Ingredients
Equipment
Method
- Preheat your oven to 425 degrees F. Place the acorn squash slices on a large baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper. Toss to coat all sides of the squash evenly.
- Arrange the squash slices in a single layer, spaced evenly. Bake for 25 to 30 minutes, or until golden brown and tender. Turn the slices once halfway through the cooking time. Remove from the oven and let cool.
- While the squash is baking, prepare the dressing. In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, remaining 1/4 teaspoon salt, and a pinch of pepper. While whisking, slowly drizzle in the remaining 2 tablespoons of olive oil until fully incorporated.
- To serve, place the mixed greens in a large bowl and add half of the dressing. Toss until the greens are lightly coated. Taste and add more dressing if needed.
- Transfer the dressed greens to a serving platter. Top with the sliced pear, pomegranate arils, shaved Parmesan cheese, candied pecans, and roasted acorn squash. Serve immediately.
Nutrition
Notes
To cut half moons of acorn squash, slice a raw acorn squash in half lengthwise, scoop out the seeds, and then slice crosswise into 1-inch-wide pieces.