Roasted Acorn Squash and White Bean Salad

Our Roasted Acorn Squash Salad is a delightful blend of tender, caramelized acorn squash and crisp greens, drizzled with a Miso Ginger Tahini Dressing (see our other recipes on the blog). Perfect for the new year, this dish is a refreshing (and nutritious) choice for lunch or dinner.

This recipe is pulled from one of our weekly plans (five meals a week). The Main Day Prep (1 hour to get you ready for the week) and Reused Components section are ingredients prepped at the beginning of your week and components from other meals, and show how weekly recipes build off each other for the week to make meals come together quickly. Equivalent ingredients are included below. This meal would take 10 minutes with our Main Day Meals plan.

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Roasted Acorn Squash and White Bean Salad

Yield 4 servings

Prep time

40 Min

Total time

40 Min

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Ingredients

• 1/2 lemon juiced
• 4 cups baby spinach
• 15 ounces cannellini beans drained
• 3 radishes sliced
• 1 apple diced
• 2 ounces goat cheese crumbled

Main Day Prep Items / Reused Components

• Remaining Chopped Kale - 4 cups chopped kale
• Roasted Acorn Squash - 1 Acorn Squash, olive oil spray, salt and pepper
• Remaining Miso Ginger Tahini Dressing - See recipe below
• All Squash Seeds
• Green onions to taste

Miso Ginger Tahini Dressing

• 1/4 cup tahini
• 1 lemon juiced or 2 tablespoon lemon juice
• 2 teaspoon tamari or soy sauce
• 1/2 tablespoon yellow miso
• 2 1/2 teaspoon maple syrup
• 1 clove garlic finely minced
• 1/2 teaspoon ginger minced
• 1 teaspoon dijon mustard
• 3 - 4 tablespoon cold water

Instructions

Roasted Acorn Squash

1. Preheat the oven to 425 degrees F. Line a large sheet pan with parchment paper.
2. Cut the squash into half through the stems. Scoop out the seeds and loose pulp into a small bowl.
3. To the acorn squash, cut into 1/4” slices (cut it so you keep the ridges on the slices). Put onto one sheet pan. Spray all the squash with olive oil. Drizzle with maple syrup and a heavy sprinkle of salt and pepper. Stir well and lay flat. Put in the oven.
4. Cook for 10 minutes and flip the squash. Cook for another 8-12 minutes until browned and softened. Remove and let cool when finished cooking.
5. Optional, while cooking: While cooking, strain the pulp away from the seeds. Dry as best you can. On a small sheet pan, add the seeds and sprinkle with salt and pepper. Cook for 5 minutes before stirring. Cook another 3-7 minutes, until browned. Remove from the oven and let cool. Store in a container and leave out on the counter.

Dressing and Salad

1. In a mason jar or small bowl, combine the tahini, lemon juice, tamari/soy sauce, yellow miso, maple syrup, minced garlic, minced ginger, dijon mustard, and water. Shake or stir, cover, and refrigerate.
2. Add the kale to a bowl. Add a squeeze of lemon juice and massage for 1-2 minutes with your hands, breaking down the leaves for easier digestion.
3. In each dish, add a handful of kale and spinach. Mix together. Top with the Sliced Roasted Acorn Squash, cannellini beans, quinoa, sliced radish, diced apple, and crumbled goat cheese. Garnish with Squash Seeds and Green onions. Serve with Miso Ginger Tahini Dressing.

Notes

Components to Save:

None

Nutrition Facts

Calories

383

Fat

16 g

Sat. Fat

4 g

Carbs

54 g

Fiber

12 g

Net carbs

42 g

Sugar

8 g

Protein

18 g

Sodium

634 mg

Cholesterol

7 mg

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