Roasted Acron Squash Salad

Roasted Acorn Squash Salad


Serves 4

Acorn Squash

  • 2 medium sized acorn squash
  • 2 Tbsp. of vegetable oil
  • 1 Tbsp. raw honey
  • 1 tsp sea salt + ½ tsp black pepper
  • 1 medium sized garlic clove, crushed
  • 1 tsp of starch (to enhance crisp)


  • ½ C of Quinoa
  • 1 C of water

Balsamic Reduction

  • 1/4th C balsamic vinegar
  • 2 tsp of raw honey
  • ½ a tsp of sea salt + a few dashes of black pepper
  • 1 clove of garlic, mashed (added once cooled)


  • Baby arugula
  • Juice of 1 lime
  • 2 tsp of olive oil


  • crushed pecans
  • feta goat cheese
  • goji berries

Directions: Grilled acorn Squash: slice acorn squash into less than half an inch circles, take out seeded center. Mix oil, honey, seasonings, garlic, and starch and pour on a plate. Place rings on place and smother with seasoning, front and back and insides. Set oven to 350 degrees, place on non-stick pan and bake for 20 minutes, then broil at 400 degrees for 10 minutes, until caramelization appears. Quinoa: Cook quinoa in water until boiling, set to low and cook for 10 minutes until all water is absorbed, set aside to cool. Dress salad with lime and olive oil, then mix with cooled quinoa. Balsamic reduction: put ingredients in a tiny pot and cook till boiling, then set at low for 3 minutes while mixing, do this twice, then set aside to cool. Once cooled add fresh garlic. Should have a syrupy consistency. Top beautifully grilled acorn squash on salad, and top that with crushed pecans, feta goat cheese, and goji berries, followed by a drizzle of the balsamic reduction, enjoy!!


Recent Articles


Photo Stream