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 vegetarian meal is perfect for lunch, dinner, or holiday gatherings, offering a delightful combination of sweet, savory, and tangy flavors.
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: Set your oven to 400°F (200°C) to prepare for roasting the squash.
- Prepare the squash: Brush the cut sides of the acorn squash halves with olive oil, then season evenly with salt and black pepper.
- Roast the squash: Place the squash halves cut-side down on a parchment-lined baking sheet and roast for 35–45 minutes until the flesh is tender when pierced with a fork.
- Make the dressing: While the squash roasts, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl to create the 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 the salad: Pour the prepared dressing over the salad ingredients and gently toss to ensure everything is evenly coated.
- Prepare squash for filling: Once roasted, turn the acorn squash halves cut-side up and let them cool for a few minutes.
- Fill the squash: Generously spoon the spinach salad mixture into each roasted acorn squash half.
- Serve: Serve immediately while the squash is warm and the salad is fresh for the best taste and texture.
Notes
- Add grilled chicken or chickpeas to the salad for extra protein.
- Substitute goat cheese for feta for a different creamy flavor.
- Toast the nuts before adding for a deeper, richer flavor.
- Drizzle extra balsamic glaze over the filled squash before serving for a gourmet touch.
- Best served immediately after assembling to maintain freshness and texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
