I absolutely love acorn squash. The forest green edible skin with the pale yellow dense flesh, it’s a treat to the eye. It tastes best when roasted, especially with a hint of fennel seeds sprinkled on top. As it cooks, the flesh becomes buttery and sweet fruity aroma gets released from the fennel seeds. It can get quite addictive. But try not to finish it all and save some for the salad.
Typically for salad, I go with simple lemon vinaigrette. But this salad dressing has Dijon mustard in it, which added the right amount to zing to balance the sweetness from the squash. And because I love some fresh fruits in my salad, some green grapes went it as well. Needless to say, it added a nice touch of color too. Finally, some handful of crushed walnuts for that crunch. All in all, it’s a perfect comforting salad that tastes good warm or at room temperature.
