Description
Celebrate the essence of autumn with this vibrant Roasted Acorn Squash Salad. This wholesome dish pairs caramelized, brown-sugar-roasted squash with chewy, fiber-rich wheat berries. Complemented by the crunch of toasted pecans and the salty creaminess of feta cheese, this salad strikes a perfect harmony of flavors. It is an effortlessly elegant meal, ideal for busy weeknights or as a stunning centerpiece at holiday gatherings. Refreshing, satisfying, and naturally nutritious, this vegetarian harvest bowl is the ultimate way to enjoy seasonal, whole-food cooking.
Ingredients
2 medium acorn squash, seeded and sliced into wedges
2 tablespoons olive oil
1 tablespoon brown sugar
1 cup cooked wheat berries
1/2 cup crumbled feta cheese
1/2 cup toasted pecans
Pinch of coarse salt
Freshly ground black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Arrange the acorn squash wedges on a parchment-lined baking sheet.
Drizzle the squash with olive oil and sprinkle evenly with brown sugar, salt, and pepper.
Roast the squash for 25-30 minutes, or until tender and golden brown edges appear.
While roasting, ensure wheat berries are cooked according to package instructions and drained.
In a large serving bowl, combine the cooked wheat berries and roasted squash.
Top the salad with crumbled feta cheese and toasted pecans.
Serve warm or at room temperature.
Notes
If wheat berries are unavailable, farro or quinoa serve as excellent chewy grains. The squash skin is edible when roasted thin, but feel free to peel it if preferred. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 8g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3.5g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 15mg