Cold weather is upon us, which means it’s time to start planning your holiday get-togethers!
Salads are one of my go-tos for holiday menu planning. When it comes to salads, every cook is an artist and the combination of colors, vegetables and flavors is their masterpiece.
Introducing my acorn squash, beet and apple salad! This is the perfect cold-weather salad and has all of my favorite fall ingredients. It’s simple, full of flavor and a definite crowd-pleaser.
Let’s get started! Here’s what you’ll need:
- 1 Acorn Squash cut and roasted
- 1 Medium Roasted Beet
- 8 oz. Baby Bell Mushrooms
- 1 Opal Apple thin sliced (honey crisp if you can’t find opal)
- Mixed Green
- Baby Arugula
- Pomegranate Seeds
- Amaretto candied walnuts
- Goat Cheese
- Honey (I used Italian truffle honey)
- Sea Salt
- Cracked pepper
- Garlic Powder
Start by cutting your squash and tossing it in a bowl with EVOO, garlic powder, sea salt, cinnamon, nutmeg, clove (be careful not to overspice with this one), garlic powder and a drizzle of honey.
When I roast vegetables, I always roast on 400°F. For this recipe, I roast the squash for about 25 minutes. Make sure to turn the vegetables every few minutes to allow them to cook evenly.
While your squash is roasting, start on your beets. Beets don’t require much seasoning, just rub them with EVOO and sea salt! Add them to a pan (you may need to add water) and let them cook!
Treat your mushrooms the same as the beets. Keep in mind, mushrooms cook much faster than beets, so be sure to keep an eye on them!
When all of your veggies are finished cooking, start arranging your salad with a base of mixed greens and baby arugula. Season lightly.
Add the rest of the vegetables and nuts. Drizzle with EVOO, Balsamic, honey and then season with sea salt, cracked pepper & garlic powder.
Simple and delicious. Enjoy!