Roasted Acorn Squash Salad
Vegetarian
Serves 4
Acorn Squash
Quinoa
Balsamic Reduction
Salad
Toppings
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!!
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