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Paleo + Whole30 Roasted Acorn Squash Spinach Salad


  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4-6

Ingredients

Salad

12-ounces baby spinach (about 8 cups)

2 acorn squash, sliced into 2″ x 1″ chunks with the skin still on

2 red onions, sliced 3/8″ thick

2 tablespoons olive oil

1/2 cup pomegranate seeds

2 teaspoons salt

1 teaspoon pepper

Balsamic Dressing

1/4 cup olive oil

2 tablespoons balsamic vinegar

1 or 2 teaspoons date paste (to taste)

1/2 teaspoon dijon mustard

1/4 teaspoon salt

1/4 teaspoon pepper


Instructions

Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper or foil for easy cleanup. Arrange the acorn squash and onions in a single layer (no overlapping). Drizzle with olive oil, salt and pepper. Roast for 35-45 minutes, until golden brown and easily pierced with a fork. Remove from the oven and allow to cool to room temperature for 5-10 minutes.

In a large salad bowl, toss the spinach with the salad dressing. Top with the cooled roasted acorn squash, onions and pomegranate seeds.