Autumn Acorn Squash Salad
Autumn Acorn Squash Salad
by Mueller Market Chef Julia
MARKET Ingredients:
1 medium acorn squash (@b5farm)
2 pears, sliced (@bernhardtfarms)
½ cup pecans (@yeguacreekfarms)
¼ cup balsamic vinegar hummus (@txyallatizers)
2 cups arugula (@bouldinfoodforest)
1 Tbl honey (@roundrockhoney)
Other Ingredients:
2 Tbl olive oil
2 Tbl cold water
½ Tbl lemon juice
Directions:
Prepare the squash: Cut the stem off the acorn squash and dice the squash into cubes. Reserve the seeds and let them dry completely. Note: The squash skin is edible, so there’s no need to peel it!
Cook the squash: Heat a large, shallow pan over low-medium heat and add a drizzle of olive oil. Once hot, add the diced squash in an even layer. Cook until browned on one side. Add a splash of water, cover the pan, and continue cooking until the squash is tender, about 20–25 minutes total. Transfer the cooked squash to a bowl.
Toast the pecans and squash seeds: Add the pecans and dried squash seeds to a pan over low heat. Drizzle with ½ Tbl olive oil and ½ Tbl honey. Toast, stirring occasionally, until crispy and lightly browned.
Make the hummus dressing: In a small bowl, thin the balsamic hummus with 2 Tbl cold water and ½ Tbl lemon juice. Stir well and adjust the consistency with a little more water if needed.
Assemble the salad: In a large mixing bowl, combine the arugula, cooked squash, sliced pears, and toasted pecans and squash seeds. Drizzle with the hummus dressing and toss well to combine.
