Individual Acorn Squash and Persimmon Salad

Name: Individual Acorn Squash and Persimmon Salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: European
Ingredients: 2 acorn squash; 4 cups arugula; 1 persimmon; 1/4 cup dry cranberries; 2 Tbs sunflower seeds; 2 Tbs olive oil, plus a bit more to rub the squash; 1 orange juiced; 1 tbs mustard; 1 tbs red wine vinegar; pinch paprika; fresh cracked black pepper; salt to taste

1 step

Prep:15minCook:45min

I like to serve the Squash just a bit warm and make sure to get a bit with every bite of salad.

Updated at: Thu, 17 Aug 2023 05:36:59 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories237.9 kcal (12%)

Total Fat10.1 g (14%)

Carbs38.8 g (15%)

Sugars9.5 g (11%)

Protein3.2 g (6%)

Sodium248.4 mg (12%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2acorn squash

4 cupsarugula

1persimmon

¼ cupdry cranberries

2 Tbssunflower seeds

2 Tbsolive oil

plus a bit more to rub the squash

1orange

juiced

1 Tbsmustard

1 Tbsred wine vinegar

paprika

fresh cracked black pepper

salt

to taste

Instructions

Step 1

-Set your oven to 350* and line a baking tray with parchment paper. -Cut your acorn squashes in half then scoop out the insides. Rub them down with a bit oil olive oil, salt and pepper, then roast, flesh side down, for about 30-45 minutes or until the are cooked enough to be soft but still hold their shape. Allow to cool to room temp or just above. -In a bowl combine the 2 tbs olive oil, orange juice, vinegar, mustard and paprika and whisk well. -Add the arugula, persimmon, dry cranberries and sunflower seed and season with salt and fresh cracked pepper. Toss well to coat and serve in the scooped out cavities of the acorn squash.