GRILLED ACORN SQUASH SALAD

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Grilled Acorn Squash Salad with Baby Arugula, Pomegranate & Almond Feta, could be a wonderful addition to your Holiday table. Not only because of its lovey presentation and flavour, but because it is heathy as well.

Grilled Acorn Squash Salad with Baby Arugula

If you love acorn squash as much as I do, than you will love this Grilled Acorn Squash Salad. Whether Thanksgiving or Christmas, this salad is great to be included as one of the MENU items. I would only suggest to make two trays if you have more people coming. I can eat the whole tray myself, but only if I don’t have anything else to go with it. Nevertheless, I guarantee you that everybody will love it and will be asking for more!

Grilled Acorn Squash Salad with Baby Arugula

The other ingredient I love is Arugula, which is one of my favorite leafy greens that is not only flavorful, but also extremely healthy. You can make all types of salads by mixing it with other greens and veggies, you can also make smoothies, or you can make FESTIVE SALAD like this.

Grilled Acorn Squash Salad with Baby Arugula

However, it is the combination of all the ingredients that makes this salad so flavorful and highly nutritious. Make sure you do not skip the Almond Feta that gives gives this salad the final touch. Blanched Almonds are available on Amazon and so are the other ingredients you need to make this easy vegan Feta Cheese.

Grilled Acorn Squash Salad with Baby Arugula

There is one more think I would like to address and that is the dressing made with Balsamic Vinegar that should be the best quality you can afford for example this Louianna Organic Balsamic Vinegar I found on Amazon. Otherwise it is better if you use Organic unpasteurised apple cider vinegar, which is always a healthy choice. Also you can use just a lemon juice, it will be just fine.

Grilled Acorn Squash Salad with Baby Arugula

What is your favorite salad dressing and what vinegar do you prefer? I personally love my basic apple cider vinegar dressing, but I do like to change on occasion, especially at the time of Holidays. Thank you for visiting and I would love to hear from you. I wish you a happy Holidays!

GRILLED ACORN SQUASH SALAD

Grilled Acorn Squash Salad with Baby Arugula, Pomegranate & Almond Feta, could be a wonderful addition to your Holiday table. Not only because of its lovey presentation and flavour, but because it is heathy as well.
Vegan– Gluten Free – Refined Sugar Free
Prep Time30 mins
Active Time35 mins
Resting Time4 hrs
Total Time5 hrs 5 mins
Course: Salad, Side Dish
Cuisine: Amarican, Vegan
Keyword: acorn squash recipe, gluten free recipe, grilled squash, plantbased recipe, vegan recipe
Yield: 4
Author: Lena Novak – Lena’s Vegan Living

Equipment

  • Grill, food processor, parchment paper. cheesecloth 10X10inch

Materials

  • 1 acorn Squash
  • 2 cups baby arugula
  • ¼ cup pomegranate just the seeds
  • ¼ cup walnuts ¼
  • Garlic powder to taste
  • Himalayan pink salt to taste
  • 2 tbsp grape seed oil or oil of your choice
  • ALMOND FETA
  • 1 1/2 cup Blanch almonds soaked for 6 hours
  • 1 tbsp Nutritional yeast
  • 1 tbsp Apple cider vinegar
  • Garlic powder to taste
  • Himalayan pink salt to taste
  • 1 tbsp dry oregano 1tbs
  • 1 cup Water 1 cup
  • DRESSING
  • 1/4 cup good quality Balsamic Vinegar
  • 1 tbsp low sodium Tamari
  • 1/4 cup Maple syrup
  • 1tsp garlic powder
  • 3 tbsp Virgin Olive oil
  • Blend all with a whisk.

Instructions

  • Preheat your oven to 400F
  • Wash and cut the squash in half horizontally.
  • Remove the seeds and cut each half into equal thin slices.
  • Spread them on your baking sheet lined with parchment paper.
  • Brush lightly with oil, add salt, garlic powder and roast for 30min.
  • When ready, set the oven to broil for 5 more minutes or remove them from the oven if you have a grill.
  • If you have a grill pan or other type of indoor grill, brush the squash slices lightly with oil again and place them on preheated grill surface for ½ minute to 1 minute. One side is enough.
  • When ready, let them cool down for couple of minutes while you prepare your tray with a layer of arugula.
  • Arrange the slices on top of arugula and more arugula on top.
  • Top with pieces of almond feta, roasted pecans and pomegranate seeds.
  • Serve with balsamic dressing.
  • ALMOND FETA
  • Blend all ingredients by pressing the pulse button.
  • Scrape the sides and blend all on a full speed for 30 sec.
  • Transfer the mixture into a bowl lined with cheesecloth. Wrap it tightly and squeeze the liquid out as much as you can.
  • By using your hands mold the mixture into a ball or you may use 8” spring cake form if you have one.
  • Wrap the cheese into plastic wrap and store in a refrigerator for 4 hours or overnight.

Notes

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Shihab Almahdawi
Shihab Almahdawi
7 months ago

Love the salad and the vegan cheese, brilliant.