Roasted Acorn Squash Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
3 small heads red leaf lettuce or 1 large head butter or oak leaf |
2 cups leftover acorn squash wedges, cut into 2-inch chunks, at room |
1/3 cup acorn squash seeds, roasted |
1/2 teaspoon kosher salt |
2 tablespoons balsamic vinegar |
3 tablespoons extra-virgin olive oil |
Directions:
1. Place the lettuce in a large salad bowl. Top with the squash and seeds. Season with the salt, drizzle with the vinegar and oil, and toss the salad gently. Serve with warm, crusty bread.
|
|