
Spicy baby arugula leaves are a tasty foundation for a winter salad of roasted acorn squash, dried cranberries, pistachios and goat cheese, plus a homemade dressing with a dash of curry flavor.
Prep 30 min Cook 15 min Ready 75 min
INGREDIENTS
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Acorn Squash - peeled, seeded, and cut into 1-inch cubes
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2 tablespoons olive oil
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1/2 teaspoon ground cinnamon
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1/2 teaspoon onion powder
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1/2 teaspoon ground cumin
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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3 tablespoons apple cider vinegar
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2 tablespoons Maple syrup
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1 tablespoon Dijon mustard
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1 teaspoon grated orange zest
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1 teaspoon Garam Masala
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1 clove garlic, minced
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1/2 cup olive oil
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1 (5 ounce) package Baby Arugula
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1/4 cup dried cranberries
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1/4 cup chopped pistachios
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2 ounces crumbled Chevre (goat cheese)

"This is a great,
hearty and
flavorful salad!"
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Position rack in the center of the oven and preheat oven to 400 degrees F (200 degrees C). Line a baking sheet or pan with parchment paper.
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Spread acorn squash cubes onto prepared baking sheet and toss with 2 tablespoons olive oil. Mix cinnamon, onion powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl; sprinkle spice mixture over squash cubes.
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Bake on the center rack of preheated oven until squash are tender, 15 to 20 minutes. Remove from oven and allow to cool completely.
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Whisk apple cider vinegar, Maple syrup, Dijon mustard, orange zest, Garam Masala, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl; slowly drizzle olive oil into vinegar mixture, whisking constantly, until olive oil blends into the dressing. Refrigerate while next steps are completed.
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Toss cooked acorn squash cubes, baby arugula, cranberries, pistachios, and goat cheese in a salad bowl; drizzle with dressing and serve.
Recipe by: sabrinabean7
allrecipes.com/
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