Spiced Acorn Squash Salad

The calendar says it’s fall, it feels more like winter. Today there is snow on the ground and the temperature is a chilly -15 degrees. It’s November…sigh. Although this weather usually calls for a hot soup or stew, I thought I would try and create a warm and cozy salad. To all you skeptics who don’t think a salad can be described as warm and cozy, I dare you to try this one.

Warm, spiced, roasted acorn squash on a bed of arugula. Topped with feta, craisins, pumpkin seeds, crunchy noodles and drizzled with olive oil and balsamic. This is a lunch salad or dinner side dish worth gossiping about!

Spiced Acorn Squash Salad

Yield: 2-4 servings

INGREDIENTS:
1 acorn squash, halved and sliced thinly
1+1 tbsp olive oil
Cinnamon, generous sprinkle
Nutmeg, light sprinkle
Paprika, sprinkle
Salt/pepper, to taste
2 cups arugula leaves
2 tbsp feta, crumbled
2 tbsp dried cranberries
1 tbsp roasted pumpkin seeds
1 tbsp crunchy noodle salad topping
Balsamic syrup, drizzle
1/4 tsp sea salt

DIRECTIONS:
1. In a bowl, toss the acorn squash with 1 tbsp olive oil, cinnamon, nutmeg, paprika and salt and pepper.
2. Place on a greased baking pan and bake at 375 for 20 minutes. Flip and bake an additional 10 minutes. Set aside until slightly cooled.
3. Place roasted squash on a bed of arugula leaves. Top with the feta, dried cranberries, crunchy noodles and pumpkin seeds.
4. Drizzle with the other tbsp of olive oil, balsamic syrup and sprinkle on some sea salt and freshly cracked pepper. Enjoy!