Maple Roasted  Acorn Squash & Ricotta Salad

Spicy arugula & maple-roasted acorn squash give this salad veggie-power, while spoonfuls of creamy ricotta cheese add richness. Toasted pine nuts lend some crunch and texture, and a drizzle of sweet & tangy vinaigrette ties it all together!

Step 1

Preheat oven to 400 degrees. Line a baking pan with foil. Brush the inside of the acorn squash with olive oil. Drizzle with maple syrup and sprinkle with salt.

Step 2

Roast at 400 for 30-40 minutes or until tender. (Insert a knife to check.)  Remove from oven and let cool. Once cool, slice into 1 inch thick pieces.

Step 3

Meanwhile, toast pine nuts in a dry skillet over medium-high heat until lightly browned in spots. Set aside.

Step 4

Prepare Vinaigrette: In a small bowl or shaker, combine olive oil, maple syrup, cider vinegar and ap inch of salt and pepper and whisk {or shake} to combine.

Step 5

Arrange Salad: On a serving platter, place arugula on the bottom as the base for your salad. Top with slices of roasted squash and spoonfuls of ricotta cheese.

Step 6

Sprinkle pine nuts over top.  Drizzle with vinaigrette and extra salt and pepper to taste, if desired.

Get full recipe & directions in the post!

Meet Dianna! 

Thick Brush Stroke

I create easy recipes with a fresh twist! Subscribe to my newsletter for free recipes sent directly to your inbox!