Brown Sugar Roasted Acorn Squash Salad with Cranberry Vinegar Recipe
This brown sugar roasted acorn squash salad with our cranberry vinegar is just perfect for this time of year. It not only makes a great addition to the holiday table but it's a delicious hearty fall and winter salad. I roasted my squash with butter and brown sugar but you can substitute maple syrup or honey if desired.
Brown Sugar Roasted Acorn Squash Salad with Cranberry Vinegar
1 Acorn Squash
3 Tbs Butter
3/4 cup packed Brown Sugar
1 tsp Cinnamon
1 tsp Salt
Feta Cheese Crumbles
Arils from 1 Pomegranate
1 Bag Baby Spinach
Olive Oil - Approx 2 Tablespoons
Wozz! Cranberry Saffron Vinegar - 1/4 Cup
Prepare your squash by cutting into approx 1 inch rings. Remove the inner seeds and discard. Season squash rings with a good pinch salt and pepper.
Preheat oven to 425 degrees F
In a saucepan melt your butter and pour into medium bowl or dish. Add your brown sugar and cinnamon and mix through. Take each piece of squash and rub brown sugar mixture over piece and then place on baking sheet (the mixture won't stick very well but just try to coat it a little bit). Take remaining brown sugar mixture and top each squash ring with mixture. Add an additional sprinkle of salt and cinnamon over top.
Place in oven on middle rack and bake for approximately 25 minutes. Turn squash halfway through cooking.
Once cooked, remove squash from oven and prepare your salad.
Toss baby spinach with a good drizzle of olive oil, Wozz! Cranberry Saffron Vinegar and a pinch of salt. Place on serving platter.
Top spinach with warm roasted acorn squash rings, pomegranate arils, feta cheese and pepitas.
*walnuts are also a nice addition if desired