This hearty salad is perfect as a main salad for lunch or dinner! While the acorn squash does roast for 40 minutes, this Arugula, Acorn Squash, and Apple Salad is so easy- simply assemble in a large bowl and serve. If you’re a cheese lover, pull a ball of fresh burrata over the top of the salad- stunning and delicious!
What (your ingredients):
1 acorn squash
6 cups arugula
¼ cup hazelnuts
Olive oil and balsamic glaze
Pink Himalayan Salt
How (your directions):
Preheat oven to 400°F.
Bring a kettle of water to a boil.
Meanwhile, slice acorn squash in half and scoop out the center seeds and strings until the inside is smooth.
Place acorn squash halves cut side down in a baking dish, and pour boiling water ½ inch deep into the dish.
Roast for 40 minutes.
To serve, add arugula to a large serving bowl.
While the acorn squash cools slightly, dice the apple.
Top arugula with diced apple. Sprinkle hazelnuts over the salad.
Using a large spoon, scoop the warm acorn squash into chunks over the salad.
Drizzle with desired amount of olive oil, balsamic glaze, and a pinch of salt.
Why (the science): Squash is one of the best sources of the antioxidant beta carotene (which converts to vitamin A), and reduces inflammation, lowers your risk of heart disease, and helps to improve eye health.