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Roasted Acorn Squash Salad Recipe

1/4 teaspoon(s) (or up to 1/2 teaspoon) crushed red pepper flakes

1/4 teaspoon(s) ground cinnamon

1/2 teaspoon(s) Kosher salt

1 large (about 2 pounds) acorn squash, seeded and sliced 1/2 inch thick

3 tablespoon(s) olive oil

1 cup(s) apple cider

2 cup(s) pearl couscous

3 tablespoon(s) red wine vinegar

2 teaspoon(s) Dijon mustard

1/2 small red onion, thinly sliced

4 cup(s) baby spinach

1/4 cup(s) toasted pecans, roughly chopped (optional)

Read more: Roasted Acorn Squash Salad Recipe - Woman's Day


Heat oven to 425 degrees F. In a small bowl, combine the red pepper, cinnamon, and 1/2 teaspoon of salt. On a large rimmed baking sheet, toss the squash with 2 tablespoon of oil, then the spice mixture. Arrange the squash in an even layer and roast, turning once, until lightly golden brown and tender, 18 to 22 minutes.

Meanwhile, bring the cider to a boil in a small saucepan. Reduce heat and simmer until liquid has reduced to 1/4 cup, about 15 minutes. Cook the couscous according to package directions.

In a large bowl, whisk together the reduced cider, vinegar, mustard, and the remaining 1 tablespoon of oil.

Add the cooked couscous, onion, and spinach to the dressing. Toss until the spinach is beginning to wilt, then carefully fold in the squash. Sprinkle with the pecans, if desired.


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