Acorn Squash Salad Bowl

I love food out of a bowl. Back in college in the Kappa house, I would always forgo the large dinner plates and pile all of my food into 2 to 3 of our little cereal bowls. I'd be sitting in the dining room with bowls on bowls in front of me, strange but go with it. Salad in a bowl vs. a plate, so much better. Casserole, loaded sweet potato, pasta, meat and roasted veggies etc. in a bowl, it's just better.

When I was younger I hated my food to touch. But now I love getting bite of each part of the meal in one bite. And a bowl is the vessel to assist with that. 

With this recipe, acorn squash becomes your bowl. Save yourself from having to wash an extra dish. We are taking roasted acorn squash and filling it with salad full of wintery ingredients. This is great for lunch, a light dinner of could be great as a side dish with some protein. It's just pretty enough to be a side for your Christmas dinner!

Acorn Squash Salad Bowl
yields 2 servings

1 medium size acorn squash
2 handfuls spring green mix
pecans, chopped
pomegranate arils
feta cheese

Balsamic Dressing:
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
2 tsp. dijon mustard
s&p to taste

Cook your squash to your preference. If you are reading this ahead of time, use your crock-pot! First cut the pointy edge off each end so it has a flat surface to stand on. Then cut in half, scoop out seeds, wrap in foil and place in the crock-pot on low to cook for 6-8 hours (perfect way to cook sweet potatoes too). If you don't have that kind of time on your hand, cut edges off, cut in half, scoop out seeds, drizzle with olive oil, s&p, and roast skin side up at 425 for 20-25 minutes.

Combine your dressing ingredients in a small mason jar or bowl and shake/whisk to combine. In a mixing bowl, add two large handfuls of spring mix, chopped pecans, pomegranate arils and feta. Just eye ball your ingredients and add as more or less as you want. Sprinkle in a little extra salt and pepper. Toss everything with your dressing, starting light and add more as you please. (Sorry these measurements are haphazard, but that's the beauty of a salad).

Fill the cavity of your acorn squash with a serving of salad. Dig in by scraping up a bit of squash with each bite of salad mix.

Want more ways to use acorn squash? Take a bite here and here.



Mom used to make acorn squash with pork chops all the time when I was growing up. Usually when I saw acorn squash in the oven, I thought, ugh, squash again? I wasn't quite the squash girl that I am now. Summer squash, butternut squash, spaghetti squash, they all get in an A+ from me. 

Acorn Squash with Fall Quinoa Salad adapted from  Donna Hay
serves: 2, time: 1 hour

1 acorn squash
olive oil, salt, pepper and cinnamon for roasting the squash
1/2 small red onion
1 cup cooked quinoa
1/4 cup feta
fresh basil
1/4 cinnamon
1/4 tsp. cayenne pepper
salt and pepper to taste

Preheat your oven to 425 degrees. Cut your squash into quarters and place on a roasting pan. Drizzle with olive oil, salt, pepper and cinnamon. Roast for 25 minutes. While the squash is starting to roast, cut your onion into chunks and set aside. Cook the quinoa according to your package directions. 

After 25 minutes, throw the onions on the roasting pan and roast them with the squash for 20 minutes or until the squash is tender. 

Combine your roasted onions, quinoa, feta, seasonings and basil. 

Serve two wedges with the quinoa salad piled on top. Enjoy!

Squash, pumpkin, beets, brussels sprouts and so on. I'm in a dizzy of fall recipes. This time of year, food is on point. I'll be the first to say I love summer food, but by the time fall rolls around I want soups and stews and roasted veggies and all sorts of warm fuzzy meals. What's your favorite fall meal?