The below salad is 1 serving, adjust accordingly!
Note that the squash can be prepared early, and added cold to the salad or you can add it warm. The dressing is delicious, so I recommend making a large batch and using throughout the week!
Ingredients
- 1.5 cups crunchy lettuce mix (any mix of shaved brussel sprouts, kale, cabbage, etc. will work great)
- 1/2 of an acorn squash
- 2 tablespoons butter (I prefer to use grass fed)
- 1 tablespoon maple syrup
- 1/4 cup walnuts, halved
- 1/4 cup crumbled feta
- 1/8 cup olive oil
- 1 teaspoon dijon mustard
- 1 tablespoon white rice vinegar
- 1 tablespoon lemon juice
- 1 tablespoon agave
- 1 teaspoon garlic powder (or fresh garlic)
- Salt
- Pepper
Instructions
- Make the salad dressing – combine the olive oil, dijon mustard, vinegar, lemon juice, agave, garlic powder, and a dash of salt and pepper in a container with a lid. Close lid and shake well until ingredients are combined. Place the dressing in the fridge.
- Preheat oven to 400 degrees, cut squash in half and scoop out seeds (if squash is hard to cut, poke holes in squash with a fork and microwave for 4 minutes to soften. You can cook the whole squash and save half for later, or store half of the uncooked squash in the fridge and cook at a later date)
- Melt butter, and combine with maple syrup. Brush the inside of the squash with half the butter/syrup mixture, and place face down on a baking sheet. Bake for 35 minutes.
- When squash is done baking, remove from oven, flip over and brush with the other half of the butter/syrup mixture and bake for additional 15 minutes. Once done, remove and set aside.
- Place the lettuce and walnuts in a salad bowl. Cut the squash into cubes, and add to bowl. Pour on the dressing, and toss. Top with feta.
Sprinkle Twist 