If there’s one good thing about winter, other than the holidays of course, it’s winter squash.
Fun fact: Did you know the acorn squash is otherwise known as the “Des Moines squash?” I didn’t either, until I moved to Des Moines. Apparently the capital of Iowa was the first recorded place in the United States to have acorn squash back in the early 1900s. Pretty crazy, right?
After learning I was living in the place where one of my favorite squashes first appeared, I knew I had to make something with acorn squash in it. And so here we are today, staring at this beautiful Honey-Roasted Acorn Squash Salad with Hazelnuts and a Creamy Balsamic Vinaigrette. I’m not going to lie … this dish was almost to pretty to eat!
But it wasn’t long before it was quickly devoured at our apartment potluck this weekend. Luckily I snagged a plate for myself before it was gone. With my love of acorn squash, it seems like I’ll fit in just fine here in Des Moines after all.
Did I mention it’s warmer in Des Moines than it was in our previous home in Minnesota? And there’s less traffic and the people are friendly? We may have only been here for two weeks, but I can already say without a doubt I’m already enjoying our little slice of Des Moines. (Minnesota friends if you are reading this know, on the other hand, I miss you like crazy!!!) XOXO, have a lovely Monday and enjoy the salad!
- 1 acorn squash, halved and cut into thin strips
- 1/2 cup hazelnuts
- 3 tablespoons butter, melted
- 1 tablespoon honey
- 4-6 cups mixed greens
- [b]For the dressing:[/b]
- ⅓ cup balsamic vinegar
- ⅔ cup extra virgin olive oil
- 2 teaspoons dijon style mustard
- ¾ teaspoon unrefined salt
- 1-3 garlic cloves, peeled, and finely minced or put through a garlic press
- 2 tablespoons coconut milk (full fat), cream, or unsweetened, homemade coconut yogurt
- Preheat oven to 400˚ F.
- In a small bowl, mix together the butter and honey. Place hazelnuts in the bowl of a food processor and pulse quickly three times. Pour hazelnuts into melted honey butter bowl and mix until combined.
- Place acorn squash on a baking sheet and coat evenly with honey butter and hazelnuts. Bake for 30-35 minutes, or until squash is fork tender.
- While squash is baking, whisk all of the dressing ingredients together in a small bowl.
- Divide mixed greens between plates and top with honey-roasted acorn squash, hazelnuts and balsamic dressing.