Description
Spinach Salad Stuffed Acorn Squash is a wholesome and colorful dish featuring tender roasted acorn squash filled with a fresh spinach salad, crunchy nuts, dried cranberries, creamy feta cheese, and a light balsamic dressing. It’s an elegant vegetarian meal perfect for lunch, dinner, or holiday gatherings, combining the natural sweetness of roasted squash with vibrant, tangy salad flavors.
Ingredients
For the Roasted Acorn Squash
- 2 acorn squash, halved and seeds removed
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Spinach Salad
- 5 cups fresh baby spinach
- ½ cup crumbled feta cheese
- ⅓ cup dried cranberries
- ⅓ cup chopped pecans or walnuts
- ¼ small red onion, thinly sliced
- 1 small apple, diced (optional)
Dressing
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and black pepper, to taste
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the acorn squash.
- Prepare squash: Brush the cut sides of the acorn squash halves with olive oil and season evenly with salt and black pepper.
- Roast squash: Place the squash halves cut-side down on a baking sheet lined with parchment paper and roast for 35–45 minutes until the flesh is tender when pierced with a fork.
- Make dressing: While the squash roasts, whisk together olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper in a small bowl to create the dressing.
- Assemble salad: In a large mixing bowl combine the baby spinach, crumbled feta cheese, dried cranberries, chopped pecans or walnuts, thinly sliced red onion, and diced apple if using.
- Toss salad: Pour the prepared dressing over the salad ingredients and gently toss to coat everything evenly with the dressing.
- Cool squash: Once roasted, turn the squash halves cut-side up and allow them to cool slightly for a few minutes.
- Stuff squash: Generously fill each roasted acorn squash half with the prepared spinach salad mixture.
- Serve: Serve immediately while the acorn squash is still warm and the salad is fresh, for the best flavor and texture.
Notes
- Add grilled chicken or chickpeas for extra protein to make it more filling.
- Substitute goat cheese for feta cheese to vary the flavor profile.
- Toast the nuts before adding to the salad for a deeper, richer flavor.
- Drizzle with extra balsamic glaze before serving for a gourmet touch.
- Best enjoyed immediately after assembling to maintain the squash’s warmth and salad’s freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
