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Roasted Acorn Squash Salad

Golden slices of roasted acorn squash make a hearty topping for this winter salad that also features pomegranate seeds, avocado and feta crumbles. June’s Acorn Squash Cook-Program makes quick work of these tough vegetables, ensuring they are tender in the time that it takes you to assemble the rest of the salad ingredients.

Prep Time — 20 min
Cook Time — 18 min
Servings — 4
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Ingredients

1 acorn squash

2 tablespoons extra-virgin olive oil

½ teaspoon salt

¼ teaspoon black pepper

6 cups baby arugula

1 avocado

3 Persian cucumbers

1 shallot

½ cup pomegranate seeds

3 tablespoons extra-virgin olive oil

1½ tablespoons balsamic vinegar

½ teaspoon salt

¼ teaspoon black pepper

½ cup crumbled feta cheese

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Cut in the squash in half

Carefully cut the squash in half lengthwise and use a spoon to scoop out the seeds. Discard the seeds.

1 acorn squash

knife

chopping board

spoon

Slice the squash

Place the squash halves flat side down on the chopping board and cut them lengthwise into ½-inch-thick slices.

Transfer the squash to the June Pan

Arrange the squash slices on the June Pan on their sides with space between each slice.

June Pan

Add the oil, salt and pepper

Drizzle the oil and sprinkle the salt and pepper evenly over the squash.

2 tablespoons extra-virgin olive oil

½ teaspoon salt

¼ teaspoon black pepper

measuring spoons

Roast the squash

Place the June Pan on the middle shelf of the June Oven. Roast the squash until it is very tender and golden brown, about 17 minutes. June will notify you when the squash is done.

June Oven

Start the salad

While the squash is cooking, start the salad. Put the arugula in a large bowl and arrange the sliced avocado, cucumbers and shallot over the leaves. Sprinkle the pomegranate seeds over the salad.

6 cups baby arugula

1 avocado

3 Persian cucumbers

1 shallot

½ cup pomegranate seeds

large bowl

measuring cups

Add the squash

Remove the squash from the June Oven and set aside until cool enough to handle. Arrange the squash over the salad.

Add the oil and vinegar

Drizzle the oil and vinegar over the salad.

3 tablespoons extra-virgin olive oil

1½ tablespoons balsamic vinegar

Add the salt, pepper and feta and serve

Sprinkle the salt, pepper and feta over the salad and serve immediately.

½ teaspoon salt

¼ teaspoon black pepper

½ cup crumbled feta cheese

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