Caramelized Squash and Onion Salad

with Arugula, Pumpkin Seeds & Parmesan

  • 30 min
Vegetarian
We love winter squash! This perfect vegetarian dish for chilly evenings is a beautiful blend of roasted acorn squash, arugula, toasted pumpkin seeds and parmesan all tossed together with a balsamic reduction.
Caramelized squash and onion

Ingredients

1
Acorn Squash(es)
100 g
Arugula
100 ml
Balsamic Vinegar
1 tbsp
Olive Oil (not included)
50 g
Parmesan
1/4 cup(s)
Pumpkin Seeds roasted
1
Red Onion(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
619 kcal
Total fat
24 g
Saturated Fat
7 g
Sodium
296 mg
Total Carbohydrate
89 g
Fiber
26 g
Sugar
6 g
Proteins
26 g

Instructions

Remove the seeds
1

Prepare the squash

Preheat oven to 425 F.

Halve the acorn squashes and remove seeds.

Cut the squash
2

Prepare the ingredients

Slice squash lengthwise. Peel and slice the onion.

In a bowl add olive oil
3

Prepare and cook the squash

Add onion and squash to a large bowl and drizzle with olive oil, salt and pepper. Toss to coat well.

Place on a baking tray lined with parchment paper and bake for 25 minutes.

Roast the seeds
4

Roast the pumpkin seeds

Roast the pumpkin seeds over low heat for about 5 minutes, mixing often so they don't burn. Remove and reserve.

Reduce the balsamic
5

Make a balsamic reduction

Add the balsamic vinegar to a small pot and cook over medium heat for 5 minutes to reduce. Reserve.

Bake in the oven
6

Build the salad and serve

In a bowl, mix roasted vegetables together with arugula. Add balsamic vinegar reduction and a drizzle of olive oil, salt and pepper. Mix well to coat. Serve topped with pumpkin seeds and Parmesan cheese.