Acorn Squash Salad with Maple Vinaigrette Recipe via Marcia Selden

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Acorn Squash Salad with Maple Vinaigrette

Yield: 2 portions

Ingredients:

• 1 Acorn Squash, cut into 2 inch rounds, skin on, clean and keep the seeds
• 2 t good quality Maple Syrup
• 1 T EVOO
• S+P
• 2 handfuls of Mixed Greens
• 6 White Endive Leaves, 3 per salad
• 1 medium sized, cooked Beet, ½ per salad, cut into wedges
• Pinch of Cayenne
• Pinch of Paprika
• 1 T EVOO
• Maple Vinaigrette (recipe follows)
• 2 T Balsamic Glaze

Procedure: 

1. Preheat oven to 350 degrees.
2. Toss Acorn Squash rounds with Maple Syrup and EVOO. Lay on baking sheet and cook for 10-15 minutes, depending on how powerful your oven is, or until they are cooked through.
3. Next, put 1 T of EVOO in a pan and toast the squash seeds. Then toss with a pinch of Cayenne and a pinch of Paprika. Lay on paper towels to dry. 
4. To serve, put the mixed greens and endives in the squash round on a plate. Carefully place beets in the greens, and sprinkle the squash seeds. Drizzle the balsamic glaze around the plate and then drizzle the Maple Vinaigrette over the greens.

Maple Vinaigrette

• 2 T Maple syrup
• 2 t Dijon
• 2 t Lemon Juice
• 2 t Sherry Vinegar
• Pinch Cayenne
• 4 T EVOO
• S+P

Procedure:

1. Whisk the Maple Syrup, Lemon Juice, Sherry Vinegar, Cayenne, and S+P together in a bowl. Slowly drizzle in the EVOO, a little at a time, while whisking until the dressing is emulsified. 
2. Taste for flavor, then serve.