Maple-Roasted Acorn Squash & Ricotta Salad
Spicy arugula and 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 and tangy vinaigrette ties it all together!
Servings: 1 salad
Ingredients
- 1 medium acorn squash halved lengthwise and seeded
- 1 teaspoon pure maple syrup
- 2 tablespoons pine nuts
- 1 {7 oz.} bag arugula
- ½ to ¾ cup whole milk ricotta cheese
For Vinaigrette
- ¼ cup olive oil
- 1 teaspoon pure maple syrup
- 2 tablespoons apple cider vinegar
- Salt
- Pepper
Instructions
Roast acorn squash:
- 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. 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.
- Meanwhile, toast pine nuts in a dry skillet over medium-high heat until lightly browned in spots. Set aside.
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.
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. Sprinkle pine nuts over top. Drizzle with vinaigrette and extra salt and pepper to taste, if desired.