Ingredients:
1 small acorn squash
1 small apple
2 cups baby arugula
1 Tbsp olive oil
1 1/2 Tbsp paprika powder
2 Tbsp honey
salt, to taste
pepper, to taste
feta cheese, optional
raisins, optional
Honey Lemon Dressing:
1 1/2 Tbsp Lemon Juice
1/3 cup extra virgin oil
1/2 teaspoon lemon zest
1 1/4 Tbsp honey
salt, to taste
pepper, to taste
Directions:
Preheat oven to 350F.
Using a sharp knife, cut the acorn squash in half. Then, remove the seeds with a spoon.
Place the acorn squash cut side-down and using a sharp knife, cut into thick slices.
On a parchment lined baking sheet, place acorn squash slices and season with olive oil, paprika powder, honey, salt and pepper to taste.
Once seasoned, place the acorn squash in the oven for about 30-35 minutes or until tender.
While the squash is in the oven, slice a small apple in very thin slices.
Wash and plate baby arugula which will be used as the base for the salad.
Once desired doneness has been reached, remove the squash from the oven.
For the dressing, in a small bowl, combine lemon juice, lemon zest, and honey, and whisk until mixed. Then, add extra virgin oil and adjust with salt and pepper to taste.
Place roasted acorn squash, and apple slices over the baby arugula. Top with some raisins, feta cheese, and dressing if desired.
