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Caramelized Squash and Onion Salad with Arugula https://www.metro.ca/userfiles/image/recipes/salade-courge-oignon-caramelise-10737.jpg PT30M PT30M PT1H00M
Preheat oven to 425°F.Halve the acorn squashes and remove seeds.Slice squash lengthwise.Peel and slice onion.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 pumpkin seeds over low heat for about 5 minutes, mixing often so they don't burn. Remove and reserve.Add the balsamic vinegar to a small pot and cook over medium heat for 5 minutes to reduce. Reserve.Remove vegetables from the oven.In a bowl, mix roasted vegetables together with arugula.Add balsamic vinegar reduction and a drizzle of olive oil.Season with salt and pepper to taste.Mix well to coat. Serve topped with pumpkin seeds and Parmesan cheese.Source: Missfresh.com
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1 acorn squash 1/4 cup (60 mL) pumpkin seeds 1 Tbsp. (15 mL) olive oil 1 red onion 50 g parmesan 100 g arugula 100 mL balsamic vinegar
Caramelized Squash and Onion Salad with Arugula

Caramelized Squash and Onion Salad with Arugula

Rate this recipe
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2
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    acorn squash
  • 1/4 cup
    (60 mL)
    pumpkin seeds
  • 1 Tbsp.
    (15 mL)
    olive oil
  • 1
    red onion
  • 50 g
    parmesan
  • 100 g
    arugula
  • 100 mL
    balsamic vinegar
Imprimer ma sélection

Preparation

Preheat oven to 425°F.

Halve the acorn squashes and remove seeds.

Slice squash lengthwise.

Peel and slice onion.

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

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

Remove vegetables from the oven.

In a bowl, mix roasted vegetables together with arugula.

Add balsamic vinegar reduction and a drizzle of olive oil.

Season with salt and pepper to taste.

Mix well to coat. Serve topped with pumpkin seeds and Parmesan cheese.

Source: Missfresh.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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