KABOCHA SQUASH HARVEST SALAD
Prep Time: 15 min
Cook Time: 15 - 40 min
Now that it's getting warm out I LOVE salad! This Is super easy, healthy and can be made vegan or add your choice of protein to it! So light and refreshing!
INGREDIENTS
1 whole (3pds) Kabocha squash or acorn (halved and gutted )
1/4 cup pure sugar free maple syrup
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon sea salt
1/8 teaspoon cayenne pepper
8 cups spring mix salad
1/2 sliced red onion
1/2 cup chopped pecans or walnuts
1/2 cup dried cranberries
1/2 cup balsamic
4 oz goat cheese or feta or vegan feta (crumbled)
Bolt house balsamic vinaigrette (or dressing of your choice)
DIRECTIONS
If you have an air fryer set it 360. Cut squash in half, scoop out seeds. Cut the squash into ¾ inch slices. Mix together the pure maple syrup, cumin, paprika, salt, and cayenne pepper in a bowl bowl. Using a pastry brush, brush maple syrup over both sides of squash. Place in air fryer for 12 min
For the oven, Preheat oven to 400° F. Cut squash in half, scoop out seeds. Cut the squash into ¾ inch slices. Mix together the pure maple syrup, cumin, paprika, salt, and cayenne pepper in a bowl bowl. Using a pastry brush, brush maple syrup over both sides of squash. Place on a parchment paper lined rimmed baking sheet.
Bake at 400F for 20 minutes until the bottom side of squash is nice and golden brown. Flip and bake for another 15-20 minutes until the squash is tender. Set aside.
Combine the mixed greens, roasted or air fried squash, red onion, toasted pecans, pomegranate arils, dried cranberries and crumbled goat cheese together. Drizzle with balsamic vinaigrette or dressing of choice and toss. Dig in!
MACROS
Serving: 8 serving
Calories 219cal
Carbohydrates 35g
Protein 5g
Fat: 8g
Sodium: 470mg
Fiber: 3g
Sugar: 18g