Roasted Garlic Sesame Acorn Squash topped with a Cherry Pistachio Arugula Salad inspired by Giada Set the oven to 400 degrees
On a large baking sheet place 1 acorn squash cut into wedges.
Drizzle with olive oil, salt, pepper, Sesame seeds, garlic powder, and dried basil.
Let cook for 40 minutes or until you can easily place a fork into the squash.
Set aside.
In a small bowl mix together
3 tablespoons of olive oil
3 tablespoons of white wine vinegar
1/2 teaspoon of salt
In a large bowl add
1/4 cup dried cherries
1/2 cup roasted pistachios
2 cups baby arugula
Then pour into the salad 3/4 of the vinaigrette and mix
Drizzle the rest of the dressing on top of the roasted acorn squash.
Pour the salad on top of the roasted squashes and enjoy.
One response to “Roasted Garlic Sesame Acorn Squash topped with a Cherry Pistachio Arugula Salad”
Wowww! This looks delicious. Going to try this recepie out sometimes for sure. Great post
Would be really glad if you could check out my recent blog post. Thank you so much. Xoxo
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