Fall Salad with Roasted Acorn Squash

Hey Everybody! I’ve been on a serious salad kick lately, hence another fall salad to share with you today! While fall is all about comfort food, sometimes it’s nice to lighten things up a little bit, and this salad is a great way to get some fall flavor, just in a healthier form! It’s filled with peppery arugula, creamy Gorgonzola cheese, chopped nuts and dried fruit, shredded chicken, and topped with some sweet, roasted acorn squash. It’s my new favorite salad. Although I did say that about the Fall Quinoa Salad that I shared with you a couple of days ago; I’m very indecisive! I hope you’ll love them both as much as I do!

SALAD

Arugula (or other greens you like)

1 acorn squash

1 – 2 tbs olive oil

Salt & Pepper

Crumbled Gorgonzola cheese

Shredded chicken

Chopped walnuts or pecans

Dried Cranberries

Optional: sliced crisp apple or pear, poached egg, homemade croutons

VINAIGRETTE

Olive oil

Balsamic Vinegar

Salt & Pepper

Honey

1. First, prepare your acorn squash. Cut it in half, scoop out all the seeds, then cut the squash into half moon slices about 1/2 inch thick. Toss them in some olive oil and season them well with salt and pepper, then bake in an even layer at 400 deg F for about 20 minutes, or until soft.

2. In a large bowl, whisk together your vinaigrette. I use equal parts of olive oil and balsamic vinegar, season that with salt and pepper, and add in some honey for a little bit of sweetness, which works well with the sweet acorn squash. Then, add in your greens. I like to use arugula because of its peppery bite, but baby spinach would work well too, or any other greens you may have on hand! Toss gently with the vinaigrette, then divide between your plates and top with shredded chicken, Gorgonzola cheese, dried cranberries, chopped nuts and the roasted acorn squash! Serve with some crusty white bread!

For another great fall salad, try THIS Fall Quinoa Salad!