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.
AuthorVianney Rodriguez
Ingredients
For Salad:
1acorn squashsmall
2chayotes peeled and pitted and cut into ¾-inch chunks
4tablespoonsagave
Salt and pepper
1/2pomegranateseeds removed
4cupsArugula or Mixed greens
Queso frescodiced
Dried marigoldsoptional
For Marigold Vinaigrette:
1/3cupextra virgin olive oil
1/3cupred wine vinegar
1tablespoonagave
2teaspoonsDijon mustard
1 1/2teaspoonsgarlic powder
2teaspoonsdried marigolds
1teaspoonsalt
1/2teaspoonground black pepper
Instructions
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.
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.
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.
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.