This Roasted Acorn Squash Salad with Beetroot and Zhoug Dressing is the perfect wintery salad that brings colours and lots of nutrients to your table.
This healthy side dish is ideal to be served at major family gatherings like Thanksgiving and Christmas, but also to be enjoyed as a rich main, accompanied by your favourite grains such as quinoa or couscous, for a mid-week packed lunch.
Wholesome and delicious, this salad is also enriched with tofu and seeds (sunflower and pumpkin) for both extra texture and protein intake!
Goodness this Acorn & Beetroot salad features
This gorgeous salad not only is good looking and delicious, but it also carries an array of nutrients, vitamins and minerals, such as:
- Fibers
- Calcium
- Beta-Carotene
- Antioxidants
- Iron
- Omegas (6 and 3, contained in Extra Virgin Olive Oil)
- Vitamins (mainly A, B and C)
- Proteins (from tofu and seeds)
How to make Roasted Acorn Squash Salad with Beetroot and Zhoug Dressing (Tips and substitutions)
STEP 1 – Roast the vegetables
Brush clean the beets and place on a sheet of foil. Season with oil, salt and pepper, then wrap tight and bake until soft (40-50 minutes).
Wash the acorn squash, carefully slice in half and scoop out the seeds (these can be rinsed and toasted and used in salads or as you wish!). Cut each half into ½ inch slices and arrange on a baking tray. Once again, season with oil, salt and pepper and bake for around 30 minutes (or until fork tender).
The skin of this squash turns so tender and crispy once cooked and it is actually very pleasant to eat. Acorn squash skin is also very rich in vitamins and minerals, insoluble fiber, and beneficial plant compounds like antioxidants and polyphenols, so I really encourage you not to discard it.
STEP 2 – Prep the Zhoug Dressing
This tangy, zesty and refreshing dressing, pairs very well with the sweetness of the roasted veggies, and it actually comes together very easily too!
Gather all the ingredients and add them to a blender glass. Pulse them for a coarse-ish sauce or blend it thoroughly for a smooth vinaigrette.
STEP 3 – Assemble
Grab a serving dish and place a generous amount of mixed leaf salad (you can use rocket salad for a peppery aftertaste).
Arrange roasted squash and beetroot (cooled down, peeled and sliced), top with roughly hand crumbled firm tofu, pomegranate seeds and toasted seeds/nuts (I used roasted pumpkin and sunflower seeds).
Drizzle a generous amount of freshly prepared Zhoug vinaigrette and enjoy!
Note: if you’re prepping this salad in advance only season it once you are ready to serve it, otherwise it will wilt.
Roasted squash and beetroot can be kept in the fridge for days (up to a week), so this recipe can easily be prepared in advance and assembled last minute.
Roasted Acorn Squash Salad with Beetroot Recipe
Ingredients:
1 Acorn Squash (cleaned and sliced)
1-2 Beetroot
150 g Firm Tofu (vacuum sealed)
Pomegranate Seeds
Mixed Salad Leaves
Toasted Seeds (Pumpkin and Sunflower*)
…for the Zhoug Dressing…
6 tbsp Extra Virgin Olive Oil
4 tbsp Apple Cider Vinegar
2 tbsp Water
1 tsp Maple Syrup
1 Garlic Clove
Fresh Coriander (or Mint – small handful)
Fresh Parsley (small handful)
1/2 tsp Cumin Seeds (or powder)
Cayenne Pepper (to taste)
Salt
Method:
1. Wash beetroot(s) very well, place on foil paper. Season with olive oil, salt and pepper, wrap tight and roast for 50-60 minutes at 200°C (390°F).
2. Slice the acorn squash, place on a baking tray, drizzle with olive oil and season with salt and pepper. Bake for 30-40 minutes at 200°C (390°F) or until fork tender.
3. For the Zhoug dressing: Gather all the ingredients and add them to a blender glass. Pulse for a coarse-ish sauce or blend it thoroughly for a smooth vinaigrette (recommended).
4. Grab a serving dish and place a generous amount of mixed leaf salad.
5. Arrange roasted squash slices and beetroot (cooled down, peeled and sliced/cubed), top with roughly hand crumbled firm tofu, pomegranate seeds and toasted pumpkin and sunflower seeds.
6. Drizzle a generous amount of freshly prepared Zhoug vinaigrette and enjoy!
