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Fall Harvest Salad Stuffed Acorn Squash by Kara Lydon of The Foodie Dietitian

 3 acorn squash, halved and seeds removed
 1 tbsp minced shallot
 ¼ cup apple cider vinegar
 1 tsp dijon mustard
 ½ tbsp honey
 ½ cup olive oil, plus more for brushing squash
 Salt and pepper, to taste
 4 oz Little Leaf Farms Baby Spring Mix
 1 cup cooked farro
 ½ cup dried cranberries
 ¼ cup toasted pecans
 ¼ cup pumpkin seeds (pepitas)
 ½ cup crumbled goat cheese

Preheat oven to 375 degrees F.


Place acorn squash halves cut side up on a rimmed baking sheet or roasting pan. Brush with olive oil and season with salt and pepper.


Bake squash until tender and caramelized around the edges, about 50-60 minutes. Set aside to cool slightly.


Meanwhile, prepare the dressing. In a small bowl or mason jar, whisk together shallot, vinegar, dijon mustard and honey until combined. Slowly add olive oil while whisking until emulsified, or shake all ingredients in the mason jar until combined. Season with salt and pepper, to taste.


In a large mixing bowl, add Little Leaf Farms Baby Spring Mix, farro, cranberries, pecans, pumpkin seeds, and goat cheese and toss to combine.


Toss salad with desired amount of dressing and toss to coat.


Generously fill acorn squash bowls with dressed salad.