sproutedkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer