Winter Squash Salad

Winter. Squashes. On. Repeat. I seriously can’t get enough of them! This particular recipe actually came from a 24-hour flight delay. I didn’t plan for lunch that day because, well, I thought I was going to be on a plane. So rather than grabbing take-out or eating cereal for lunch, I stared into the depths of the fridge and luckily found these ingredients. 

It’s one of those, dump-anything-you-have-left-into-a-bowl recipe success stories, so I am sharing this win with you! The warmth from the acorn squash, and the brightness of the honey crisp apple mixed with the tangy blue cheese is just fabulous! I promise you’ll love this one!

Ingredients
Serves 4
For the salad

• 4 c arugula
• 1 acorn squash, roasted
• 2 honey crisp apples, diced 
• 1 c blue cheese, crumbled 
• 1 – 2 tbs avocado oil
• Salt and pepper, to taste

For the dijon mustard dressing

• 1/3 c extra virgin olive oil
• 2 tbs dijon mustard
• 2 tbs white wine vinegar 
• 1 tsp maple syrup 
• Salt and pepper, to taste

Directions

1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. While the oven preheats, wash and half the acorn squash.
3. Scoop out the seeds and drizzle avocado oil on the squash. Sprinkle with salt and pepper and lay face down on a baking sheet.
4. Cook the squash face down for 15 min, and then flip it face up and cook for another 10 – 15 min, or until soft enough to easily poke a fork through. 
5. While the squash is cooking, wash and dice the honey crisp apples into small, bite-sized chunks. 
6. Wash and dry the arugula and place in a large salad bowl.
7. Next, combine all dressing ingredients in a small bowl and whisk until combined in a creamy consistency.
8. Remove the acorn squash from the oven and allow it to cool slightly. 
9. While the squash is cooling, toss the apple and blue cheese with the arugula in the salad bowl.
10. Next, scoop the squash out of the peel and slice into bite sized chunks. Add to the salad bowl.
11. Drizzle dressing on top and toss all ingredients well.
12. Serve and enjoy! 

Pro tip – if you’re meal prepping this salad, I like to store the squash in individual glass containers for easy re-heating. It’s yummiest with warm squash, but if you don’t have access to a microwave, it can be eaten cold. When you make this recipe, be sure to let me know in the comments below or over on Instagram @haven_quinlan!