The perfect fall and winter salad with acorn squash and pomegranate. The vinaigrette, made with maple syrup and sherry vinegar pairs perfectly with the salad.  

Acorn Squash Spring Mix Salad with Pomegranate, Feta, and Maple Sherry Vinaigrette

1 acorn squash
1 tablespoon olive oil
16 ounces spring mix
1 pomegranate
3/4 cup crumbled feta cheese
Maple Sherry Vinaigrette, recipe below
 
Preheat oven to 400ºF. Cut acorn squash in quarters from stem to bottom. Remove seeds and fibrous pulp. Cut each quarter in half then each half into 1/4-inch slices. Toss slices with olive oil and place on a rimmed baking sheet. Bake 8-10 minutes until tender. Remove from oven and set aside to cool. Seed pomegranate. Set aside. Make Maple Sherry Vinaigrette. 

To assemble: Place lettuce in a large bowl. Garnish with acorn squash slices, pomegranate seeds, and feta cheese. Drizzle with Maple Sherry Vinaigrette. Makes 6-8 servings.

Maple Sherry Vinaigrette
2 tablespoons real maple syrup
6 tablespoons sherry vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2-3 teaspoons Dijon mustard
5 tablespoons olive oil

Whisk the first 5 ingredients together then whisk in oil.

Published in The News and Neighbor on November 3, 2021.