Enjoy this naturally sweet acorn squash vegan salad recipe. It’s a great as a side dish but is also just as satisfying as a main course.
Acorn squash, like all winter squash, is bursting with health-promoting nutrients. Partner it up with other nutritious (and delicious) ingredients and you’ll have one power packed dish.
Acorn Squash with Crushed Hazelnuts and Dried Cherries (serves 4)
- 1 large acorn squash
- 1 cup hazelnuts, coarsely crushed
- 1 cup dried cherries
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 cup finely chopped fresh parsley
- 1/4 teaspoon or more curry powder
- Salt and freshly ground black pepper to taste
- Preheat oven to 400 degrees F.
- Prick squash all over with a fork. Place squash on a baking sheet and bake for 40 minutes or until it is soft when squeezed. Don’t overcook it because it will be too soft to cut into cubes for the salad.
- Remove squash from the oven and set aside until cool enough to handle.
- Cut squash in halve lengthwise and scoop out seeds and stringy bits. Use a sharp knife and cut flesh to the peel in a grid pattern. Use a large spoon to gently lift cubes of squash out and into a large bowl.
- Add hazelnuts and dried cherries and gently toss to combine.
- In a small bowl, whisk together oil, vinegar, parsley, and curry. Pour half of the dressing over the squash and season with salt and pepper. Gently toss to coat squash with vinaigrette.
- Serve warm with extra vinaigrette on the side.