Roasted squash salad

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Roasted squash salad

Photo, Erik Putz.


  • 1 acorn squash
  • 200 g shiitake mushrooms
  • 2 tbsp olive oil
  • 4 cups arugula
  • shaved parmesan , to garnish


  • 3 tbsp olive oil
  • 3 tbsp sherry vinegar
  • 2 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1/2 tsp salt


  • PREHEAT oven to 400F.
  • MICROWAVE acorn squash on high for 4 min.
  • CUT into 1/2-in. slices, crosswise, then cut slices into quarters. Remove and discard seeds.
  • TOSS squash and shiitake mushrooms, stems removed, with 2 tbsp olive oil on a foil-lined baking sheet. Spread out in a single layer. Bake until tender, 15 to 20 min.
  • WHISK 3 tbsp olive oil and sherry vinegar with maple syrup, Dijon and salt in a large bowl. Add arugula and roasted vegetables. Top with shaved parmesan.

How to shop for, prepare and cook squash