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dia de muertos recipe made with marigolds

Roasted Acorn & Chayote Squash Salad with Marigold Vinaigrette

Acorn and chayote seasoned with agave, resting atop a bed of green, topped with pomegranate seeds, queso fresco dressed with a marigold vinaigrette. A delicious fall salad to pay homage to my Abuelita.
Author Vianney Rodriguez

Ingredients

  • For Salad:
  • 1 acorn squash small
  • 2 chayotes peeled and pitted and cut into ¾-inch chunks
  • 4 tablespoons agave
  • Salt and pepper
  • 1/2 pomegranate seeds removed
  • 4 cups Arugula or Mixed greens
  • Queso fresco diced
  • Dried marigolds optional
  • For Marigold Vinaigrette:
  • 1/3 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 tablespoon agave
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons garlic powder
  • 2 teaspoons dried marigolds
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Preheat oven to 400 degrees. Using a sharp knife, carefully slice the acorn squash in half. With spoon scoop out seeds and scrape clean. Slice into ¾ inch thick rounds. Place on a parchment paper lined rimmed baking sheet. Peel and pit chayotes and cut into ¾-inch chunks, place on baking sheet.
  2. Using a pastry brush, brush acorn and chayote. Sprinkle with salt and pepper. Bake for 10-15 minutes until the bottom side of squash is nice and golden brown. Flip and bake for another 10-15 minutes. Remove baking sheet from pan, allow to cool.
  3. While acorn and chayote squash are baking, prepare the dressing. Add ingredients to a canning jar with a lid, or any small sealable container. Seal and shake until well combined. Store in the refrigerator until ready to serve, shake before using.
  4. Spread arugula or mixed greens over a large serving platter. Arrange acorn and chayote squash over greens, top with pomegranate seeds and diced queso fresco. Garnish with dried marigolds, optional. Serve with prepared vinaigrette.

Recipe Notes

Serves 4