Description
Spinach Salad Stuffed Acorn Squash is a wholesome and colorful dish featuring tender roasted acorn squash filled with a fresh spinach salad, crunchy nuts, dried cranberries, creamy feta cheese, and a light balsamic dressing. This elegant and nutritious vegetarian meal is perfect for lunch, dinner, or festive holiday gatherings, offering a delightful combination of warm roasted squash and fresh, tangy salad.
Ingredients
For the Roasted Acorn Squash
- 2 acorn squash, halved and seeds removed
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Spinach Salad
- 5 cups fresh baby spinach
- ½ cup crumbled feta cheese
- ⅓ cup dried cranberries
- ⅓ cup chopped pecans or walnuts
- ¼ small red onion, thinly sliced
- 1 small apple, diced (optional)
Dressing
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and black pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the acorn squash.
- Prepare the squash: Brush the cut sides of the acorn squash halves with olive oil and season them evenly with salt and black pepper.
- Roast the squash: Place the squash halves cut-side down on a baking sheet lined with parchment paper, then roast in the oven for 35 to 45 minutes, or until the flesh becomes tender when pierced with a fork.
- Make the dressing: While the squash roasts, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl until well combined to create a light, flavorful dressing.
- Assemble the salad: In a large bowl, combine fresh baby spinach, crumbled feta cheese, dried cranberries, chopped pecans or walnuts, thinly sliced red onion, and diced apple (if using).
- Toss with dressing: Pour the prepared dressing over the spinach salad ingredients and toss gently to coat everything evenly.
- Fill the squash: Remove the roasted squash from the oven, turn them cut-side up, and allow them to cool for a few minutes until warm but manageable to handle.
- Serve: Generously fill each squash half with the spinach salad mixture and serve immediately, enjoying the contrast of warm roasted squash with the fresh, crisp salad.
Notes
- Add grilled chicken or chickpeas for extra protein to make this dish more substantial.
- Goat cheese can be substituted for feta cheese for a different creamy flavor.
- Toast the nuts before adding them to the salad to enhance their flavor and crunch.
- Drizzle with extra balsamic glaze before serving for a gourmet and slightly sweet finish.
- This dish is best enjoyed immediately after assembling to retain freshness and texture contrast.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
